Ube Mochi Pancakes (Print Version)

Chewy purple pancakes blending ube's nutty sweetness with mochi's irresistible texture. Perfect unique breakfast or brunch treat.

# What You'll Need:

→ Dry Ingredients

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

→ Wet Ingredients

06 - 1 cup whole milk
07 - 1/2 cup ube halaya (ube jam)
08 - 2 large eggs
09 - 2 tbsp unsalted butter, melted
10 - 1 tsp 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 - In a large bowl, whisk together sweet rice flour, all-purpose flour, sugar, baking powder, and salt until evenly blended.
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, or until bubbles form on the surface and the edges look set.
06 - Flip and cook another 1–2 minutes until golden and cooked through. Repeat with remaining batter, greasing the pan as needed.
07 - Serve warm with your choice of toppings such as sweetened condensed milk, fresh fruit, toasted coconut flakes, or maple syrup.

# Expert Tips:

01 -
  • The texture alone will change how you think about pancakes forever
  • Theyre naturally gluten-free without tasting like compromise
  • The purple color makes even rainy mornings feel festive
02 -
  • The batter is intentionally thick and sticky, so dont be tempted to thin it out or you will lose that signature chew
  • These take longer to cook than regular pancakes because the moisture needs to fully cook through
  • Low and slow heat prevents the outside from burning before the inside is done
03 -
  • Use a light hand when spreading the batter and let it settle naturally for the most tender result
  • Keep finished pancakes warm in a 200°F oven while you finish the batch for serving
  • If they are browning too fast, lower the heat and cover the pan for a minute

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