Ube Mochi Pancakes

  

Ube Mochi Pancakes: Chewy, Fluffy, and Packed with Purple Yam Flavor!

Ube Mochi Pancakes


If you love anything ube (purple yam) and are a fan of soft, chewy textures, you’re going to fall in love with these Ube Mochi Pancakes! Made with glutinous rice flour for that mochi-like chewiness and infused with real ube flavor, this recipe is the perfect fusion of Filipino and Japanese-inspired breakfast goodness. Whether you're serving them for brunch or dessert, these pancakes are eye-catching, satisfying, and 100% gluten-free.

In this recipe tutorial, I’ll walk you through every step—from ingredients to cooking tips—so you can make the best ube mochi pancakes right at home. Plus, I’ll share storage tips, variations, and suggestions to serve them beautifully. Let’s get cooking!

What Makes Mochi Pancakes Special?

Regular pancakes are fluffy and soft. But mochi pancakes? They’re in a league of their own! Thanks to glutinous rice flour (often called mochiko), the texture becomes deliciously chewy, bouncy, and stretchy—just like mochi! When combined with the sweet, nutty flavor of ube, the result is an unforgettable breakfast or snack that’s both satisfying and fun to eat.

In this recipe, ube takes center stage, infusing these pancakes with its rich, earthy sweetness. The pancakes' vibrant purple color isn’t just eye-catching—it’s a testament to the natural beauty of ube. If you’ve never cooked with ube before, this recipe is an excellent way to start.

Recipe video:


Why Mochi?

Mochi, a popular Japanese rice cake made from glutinous rice flour (often called mochiko), is loved for its soft, chewy texture. It’s a staple in many Asian desserts and has recently found its way into Western kitchens, adding a delightful texture to various dishes. Combining ube and mochi creates a pancake that’s not only flavorful but also offers a unique texture that’s different from your typical fluffy pancakes.

These Ube Mochi Pancakes are a delightful marriage of flavors and textures. The chewiness of mochi complements the softness of the pancakes, making each bite a delicious experience. Plus, they’re gluten-free, making them a great option for those with gluten sensitivities or anyone looking to try something different.

Ingredients:

Here’s everything you need for about 6–8 pancakes:

Dry Ingredients:

  • 1 cup glutinous rice flour (mochiko)

  • 1/4 cup all-purpose flour (adds structure)

  • 2 tbsp sugar (adjust to taste)

  • 1 tsp baking powder

  • 1/4 tsp salt

Wet Ingredients:

  • 1 egg

  • 3/4 cup coconut milk (for rich flavor)

  • 1/2 cup ube halaya (homemade or store-bought)

  • 1/2 tsp ube extract (for deeper flavor and color)

  • 1 tsp vanilla extract

  • 1–2 tbsp melted butter (or coconut oil)

Optional Toppings:

  • Whipped cream

  • Extra ube halaya

  • Toasted coconut flakes

  • Maple syrup or condensed milk

  • Fresh fruits like banana or mango

Kitchen Tools You’ll Need

  • Medium mixing bowls

  • Whisk or fork

  • Non-stick frying pan or griddle

  • Measuring cups and spoons

  • Ladle or 1/4 cup scoop

  • Spatula

Step-by-Step Instructions

1. Mix Your Dry Ingredients

In a medium bowl, whisk together the glutinous rice flour, all-purpose flour, sugar, baking powder, and salt. This creates a smooth base and ensures even distribution of the leavening agent.

2. Blend the Wet Ingredients

In another bowl, mix the egg, coconut milk, melted butter, ube halaya, ube extract, and vanilla extract. Make sure your ube halaya is smooth; you can microwave it for a few seconds to soften if needed.

3. Combine Wet and Dry Mixtures

Pour the wet mixture into the dry ingredients. Stir gently until just combined—do not overmix. The batter should be thick but pourable. If it's too thick, add 1–2 tbsp more coconut milk.

4. Rest the Batter (Optional but Recommended)

Let the batter rest for 5–10 minutes. This step helps the rice flour absorb the liquid and results in an even better texture.

