If you crave breakfast that’s just a little dreamy and a lot of fun, you’re going to fall hard for these Ube Mochi Pancakes! With their chewy-moist interior, vibrant purple color, and irresistible coconut-ube flavor, these pancakes are a sweet morning upgrade you’ll want to make again and again.
Why You’ll Love This Recipe
- Chewy, Mochi-like Texture: Thanks to sweet rice flour, these pancakes have a uniquely addictive bounce with every bite you take.
- Show-stopping Color: The vibrant purple hue from ube and ube extract makes breakfast instantly more exciting (and totally Instagrammable!).
- Satisfyingly Simple: One bowl, everyday equipment, and less than 30 minutes gets you a batch of pancakes that taste like a treat.
- Nostalgic Filipino Flavor: With coconut milk and ube halaya, these pancakes channel favorite Filipino desserts in breakfast form.
Ingredients You’ll Need
What I especially love about Ube Mochi Pancakes is how every ingredient really pulls its weight—each one brings something exciting, from the naturally sweet coconut milk to the magic of real ube halaya. Here’s what goes into creating that signature chew and bold color!
- Light brown sugar: Adds gentle caramel notes and helps the outsides of your pancakes brown up beautifully.
- Unsalted butter, melted: Gives richness for that melt-in-your-mouth finish—plus makes the batter extra smooth.
- Eggs: Essential for structure and that classic pancake fluff, even in this mochi-style version.
- Coconut milk (full fat): The creamy backbone of both flavor and texture, adding a subtle tropical taste.
- Vanilla extract: Highlights all the ube and coconut notes, rounding out the flavors.
- Ube extract: The not-so-secret ingredient for that iconic purple color and bold, aromatic ube flavor.
- Ube halaya: Infuses your pancakes with the unmistakable, earthy-sweet flavor and silkiness of real ube jam.
- Salt: A little goes a long way for bringing all the flavors to life.
- Sweet rice flour: Also called mochiko—this is what delivers the famously chewy mochi pancake texture.
- Baking powder: Just enough to add lift and keep pancakes light, even with all that chew.
Variations
One of the best things about Ube Mochi Pancakes is how effortlessly you can make them your own—whether you want them dairy-free, extra nutty, or just a little more indulgent, there’s a simple switch to suit every craving and need.
- Dairy-Free: Swap out the butter for melted coconut oil or your favorite vegan butter to keep things totally plant-based.
- Gluten-Free Goodness: The base recipe is already gluten-free thanks to sweet rice flour—just make sure your baking powder is, too!
- Extra Ube Flavor: Doubling the ube extract or ube halaya amps up that signature flavor (and the color gets even more dazzling).
- Nutty Crunch: Fold in a handful of chopped toasted macadamia nuts or top with coconut flakes for some lovely texture.
How to Make Ube Mochi Pancakes
Step 1: Mix the Batter
Grab your largest mixing bowl and whisk together all the ingredients—yes, just toss everything in at once! The batter will turn a deep, playful purple and should be nice and thick but easy to pour. A few small lumps from the ube halaya are perfectly fine and add even more flavor pockets.
Step 2: Heat Your Pan
Set a nonstick skillet over medium-low heat and add a bit of butter. You want the pan hot enough for the batter to sizzle gently but not so hot that the pancakes brown too quickly, since the mochi base cooks a little slower than regular pancakes.
Step 3: Cook the Pancakes
Using a ⅓-cup measuring spoon or soup ladle, pour the batter onto the center of the pan and swirl in a circle for that gorgeous round shape. Cook for 1–2 minutes, or until little bubbles appear at the edges. Flip gently and cook another 1–2 minutes—mochi pancakes are a bit more delicate than the classic kind, so a little patience pays off!
Step 4: Finish and Serve
Transfer cooked pancakes to a warm plate and repeat with the rest of the batter. You’ll get about 8 lovely, bouncy Ube Mochi Pancakes. Stack them up, dress them as you like, and serve immediately to soak up all the gooey, chewy goodness.
Pro Tips for Making Ube Mochi Pancakes
- Batter Consistency Check: The batter should be thick but pourable; if it’s too runny, add an extra tablespoon of sweet rice flour to keep that signature bounce.
- Ube Extract Selection: For vivid color and flavor, Butterfly Ube Extract delivers reliably bold results—but if using another brand, consider doubling the amount.
