Delicious Ube Mochi Pancakes

Introduction

Fluffy, chewy, and vibrantly purple, Delicious Ube Mochi Pancakes bring bold flavor and irresistible texture to your breakfast table. The nutty sweetness of ube blends beautifully with the signature bounce of glutinous rice flour, creating pancakes that feel indulgent yet comforting. Unlike traditional pancakes, these offer a slightly crisp edge and tender, stretchy center. If you crave something unique but easy to prepare, this recipe delivers. You’ll learn how to master the perfect batter, achieve that iconic mochi chew, and serve them like a pro.

Why You’ll Love This Recipe

There’s something unforgettable about the texture of Delicious Ube Mochi Pancakes. The outside develops a delicate golden crust, while the inside stays soft, springy, and satisfyingly chewy. That contrast alone makes them stand out from classic buttermilk pancakes.

The flavor feels just as exciting. Ube adds a mellow vanilla-like sweetness with hints of pistachio and coconut. It tastes rich without overpowering the palate. The natural purple hue also makes these pancakes visually stunning, perfect for brunch spreads or weekend treats.

You’ll appreciate how simple the process feels. The batter comes together in one bowl, and you don’t need complicated techniques. Even beginners can nail this recipe on the first try.

If you enjoy Japanese mochi pancakes or Filipino ube desserts, this recipe blends both worlds. These homemade ube pancakes feel bakery-worthy yet approachable, making them perfect for special mornings or casual family breakfasts.

Ingredients

To make Delicious Ube Mochi Pancakes, gather the following:

1 cup (120 g) glutinous rice flour (sweet rice flour, not regular rice flour)
½ cup (60 g) all-purpose flour
2 tablespoons (25 g) granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
¾ cup (180 ml) whole milk, room temperature
2 large eggs
2 tablespoons (30 g) unsalted butter, melted and slightly cooled
¼ cup (60 g) ube halaya (ube jam)
½ teaspoon ube extract (for enhanced color and flavor)
½ teaspoon vanilla extract
Neutral oil or butter for cooking

Glutinous rice flour gives the pancakes their signature chew. Ube halaya provides authentic flavor, while ube extract intensifies the vibrant purple tone.

Pro Tips for Perfect Texture

Mastering Delicious Ube Mochi Pancakes comes down to three essential techniques.

First, measure the glutinous rice flour carefully. Too much creates overly dense pancakes. Spoon and level the flour instead of scooping directly from the bag to maintain accuracy.

Second, avoid overmixing. Stir until the batter looks smooth and lump-free, but stop once everything combines. Overworking the mixture can toughen the structure and reduce the soft chew you want.

Third, cook on medium-low heat. Mochi-based batters need slightly more time to set compared to traditional pancakes. If the heat runs too high, the outside browns too quickly while the center stays undercooked. Allow each pancake to cook slowly, flipping only when bubbles appear and edges look set.

For even cooking, use a nonstick pan and wipe excess oil between batches. This ensures consistent browning and prevents greasy surfaces.

Instructions

Step 1: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the glutinous rice flour, all-purpose flour, sugar, baking powder, and salt. Break up any lumps to ensure a smooth batter later.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk the milk and eggs until fully combined. Add the melted butter, ube halaya, ube extract, and vanilla extract. Stir until the mixture turns evenly purple and smooth.

Step 3: Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Gently fold everything together using a spatula. Mix until the batter becomes thick and cohesive without visible streaks of flour. Let it rest for 5 minutes to allow the flour to hydrate fully.

Step 4: Heat the Pan

Place a nonstick skillet over medium-low heat. Lightly grease with oil or butter. Allow the pan to heat evenly before adding batter.

Step 5: Cook the Pancakes

Scoop about ¼ cup of batter per pancake onto the skillet. Spread slightly if needed. Cook for 2–3 minutes until small bubbles form and the edges appear set. Flip carefully and cook another 2–3 minutes until golden on both sides.

Step 6: Serve Warm

Transfer to a plate and repeat with remaining batter. Serve immediately for the best chewy texture.

Variations

You can easily customize Delicious Ube Mochi Pancakes to suit different tastes and dietary needs.

For a dairy-free option, replace milk with almond milk or coconut milk and use plant-based butter. The flavor pairs beautifully with coconut milk and enhances the tropical notes.

To create ube coconut pancakes, fold 2 tablespoons of shredded coconut into the batter for added texture. The slight crunch complements the chewy interior.

If you prefer extra sweetness, sprinkle white chocolate chips into each pancake before flipping. They melt gently inside, adding creamy bursts of flavor.

For a gluten-free adaptation, substitute the all-purpose flour with a gluten-free flour blend. Since the base uses sweet rice flour, the texture remains pleasantly chewy.

Storage and Serving Suggestions

Store leftover Delicious Ube Mochi Pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over low heat or microwave briefly until warm. Avoid overheating, as excessive heat can dry out the texture.

For longer storage, freeze pancakes in a single layer, then transfer to a freezer-safe bag. They keep well for up to 2 months. Reheat directly from frozen in a toaster oven or skillet.

Serve with maple syrup and a pat of butter for a classic approach. For a tropical twist, top with whipped cream and toasted coconut flakes. Fresh berries or sliced bananas add brightness and balance the sweetness beautifully.

FAQs

Can I use regular rice flour instead of glutinous rice flour?
No. Regular rice flour lacks the sticky quality needed for the chewy mochi texture.

What does ube taste like?
Ube has a mildly sweet, nutty flavor with hints of vanilla and coconut.

Why are my pancakes too dense?
You may have added too much flour or cooked them at too high heat.

Can I make the batter ahead of time?
Yes, but store it in the refrigerator for no more than 24 hours and stir before cooking.

Do I need ube extract?
While optional, ube extract enhances both color and flavor significantly.

Conclusion

This Delicious Ube Mochi Pancakes is comfort food at its finest — soft, chewy, and infused with the delicate sweetness of ube in every vibrant purple bite. It’s the kind of dish that turns an ordinary breakfast into something memorable, whether you’re hosting brunch or simply treating yourself to a cozy weekend morning treat.