Ube Mochi Pancakes (Printable)

Chewy purple pancakes blending nutty ube with mochi texture for a unique breakfast.

# What You'll 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 mango slices or berries
13 - Toasted coconut flakes
14 - Maple syrup

# How to Make It:

01 - Whisk together sweet rice flour, all-purpose flour, sugar, baking powder, and salt in a large bowl until well 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 into the mixture.
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 shape. 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 between batches.
07 - Serve warm with your choice of toppings such as sweetened condensed milk, fresh fruit, toasted coconut flakes, or maple syrup.

# Expert Advice:

01 -
  • The chewy mochi texture makes every bite feel like a tiny treat from a specialty bakery
  • Ubes natural vanilla like nuttiness pairs perfectly with maple syrup and fresh fruit
  • They reheat surprisingly well for weekday breakfasts that feel special
02 -
  • The batter will feel thicker and stickier than regular pancake batter, which is exactly right for achieving that chewy mochi texture
  • Medium low heat is crucial because high heat burns the outside before the inside has time to cook through properly
  • These pancakes continue to set slightly after removing from the pan, so do not overcook them trying to get them completely firm
03 -
  • Let the batter rest for ten minutes before cooking to allow the rice flour to hydrate fully
  • Use a cookie scoop for uniform pancakes that cook at the same rate
  • Keep finished pancakes warm in a 200F oven while cooking the remaining batter

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