Ube Mochi Pancakes (Printable Format)

Chewy purple pancakes blending ube and mochi textures

# What You 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 fruit (mango slices, berries)
13 - Toasted coconut flakes
14 - Maple syrup

# How-To Steps:

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 vigorously until smooth and the ube jam is completely dissolved.
03 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined, leaving some lumps. The batter will be thick and slightly sticky—do not overmix.
04 - Preheat a nonstick skillet or griddle over medium-low heat. Lightly coat the surface with butter using a paper towel.
05 - Drop 1/4 cup portions of batter onto the skillet. Gently spread into rounds with the back of a spoon. Cook for 2–3 minutes until bubbles form on the surface and edges appear set. Flip and cook 1–2 minutes until golden brown and cooked through.
06 - Repeat with remaining batter, adding butter to the pan as needed. Serve immediately while warm, topped with sweetened condensed milk, fresh fruit, toasted coconut flakes, or maple syrup.

# Expert Suggestions:

01 -
  • The bounce and chew in every bite is absolutely addictive
  • That vibrant purple color makes breakfast feel like a celebration
  • They come together in under 40 minutes but taste like you spent all morning in the kitchen
02 -
  • The batter will be much thicker than regular pancake batter, this is normal and necessary for the chewy texture
  • Medium-low heat is crucial because the mochi flour needs time to cook through inside
  • These deflate slightly as they cool which is totally normal and does not affect the texture
03 -
  • Use a measuring cup to scoop the batter so each pancake cooks evenly
  • Let the pan reheat for about 30 seconds between batches for consistent results
  • These reheat surprisingly well in a toaster for a quick next-day breakfast

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