5. Preheat Your Pan

Place a non-stick pan over medium-low heat. Lightly grease with butter or oil. Once the pan is hot, reduce the heat to low to prevent burning.

6. Cook the Pancakes

Using a ladle or measuring scoop, pour the batter onto the pan. Cook for 2–3 minutes on one side, until bubbles form and the edges begin to firm. Flip gently and cook the other side for another 2 minutes. Because of the mochi texture, flipping can be delicate—use a wide spatula.

7. Serve and Enjoy!

Stack your ube mochi pancakes on a plate. Add your favorite toppings: drizzle with condensed milk or maple syrup, add whipped cream, or spoon more ube halaya on top. Garnish with fruit or coconut flakes if desired. 

Tips for Perfect Ube Mochi Pancakes

  • Low heat is key: Mochi pancakes can burn quickly due to the sugar and ube halaya. Cook on low for best results.

  • Don't overmix: Overmixing can make the pancakes gummy or tough. Stop as soon as the batter is combined.

  • Consistency check: If your batter is too runny, add 1 tbsp more glutinous rice flour at a time. If too thick, add coconut milk.

  • Use a wide spatula: These pancakes are delicate—use a spatula that supports the whole pancake when flipping.

Storage & Make-Ahead Tips

These pancakes are best served fresh, but you can store leftovers too.

To store: Let pancakes cool completely, then refrigerate in an airtight container for up to 2 days.

To reheat:

  • Microwave for 20–30 seconds

  • Or heat in a non-stick pan on low until warm

To freeze: Place parchment paper between pancakes and store in a freezer bag. Freeze for up to 1 month.

A Versatile and Fun Recipe

One of the best things about this Ube Mochi Pancake recipe is its versatility. While it makes for a fantastic breakfast or brunch option, you can also enjoy these pancakes as a dessert. Pair them with a scoop of ube ice cream or a drizzle of condensed milk for a sweet treat that’s sure to impress.

If you’re feeling adventurous, you can also experiment with the recipe by adding different flavors or mix-ins. Try adding shredded coconut, chopped nuts, or even chocolate chips to the batter for a fun twist. The possibilities are endless, and the result is always delicious.

Variations You Can Try

  • Cheese-stuffed ube mochi pancakes – Place a slice of cheese between two layers of batter before flipping!

  • Vegan version – Use plant-based milk and a flax egg (1 tbsp ground flax + 2.5 tbsp water).

  • Butterfly pea + ube swirl – Mix a small portion of butterfly pea tea powder into some batter for a blue-purple swirl.

  • Coconut topping – Toast shredded coconut with sugar for a crispy garnish.

Why You’ll Love This Recipe

  • ✔ Naturally gluten-free

  • ✔  Bursting with ube flavor and color

  • ✔  Soft, chewy mochi texture

  • ✔  Easy to make in one bowl

  • ✔ Perfect for Filipino dessert lovers

Fun Fact: What Is Ube?

Ube, or purple yam, is a root crop popular in the Philippines. It’s not the same as purple sweet potato or taro, though many confuse them. Ube has a subtle nutty, vanilla-like flavor and is often used in desserts like ube halaya, ice cream, cakes, and pastries. The vibrant purple color is 100% natural—and it makes everything look extra special!

Bringing the Flavors of the Philippines to Your Table

These Ube Mochi Pancakes are not just a delightful treat—they’re also a celebration of Filipino flavors and ingredients. Ube has been a staple in Filipino cuisine for generations, and it’s exciting to see it being embraced by people all over the world.

By making these pancakes, you’re not only enjoying a delicious meal but also sharing a piece of Filipino culture with your family and friends. Whether you’re serving them for breakfast, brunch, or dessert, these pancakes are sure to be a hit.

So, the next time you’re in the mood for pancakes, give this Ube Mochi Pancake recipe a try. With its vibrant color, unique texture, and delicious flavor, it’s a dish that’s sure to leave a lasting impression. Don’t forget to snap a photo and tag @LadyBugKitchen on Instagram or YouTube! Happy Cooking!

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