- Control the Heat: Low and slow wins the race! Cooking mochi pancakes over medium-low heat prevents burning and ensures perfectly chewy centers.
- Keep Pancakes Warm: Stack cooked pancakes on a plate and cover loosely with foil while you work—this helps hold in moisture and a little extra chew.
How to Serve Ube Mochi Pancakes
Garnishes
Pile on fresh mango or strawberries for a stunning color pop, add a drizzle of rich maple syrup or sweetened condensed milk, and, if you’re feeling fancy, sprinkle on some toasted coconut or even a dollop more of ube halaya. The contrast in flavors and textures really brings out the best in these chewy pancakes!
Side Dishes
Balance your Ube Mochi Pancakes with a savory breakfast sausage, garlicky scrambled eggs, or even a side of tropical fruit salad. If you like contrast, a crisp bacon slice or salty cheese offers a new taste dimension alongside the sweet.
Creative Ways to Present
Try serving these pancakes stacked sky-high for a dramatic centerpiece, cut them into mini circles for adorable brunch “sliders,” or layer them parfait-style in jars with whipped cream and fruit. Brunch guests will love the playful twist—as will kids and grown-ups alike!
Make Ahead and Storage
Storing Leftovers
Let your leftover pancakes cool to room temperature, then stack them with parchment paper between each and store in an airtight container in the refrigerator. They’ll be just as moist and delicious for up to 3 days.
Freezing
If you manage to have leftovers (unlikely!), these pancakes freeze like a dream. Let them cool, then freeze in a single layer before transferring to a zip-top bag—just reheat as desired for instant mochi pancake bliss.
Reheating
To revive that signature chewy texture, reheat pancakes gently in a nonstick skillet over low heat or pop them in the microwave for 20–30 seconds. Avoid high heat, which can make them tough—low and slow keeps them ultra-tender!
FAQs
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Can I use regular flour instead of sweet rice flour?
Sweet rice flour is uniquely responsible for the irresistibly chewy, mochiko pancake texture—regular flour just won’t create the same result. For true Ube Mochi Pancakes, sweet rice flour is essential!
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Where can I find ube halaya and ube extract?
Look for both in Asian supermarkets, especially Filipino grocers, or shop online. If you’re a big fan of ube desserts, it’s worth keeping both on hand for everything from pancakes to ice cream!
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Can Ube Mochi Pancakes be made vegan?
Yes—substitute the eggs with a flax “egg” (1 tbsp ground flax + 2.5 tbsp water per egg), use plant-based butter, and make sure your ube halaya is dairy-free. The result will be just as purple and chewy!
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How do I get an even, deep purple color in my pancakes?
Butterfly Ube Extract is your best bet for reliably vivid color. If using a different brand or homemade extract, increase the quantity until you reach your desired hue—more is more when it comes to that stunning purple!
Final Thoughts
Whether you’re making brunch for friends or treating yourself to a special weekend stack, Ube Mochi Pancakes deliver on every level: chewy, colorful, flavorful, and just plain joyful. Give them a try and watch everyone light up at first bite—you may never want regular pancakes again!
Print
Ube Mochi Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Filipino
- Diet: Vegetarian
Description
Delight in these fluffy Ube Mochi Pancakes, boasting a beautiful purple hue and a hint of coconut flavor. Perfect for a unique and colorful breakfast treat!
Ingredients
Dry Ingredients:
- 1 3/4 cups sweet rice flour
- 2 tsp baking powder
Wet Ingredients:
- 1/4 cup light brown sugar
- 2 tbsp unsalted butter, melted
- 2 eggs
- 1 1/2 cups full-fat coconut milk
- 1 tsp vanilla extract
- 1/2 tsp ube extract
- 1/4 cup ube halaya
- 1/4 tsp salt
Instructions
- Combine all the ingredients: In a large bowl, mix all ingredients until a thick purple batter forms.
- Heat the pan: Melt a little butter on medium-low heat using a nonstick pan.
- Cook the pancakes: Spoon batter into the pan, cook until bubbles appear, flip, and cook the other side.
- Repeat and serve: Transfer pancakes to a plate, make more, and serve with fruit and maple syrup.
Notes
- Use Butterfly Ube Extract for the vibrant purple color.
- Adjust extract amount if using a different brand.
Nutrition
- Serving Size: 1 pancake
- Calories: 287 kcal
- Sugar: 7g
- Sodium: 203mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 48mg
