Ube Mochi Pancakes (Print Version)
Chewy purple pancakes blending nutty ube sweetness with mochi texture for a unique breakfast experience.
# What You 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 Make:
01 - Whisk together sweet rice flour, all-purpose flour, sugar, baking powder, and salt in a large bowl until evenly distributed.
02 - In a separate bowl, combine milk, ube halaya, eggs, melted butter, and vanilla extract. Whisk until smooth and the ube is fully incorporated.
03 - Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. The batter will be thick and slightly sticky.
04 - Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter.
05 - Scoop about 1/4 cup of batter for each pancake onto the skillet. Gently spread into a round. Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook another 1–2 minutes until golden and cooked through.
06 - Repeat with remaining batter, greasing the pan as needed. Serve warm with your choice of toppings.
# Expert Tips:
01 -
- The texture alone is worth it, that perfect bounce between pancake and mochi that keeps you coming back for bite after bite
- Ube adds this subtle nutty sweetness that pairs beautifully with classic pancake toppings, making every plate feel special
- They look stunning on the plate without any food coloring, just natural purple gorgeousness that starts conversations
02 -
- The batter will be thick and sticky compared to regular pancake batter, which is completely normal and necessary for that mochi texture
- Medium-low heat is crucial because these cook differently than regular pancakes and can burn outside while remaining raw inside
- Letting the batter rest for even 5 minutes makes a noticeable difference in texture, giving the rice flour time to hydrate fully
03 -
- Add 1/2 teaspoon of ube extract if you want that dramatic purple color and more intense flavor, especially if your ube halaya is on the subtle side
- Cook these at a lower temperature than you would regular pancakes, because the rice flour needs more time to cook through without burning the outside