These Mochi Waffles… hooooo boy are they yummy. You can probably tell that I love pretty much anything mochi, but these… I’m not sure I even have words to express how much I loved these. They are crispy, super chewy, sweet and SO GOOD!
My kids didn’t even put syrup on them, they just ate them straight up the minute we pulled them out of the waffle maker. And then, the leftovers… we kept picking at them all day until they were gone. And we’ve been talking about them ever since.
The sweet rice flour gives the most amazing crispy, chewy texture that you’d expect from anything mochi. AND as hard as it is to believe this, these waffles are actually way easier to make than traditional waffles… no egg separating or excessive whisking of the batter here! Nothing more than a couple of bowls and a spoon.
If you need a super impressive but super easy to make brunch dish this is it. So good!! Did I say that already?
What ingredients do your need to make Mochi Waffles?
You need 10 things. That’s it. And here they are:
Sweet rice flour
You probably already have most of these things, except maybe the flour… I realize not everyone keeps sweet rice flour hanging around in the pantry, but most people are not as mochi obsessed as I am.
Anything special you need to know about how to make mochi waffles?
*You must use “sweet rice flour”, also called “glutinous rice flour” (and you will often see the brand Mochiko Flour), for these mochi waffles. Don’t use regular rice flour. Need more info? Click here.
*You can omit the almond extract if that’s not your thing, but trust me when I tell you that it really, really works.
*These waffles are gluten free. I used almond milk so they’re dairy free as well.
*You can serve these with butter and maple syrup (golden syrup would be so good too). I ate mine warm, with butter and a big old sprinkle of toasted sliced almonds. They’re also absolutely amazing with strawberries or strawberry sauce.
*How to store mochi waffles? I usually seal them up in a ziploc bag with parchment paper between the layers of waffles and keep them in the fridge for a couple of days or in the freezer for a few weeks. We usually reheat them in the toaster.
*As soon as I made these for breakfast I started to think that they would make a super fun dessert too, served with a big scoop of vanilla ice cream… let me know if you try!
Mochi Waffles with Vanilla & Almond
- Belgian waffle iron
- 2 cups sweet rice flour
- 1 cup almond flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1 1/2 Tbsp baking powder
- 3 Tbsp melted butter
- 1 1/2 cups almond milk
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp almond extract
- Combine sweet rice flour, almond flour, sugar, salt and baking powder in a bowl and mix well.
- Combine melted butter, almond milk, eggs, vanilla extract and almond extract in another bowl and mix well.
- Combine wet & dry and mix well.
- Cook on a Belgian waffle iron using about 1/3 cup batter per waffle.
If you like this Homemade Mochi Waffle Recipe then I have to say that you absolutely must try my Baked Mochi Donut Recipe You’ll never make another baked donut again!
Let me know what you think!