How to Make Ube Mochi Pancakes Easily

If you’ve ever craved a dessert that’s simultaneously chewy, sweet, and bursting with vibrant purple goodness, then you’re in for a treat with Ube Mochi Pancakes. This delightful fusion combines the creamy, nutty flavor of ube (purple yam) with the unique chewy texture of mochi rice flour pancakes. Perfect for a weekend brunch or a special sweet snack, this easy-to-follow recipe brings a simple way to enjoy a taste of Filipino-inspired magic right in your own kitchen.

Why You’ll Love This Recipe

• A unique texture experience: Ube Mochi Pancakes offer that perfect chewy bite unlike any traditional pancake.
• Vibrant natural color: The purple ube gives the pancakes a stunning, Instagram-worthy appearance using just natural ingredients.
• Simple ingredients, big flavor: Made with easy pantry staples plus ube, this recipe is approachable without sacrificing taste.
• Great for all skill levels: Whether you’re new to mochi or not, this recipe is straightforward and rewarding.
• Versatile for any sweet occasion: Serve them for breakfast, dessert, or a snack – they’re always a hit!

Ingredients You’ll Need

These ingredients are simple yet essential to capturing that authentic ube flavor and the chewy mochi texture. Each component plays a key role in bringing that vibrant color, fluffy but dense bite, and subtle sweetness.

• Ube powder or extract: The star of the show, providing that unmistakable purple color and earthy sweetness.
• Sweet rice flour (mochiko): Crucial for that signature stretchy, chewy texture that makes these pancakes unique.
• Baking powder: For lightness and just enough rise to keep the pancakes fluffy.
• Granulated sugar: To balance the earthiness of ube with a pleasant sweet note.
• Coconut milk: Adds moisture and a subtle tropical richness to the pancake batter.
• Eggs: Bind everything together and add some protein for structure.
• Vegetable oil or melted butter: Keeps the pancakes tender and prevents sticking when cooking.
• Vanilla extract: A small touch to enhance the overall flavor profile without overpowering ube.

Variations for Ube Mochi Pancakes

This recipe is wonderfully adaptable, so feel free to customize your Ube Mochi Pancakes to suit your mood, dietary preferences, or whatever you have on hand.

• Vegan version: Swap eggs with flax eggs and use coconut oil for cooking.
• Extra creamy: Stir in a spoonful of cream cheese or mascarpone for a decadent twist.
• Chocolate swirl: Add a drizzle of melted dark chocolate or cocoa powder into the batter.
• Nutty crunch: Toss in chopped toasted macadamia nuts or almonds for texture contrast.
• Fruit topping: Serve with fresh mango or ripe berries to add brightness and freshness.

How to Make Ube Mochi Pancakes

Step 1: Prepare the Batter

In a large mixing bowl, whisk together sweet rice flour, baking powder, sugar, and ube powder until combined. In a separate bowl, blend coconut milk, eggs, vegetable oil, and vanilla extract. Pour wet ingredients into the dry and gently fold until the batter is smooth without overmixing – a few small lumps are okay.

Step 2: Heat the Pan

Place a non-stick skillet or griddle on medium heat and rub a little oil or butter on the surface to prevent sticking. Make sure the pan is hot before cooking to get a nice golden brown crust on the pancakes.

Step 3: Cook the Pancakes

Using a ¼ cup measuring cup, scoop batter onto the skillet. Spread slightly with the back of the ladle if needed. Cook for 3–4 minutes on the first side until bubbles form and the edges look set, then carefully flip and cook another 2 minutes until cooked through and a little puffed.

Step 4: Keep Warm or Serve Immediately

Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while cooking the remaining batter. For best taste, serve fresh off the pan.

Pro Tips for Making Ube Mochi Pancakes

• Don’t overmix: Overworking the batter can make the pancakes tough instead of chewy and tender.
• Consistent heat: Keep your pan at medium to medium-low heat to avoid burning before fully cooking inside.
• Use fresh coconut milk: The creaminess makes a noticeable difference in flavor and texture.
• Adjust thickness: If batter feels too thick, add a splash of coconut milk; if too thin, add a little more sweet rice flour.
• Serve immediately: Mochi pancakes are best enjoyed right away because they can harden slightly as they cool.

How to Serve Ube Mochi Pancakes

Garnishes

Sprinkle powdered sugar, drizzle coconut syrup, or add a dollop of whipped cream to elevate your pancakes visually and in taste. Toasted coconut flakes or crushed pistachios also add a delightful crunch.

Side Dishes

Enjoy alongside tropical fruit salad, a scoop of ube ice cream, or a cup of rich hot chocolate for a balanced sweet feast. A green tea latte pairs beautifully to contrast the richness.

Creative Ways to Present

Stack several pancakes layered with ube jam or cream cheese frosting between each to make decadent mini stacks. Alternatively, fold the pancakes around sweet red bean or coconut custard fillings for surprise bursts of flavor.

Make Ahead and Storage

Storing Leftovers

Place leftover pancakes in an airtight container in the refrigerator for up to 2 days. Layer parchment paper between each pancake to prevent sticking.

Freezing

Freeze pancakes individually on a baking sheet, then transfer to a freezer-safe bag or container. They keep well for up to a month and thaw quickly at room temperature.

Reheating

Reheat gently in a toaster oven or skillet over low heat to restore chewiness and warmth without drying out. Avoid microwaving for too long as it may make the texture rubbery.

FAQs

What is the difference between mochi pancakes and regular pancakes?

Mochi pancakes use sweet rice flour giving them a chewier, slightly sticky texture compared to the fluffier and lighter wheat-based regular pancakes.

Can I use fresh ube instead of ube powder?

Yes, fresh ube can be cooked and mashed to replace powder, but you may need to adjust moisture levels and balance sweetness accordingly.

Are Ube Mochi Pancakes gluten-free?

Absolutely! Since they use sweet rice flour instead of wheat flour, they’re naturally gluten-free, perfect for those with gluten sensitivity.

How do I store leftover Ube Mochi Pancakes?

Keep them in an airtight container in the fridge for a couple of days or freeze as needed to maintain freshness and texture.

Can I make Ube Mochi Pancakes vegan?

Yes, by substituting eggs with flax or chia eggs and using coconut oil or vegan butter, you can easily make a vegan version.

Final Thoughts

Making Ube Mochi Pancakes at home brings a fun and delicious twist to your usual pancake routine. Their gorgeous color, chewy texture, and subtly sweet flavor make every bite feel special. Whether you’re sharing with family or treating yourself, this recipe is sure to become a beloved favorite in your breakfast or dessert lineup—so go ahead and dive right in!

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