Ube Mochi Pancakes (Printable)

Chewy purple pancakes blending ube's nutty sweetness with mochi's addictive texture for a unique breakfast experience.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup sweet rice flour (mochiko)
02 - 2 tablespoons all-purpose flour
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon baking powder
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup whole milk
07 - 1/2 cup ube halaya (ube jam)
08 - 2 large eggs
09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon vanilla extract

→ Optional Toppings

11 - Sweetened condensed milk
12 - Fresh fruit (mango slices, berries)
13 - Toasted coconut flakes
14 - Maple syrup

# How-To Steps:

01 - Whisk together sweet rice flour, all-purpose flour, sugar, baking powder, and salt in a large mixing bowl until evenly distributed.
02 - In a separate bowl, combine milk, ube halaya, eggs, melted butter, and vanilla extract. Whisk vigorously until smooth and the ube jam is fully incorporated into the liquid.
03 - Pour the wet ingredients into the dry ingredients. Fold together until just combined; do not overmix. The batter will have a thick, slightly sticky consistency.
04 - Place a nonstick skillet or griddle over medium-low heat. Lightly grease the surface with butter.
05 - Scoop approximately 1/4 cup of batter per pancake onto the skillet. Gently spread into a round shape using the back of the spoon. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set. Flip and cook for an additional 1 to 2 minutes until golden brown and cooked through.
06 - Repeat with remaining batter, adding butter to the pan as needed to prevent sticking.
07 - Serve pancakes warm with desired toppings such as sweetened condensed milk, fresh fruit, toasted coconut flakes, or maple syrup.

# Expert Tips:

01 -
  • The texture is unlike any pancake you have ever experienced with that perfect mochi like bounce
  • Ube brings this subtle nutty vanilla flavor that makes regular pancakes seem almost boring
  • They are naturally gluten free when you use only mochiko flour which feels like finding a loophole
02 -
  • The batter will feel strangely thick and sticky compared to regular pancake batter but this is exactly right for mochi pancakes
  • Medium low heat is crucial because the high sugar content in ube makes these burn faster than expected
  • Letting the batter rest for 10 minutes actually helps the mochiko hydrate and makes the texture even better
03 -
  • Use a measuring cup to scoop the batter and use the same one every time for consistent sized pancakes
  • These reheat surprisingly well in a toaster which gives back some of that fresh crispness on the outside

Return