Ube Mochi Pancakes Recipe

Ube Mochi Pancakes are your ticket to breakfast bliss—a delightfully chewy, vibrantly purple twist on morning pancakes that are as beautiful on the plate as they are scrumptious to eat. If you love the sweet, nutty flavor of ube and the irresistible texture of mochi, you’re in for a treat you’ll crave again and again!

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Ingredients You’ll Need

This dazzling stack comes together with a handful of simple but magical ingredients. Each one stays true to classic mochi pancake vibes—think chewy sweet rice flour, creamy coconut milk, and that signature pop of ube essence for color and flavor you can’t resist!

• Sweet Rice Flour (Mochiko): The magic behind that classic chewy mochi texture, sweet rice flour is essential—no other flour will yield the same bounciness.
• Ube Extract: Just a splash brings a bold purple hue and that signature nutty-vanilla flavor. Butterfly Ube Extract is a favorite for vibrant results!
• Ube Halaya: This Filipino purple yam jam deepens both color and ube flavor. It makes every bite creamy and unique.
• Coconut Milk (Full Fat): Lends richness and subtle tropical undertones. Use the canned, full-fat variety for maximum flavor and tenderness.
• Brown Sugar: Adds gentle caramel notes and helps with browning.
• Eggs: Bind everything together and add fluffy lift.
• Unsalted Butter (Melted): Makes the pancakes tender and adds that classic breakfast richness.
• Vanilla Extract: Enhances the natural flavors and brings out the best in both ube and coconut.
• Baking Powder: The secret to pancakes that rise without losing their mochi chewiness.
• Salt: Balances sweetness and boosts all those vibrant flavors.

Variations

The fun part about Ube Mochi Pancakes? They’re so easy to adapt! Go wild and make them perfect for your taste buds, dietary needs, or whatever you have in your pantry.

• Vegan Swap: Substitute coconut oil for butter and use a flax egg for a 100% plant-based stack that’s still chewy and rich.
• Extra Ube Punch: Mix a little more ube halaya into the batter, or swirl on top for intense color and flavor.
• Chocolate Chip Thrill: Stir in a handful of mini chocolate chips to the batter for pockets of melty chocolate goodness.
• Mochi Waffles: The same batter works like a charm in a waffle iron for crispy-chewy ube mochi waffles!

How to Make Ube Mochi Pancakes

Step 1: Make the Batter

Grab a large mixing bowl and add the sweet rice flour, baking powder, brown sugar, salt, melted butter, eggs, coconut milk, vanilla extract, ube extract, and ube halaya. Using a whisk, gently blend everything together until the batter is completely smooth and a gorgeous shade of purple. The texture will be thick and luscious—that’s exactly what you want!

Step 2: Preheat the Pan

Place a nonstick skillet over medium-low heat and add a small pat of unsalted butter. Let it melt and swirl it around, coating the pan. The gentle heat ensures your Ube Mochi Pancakes cook slowly for the perfect, even middle and a golden exterior.

Step 3: Cook the Pancakes

Using a 1/3 cup measure or a small ladle, pour a scoop of batter into the center of your pan. Use the back of your ladle in a gentle circular motion to spread the batter into an even circle. Let it cook for 1–2 minutes, just until little bubbles start surfacing on the edges—this signals it’s time to flip!

Step 4: Flip and Finish

Flip the pancake carefully with your flipper. Cook for 1–2 minutes more until the bottom is golden and the pancake has set. Move the finished pancake to a plate and repeat with the remaining batter. You’ll end up with about eight bouncy, beautiful Ube Mochi Pancakes.

Step 5: Top and Serve

Stack the warm pancakes high, add your favorite fresh fruit (think strawberries, mango, bananas), and finish with a generous drizzle of pure maple syrup. Dive in while they’re hot and chewy!

How to Serve Ube Mochi Pancakes

Garnishes

Top your Ube Mochi Pancakes with a rainbow of sliced fresh fruit—strawberries, mango, kiwi, or banana all pop against the purple. A light dusting of shredded coconut or a sprinkle of toasted sesame seeds adds extra flair and flavor. And of course, a generous pour of maple syrup or a drizzle of condensed milk takes them totally over the top!

Side Dishes

Pair your pancakes with a crisp fruit salad for freshness, or serve alongside crispy bacon or savory sausage if you want salty-sweet contrast. For a real brunch spread, offer some creamy scrambled eggs or a matcha latte—the flavors mingle beautifully with ube and coconut.

Creative Ways to Present

Try stacking Ube Mochi Pancakes and slicing like a layer cake for birthdays or showers—it’s cheerful and festive! For an extra treat, sandwich a scoop of coconut ice cream between two pancakes and serve as a playful dessert slider. Or use mini cookie cutters for adorable, bite-size pancakes perfect for kids’ parties.

Make Ahead and Storage

Storing Leftovers

If you have leftover Ube Mochi Pancakes (lucky you!), let them cool completely, then store them in an airtight container in the fridge for up to 3 days. They’ll stay chewy and vibrant, ready for quick breakfasts or snacks.

Freezing

For longer storage, freeze the pancakes by laying them in a single layer on a sheet pan until solid, then transferring to a freezer bag. This prevents sticking and makes it easy to grab just one or two at a time. They’ll keep their flavor and that lovely chew for about 2 months.

Reheating

To reheat, simply pop pancakes in the microwave for 10-15 seconds (or until warm), or gently warm them in a nonstick skillet over low heat. They come right back to life, soft, chewy, and full of flavor—almost as good as fresh!

FAQs

Final Thoughts

If you’re ready to shake up your breakfast routine with something colorful, unique, and absolutely delicious, give these Ube Mochi Pancakes a try. Share them with friends or family (or keep the whole stack to yourself), and don’t be surprised when you come back for them again and again. Happy cooking!

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