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Mochi waffle with fruit, butter, and syrup, on a beige plate.
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5 from 1 vote

Mochi Waffles Recipe (Gluten-Free)

So crispy on the outside and chewy in the center, these Mochi Waffles are naturally gluten-free and totally irresistible. Made with sweet rice flour (aka glutinous rice flour), they have that signature mochi chew with golden, crunchy edges that make every bite a textural dream. Whether you're new to mochi or already obsessed, this is the waffle recipe you'll want on repeat.
Prep Time10 minutes
Batter rest time15 minutes
Total Time25 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 6 waffles
Calories: 338kcal

Ingredients

  • 1 ½ cups rice flour
  • ½ cup cornstarch
  • 3 Tbs sugar
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla
  • ¼ cup unsalted butter melted
  • ¼ cup vegetable oil

Instructions

  • In a large bowl, whisk together the rice flour, cornstarch, sugar, baking powder, and salt.
  • Whisk the milk, eggs, vanilla, melted butter, and oil in a large measuring cup. Add to the dry ingredients.Whisk until the batter is smooth and well combined.
  • Let the batter rest for 15 to 30 minutes to allow the flour to fully hydrate. This helps improve the texture and gives better structure.
  • Preheat your waffle maker. If it’s not nonstick, lightly grease it with oil or cooking spray.
  • Use a large scoop or ladle to portion the batter into the center of the preheated waffle iron. Spread gently if needed (it won’t spread much on its own).
  • Close the lid and cook until golden brown and crisp, about 4 to 6 minutes depending on your waffle maker.
  • Serve hot. Top with fruit and syrup for breakfast, or whipped cream or even ice cream for dessert!

Video

Notes

Replacing cornstarch: You can substitute the cornstarch with more rice flour, but the texture will change slightly, the waffles may be a bit less crisp on the outside and more uniformly chewy. If you want to skip the cornstarch and use only sweet rice flour, use the same amount by weight, not volume. Cornstarch is lighter than rice flour, so volume-for-volume swaps won’t be accurate.
Storage: Let waffles cool completely, then store in an airtight container, or zip top bag, in the fridge for up to 3 days. 
Reheating: Pop them in a toaster, toaster oven, or even you oven at 350°F to re-crisp the waffles. The microwave will make them soft and chewy, but not crispy, so I wouldn't recommend it.

Nutrition

Calories: 338kcal | Carbohydrates: 51g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 311mg | Potassium: 146mg | Fiber: 1g | Sugar: 9g | Vitamin A: 414IU | Calcium: 129mg | Iron: 1mg
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