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Chewy Spelt Strawberry Mochi-Style Pancakes for Brunch

Stack of chewy spelt strawberry mochi pancakes topped with sliced strawberries and maple syrup on a white plate

Spelt strawberry mochi-style pancakes use spelt flour and glutinous rice flour together, which gives the pancakes a chewy, soft bite instead of a light, fluffy one. Diced strawberries sit inside the batter, so every bite has a small pocket of fruit.

The texture stays dense and a little sticky, closer to a mochi cake than a diner pancake. That chew comes from the rice flour, and it stays soft even after the pancakes cool a little on the plate.

You mix the batter in two bowls, let it rest for 10 minutes, then cook the pancakes low and slow on a griddle. The rest step matters. Skip it and the centers can turn gritty instead of chewy.

These work well for a weekend brunch, since the batter comes together in one bowl and the pancakes stack up fast once the griddle is hot.

Why You'll Love This Recipe

  • Chewy mochi texture from a simple two-flour batter
  • Fresh strawberries baked right into every pancake
  • One-bowl mixing with a short 10-minute rest
  • Works for a lazy weekend brunch spread
Strawberry pancake batter bubbling on a dark griddle while a spatula checks the golden edge underneath

Ingredient Notes

  • spelt flour: Gives the batter structure and a slightly nutty flavor. Whole wheat flour works as a substitute but tastes heavier.
  • glutinous rice flour: Also called mochiko or sweet rice flour. This is what makes the pancakes chewy, so don't swap it for regular rice flour.
  • fresh strawberries: Dice them small so they cook through evenly and don't tear the pancake as it sets.
  • milk: Whole milk keeps the batter rich. Oat milk works but the batter stays slightly looser.
  • maple syrup: Used as a topping, not in the batter. Honey works as a swap if that's what you have.
Breakfast table with mochi pancakes, coffee mug, linen napkin, and fresh strawberries scattered under soft window light
Prep Time 10 mins
Cook Time 15 mins
Rest Time 10 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 160  C
Servings: 4
Estimated Cost: 1.80
Calories: 420
Best Season: Summer
Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian
Description

This batter blends spelt flour with glutinous rice flour for a dense, chewy pancake studded with fresh strawberries, cooked low and slow on a griddle until the centers set clean.

Ingredients
    Batter
  • 120 g spelt flour
  • 100 g glutinous rice flour (mochiko)
  • 1.5 tsp baking powder
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 200 ml whole milk
  • 1 egg (large)
  • 2 tbsp unsalted butter (melted)
  • 1 tsp vanilla extract
  • 150 g fresh strawberries (diced small)
    • Topping and Griddle
  • 100 g fresh strawberries (sliced)
  • 3 tbsp maple syrup
  • 1 tbsp unsalted butter (for greasing the skillet)
Instructions
    Make the Batter
  1. 1
    Whisk the spelt flour, glutinous rice flour, baking powder, sugar, and salt together in a mixing bowl until combined.
  2. 2
    In a second bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
  3. 3
    Pour the wet mixture into the dry ingredients and stir just until no dry streaks remain. The batter will be thick and slightly sticky.
  4. 4
    Fold in the diced strawberries. Let the batter rest for 10 minutes so the rice flour hydrates and the pancakes turn chewy instead of gritty.
    5. Cook the Pancakes
  5. 5
    Heat a 25 cm / 10-inch nonstick skillet or griddle over medium-low heat and brush with a little butter.
  6. 6
    Scoop 1/4 cup of batter per pancake onto the skillet, cooking two at a time so they have room to set evenly.
  7. 7
    Cook for 3 to 4 minutes until bubbles form across the surface and the edges look set and matte.
  8. 8
    Flip and cook for 2 to 3 minutes more until golden brown outside and cooked through, with no raw batter in the center and a light spring back when pressed.
  9. 9
    Transfer to a wire rack and repeat with the remaining batter, adding more butter to the skillet as needed.
    10. Serve
  10. 10
    Stack the pancakes on plates, top with sliced strawberries, and drizzle with maple syrup before serving warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 420kcal
% Daily Value *
Total Fat 9g14%
Saturated Fat 4g20%
Cholesterol 60mg20%
Sodium 220mg10%
Potassium 180mg6%
Total Carbohydrate 55g19%
Dietary Fiber 3g12%
Sugars 8g
Protein 8g16%
Vitamin A 200 IU
Vitamin C 15 mg
Calcium 90 mg
Iron 1.5 mg
Vitamin D 10 IU
Vitamin E 0.5 mg
Vitamin K 2 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 1 mg
Vitamin B6 0.1 mg
Folate 20 mcg
Vitamin B12 0.2 mcg
Phosphorus 110 mg
Magnesium 20 mg
Zinc 0.6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Rest the batter for a full 10 minutes or the centers turn gritty instead of chewy.
  • Keep heat at medium-low. High heat browns the outside before the inside cooks through.
  • Dice strawberries no bigger than 1 cm so they don't tear the batter as it sets.
  • Cook two pancakes at a time in the skillet so each one heats evenly.
Keywords: spelt strawberry mochi pancakes, mochi pancakes, spelt pancakes, glutinous rice flour pancakes, strawberry pancakes

Equipment

  • mixing bowls
  • whisk
  • 25 cm / 10-inch nonstick skillet or griddle
  • 1/4-cup measuring cup
  • spatula
  • wire rack

Tips

  • Rest the batter for a full 10 minutes so the rice flour hydrates and the crumb turns chewy, not gritty.
  • Dice strawberries no bigger than 1 cm so they cook through without breaking the batter apart.
  • Cook over medium-low heat since mochi batter browns fast outside but needs longer to set inside.
  • Cook two pancakes at a time in a 25 cm / 10-inch skillet so each one has room to set evenly.
  • Keep finished pancakes warm on a wire rack in a 90 C / 195 F oven while you finish the batch.

Variations

  • Swap the diced strawberries for diced mango or blueberries for a different fruit note in the batter.
  • Add 1 teaspoon of matcha powder to the dry ingredients for a green tea version of the batter.
  • Use brown sugar instead of granulated sugar in the batter for a deeper, caramel-toned flavor.

Storage and Reheating

Store leftover pancakes in an airtight container in the fridge for 2 to 3 days. The chewy texture firms up as they cool, which is normal for rice flour batter.

Reheat gently in the microwave for 20 to 30 seconds, covered with a damp paper towel, so the pancakes soften back up instead of drying out. A low skillet with a small pat of butter also works if you prefer a warmed edge.

Freeze cooled pancakes in a single layer, then stack with parchment between them in a freezer bag for up to 1 month. Reheat straight from frozen in the microwave, adding 15 to 20 seconds to the time.

Serving Suggestions

Stack the pancakes two or three high and top with sliced strawberries and a drizzle of maple syrup. A dollop of Greek yogurt or whipped cream adds some richness against the chewy bite.

For a full brunch spread, serve alongside crispy bacon or a simple fruit salad. Coffee or hot tea rounds things out without competing with the strawberry flavor.

A light dusting of powdered sugar works well too, if you want something simpler than syrup.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-strawberry-mochi-style-pancakes/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!