Ube Mochi Pancakes (Printable)

Chewy purple pancakes blending ube sweetness with mochi texture for breakfast or brunch.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup sweet rice flour (mochiko)
02 - 2 tablespoons all-purpose flour (or additional mochiko for gluten-free)
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 (plus extra for cooking)
10 - 1 teaspoon vanilla extract

→ Optional Toppings

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

# Directions:

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 thoroughly until smooth and the ube is fully incorporated.
03 - Pour the wet ingredients into the dry ingredients. Mix gently until just combined; avoid overmixing. The batter will be thick and slightly sticky.
04 - Heat 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. Cook for 2-3 minutes until bubbles form on surface and edges appear set. Flip and cook 1-2 minutes longer until golden and cooked through.
06 - Repeat with remaining batter, greasing the pan as needed between batches.
07 - Serve warm with desired toppings.

# Expert Tips:

01 -
  • The chewy mochi texture makes every bite feel like a tiny celebration in your mouth
  • That stunning purple color turns an ordinary breakfast into something magical
  • They reheat beautifully so you can make a batch that lasts all week
02 -
  • The batter will feel stubbornly thick, resist the urge to thin it out or you'll lose that signature chew
  • These need lower heat than regular pancakes or the outside will burn before the inside sets
  • Let them rest on the pan for 30 seconds after flipping, they're delicate when hot
03 -
  • Let the batter rest for 10 minutes before cooking, this helps the flour hydrate fully
  • Use a measuring cup to pour, the thick batter needs help forming circles
  • Keep finished pancakes warm in a 200F oven while you finish the batch

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