Ube Mochi Pancakes

The first time I made these, my roommate walked into the kitchen and asked if I was experimenting with alien food. The batter was this shockingly vibrant purple that looked almost artificial, but the smell was unmistakably earthy and sweet like roasted nuts. When we took that first bite, the chewy texture made us both pause, it was like nothing we'd ever experienced in pancake form. Now they are the most requested brunch item whenever friends visit.

Last summer I made these for my family reunion, doubling the batch because I knew my cousins would descend like hungry locusts. The second pancake hit the griddle, my aunt was already hovering, asking what smelled so good and why it was purple. By the time I plated the stack, there were literally elbows being thrown to get the first one. My grandma, who is usually suspicious of anything new, took a tentative bite and immediately reached for more.

Ingredients

• Sweet rice flour (mochiko): This creates that signature chewy texture, and I have learned that regular rice flour simply will not give you the same bounce
• All-purpose flour: Just a tiny bit helps structure while keeping the chew, though you can use more mochiko if you need gluten-free
• Ube halaya: The jam is where all the flavor and color lives, so do not skip or substitute this because it makes the whole recipe work
• Milk: Whole milk gives the best richness, but coconut milk creates an even more tropical twist that I actually prefer sometimes
• Eggs: Room temperature eggs incorporate better, so take them out while you gather your other ingredients
• Melted butter: Butter adds that classic pancake flavor, but make sure it has cooled slightly so it does not scramble your eggs

Instructions

Whisk the dry ingredients:

Combine the sweet rice flour, all-purpose flour, sugar, baking powder, and salt in a large bowl, making sure to break up any clumps in the rice flour

Blend the wet mixture:

In a separate bowl, whisk the milk and ube halaya until smooth, then add the eggs, melted butter, and vanilla, whisking until the mixture is uniformly purple

Combine the batters:

Pour the wet ingredients into the dry and fold gently until just combined, remembering that some lumps are fine and overmixing will make your pancakes tough

Heat your pan:

Warm a nonstick skillet over medium-low heat and add a small pat of butter, watching until it foams slightly to know you are ready

Cook the pancakes:

Scoop 1/4 cup of batter per pancake, spreading gently into rounds, and cook for 2 to 3 minutes until bubbles form and edges look set before flipping

Finish and serve:

Cook another 1 to 2 minutes until golden and cooked through, then serve immediately while still warm and chewy

Save

These pancakes turned a regular Sunday morning into something memorable when my partner brought over homemade coconut syrup instead of maple. The combination was ridiculous, like suddenly we were eating dessert for breakfast in the best possible way. We sat at the counter for an hour just trying different toppings and talking about how something so simple could feel so special.

Getting The Texture Right

The key to that signature bounce is actually undermixing rather than overmixing, which feels counterintuitive if you are used to regular pancakes. I learned this the hard way after overworking the batter and ending up with something closer to a rubber mat than food. Now I stop mixing the moment the flour streaks disappear, even if it looks a little lumpy, and trust that the mochiko knows what it is doing.

Making Them Ahead

You can mix the dry and wet ingredients separately the night before and keep them refrigerated, which has saved my morning more than once. Just bring everything to room temperature before combining, since cold batter does not spread as easily on the griddle. The pancakes actually reheat surprisingly well in a toaster, which maintains that chewy exterior better than microwaving ever could.

Topping Ideas Beyond The Basics

While condensed milk is the traditional choice, I have discovered that mascarpone cheese whipped with a little honey creates this creamy contrast that cuts through the chewiness perfectly. Toasted macadamia nuts add crunch, and a sprinkle of sea salt on top somehow makes the ube flavor pop even more. Fresh mango slices are not just garnish, their bright acidity actually balances the earthy sweetness of the ube in a way that feels intentional.

• Coconut flakes toasted until golden brown add nutty crunch that complements the ube beautifully
• A drizzle of sweetened condensed milk between layers makes these feel like a special occasion dessert
• Lemon zest brightens everything and cuts through the richness without overwhelming the delicate ube flavor

Save

There is something magical about cutting into these and seeing that vibrant purple, like breakfast just became an event. Every time I make them, I am reminded that the best recipes are often the ones that surprise you completely.

Recipe Q&A

→ What makes these pancakes chewy?

The sweet rice flour (mochiko) creates the signature chewy, bouncy texture similar to Japanese mochi. This glutenous rice flour provides elasticity that regular wheat flour cannot achieve.

→ Where can I find ube halaya?

Ube halaya, or ube jam, is available in Asian grocery stores, Filipino markets, or online specialty retailers. Some well-stocked international supermarkets may also carry it in the Asian foods aisle.

→ Can I make these completely gluten-free?

Yes! Simply substitute the all-purpose flour with additional sweet rice flour (mochiko). The pancakes will be even chewier and naturally gluten-free.

→ Why is my batter so thick?

The thick, slightly sticky batter is normal due to the sweet rice flour. This consistency ensures proper texture. Gently spread each scoop on the skillet rather than pouring thin batter.

→ How do I store and reheat leftovers?

Store cooled pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster, skillet, or warm oven to restore the chewy texture.

→ What toppings pair best with these pancakes?

Fresh mango slices, sweetened condensed milk, toasted coconut flakes, or maple syrup complement the ube flavor beautifully. The tropical toppings enhance the Filipino-inspired profile.