Ube Mochi Pancakes (Printable)
Chewy purple pancakes blending ube nuttiness with mochi texture
# What You Need:
→ Dry Ingredients
01 - 1 cup sweet rice flour (mochiko)
02 - 2 tbsp all-purpose flour (or additional mochiko for gluten-free)
03 - 2 tbsp granulated sugar
04 - 1 tsp baking powder
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 1 cup whole milk
07 - 1/2 cup ube halaya (ube jam)
08 - 2 large eggs
09 - 2 tbsp unsalted butter, melted (plus additional for cooking)
10 - 1 tsp vanilla extract
→ Optional Toppings
11 - Sweetened condensed milk
12 - Fresh fruit (mango slices, berries)
13 - Toasted coconut flakes
14 - Maple syrup
# Steps:
01 - Whisk together sweet rice flour, all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl until evenly combined.
02 - In a separate bowl, whisk together whole milk, ube halaya, eggs, melted butter, and vanilla extract until smooth and the ube jam is fully incorporated.
03 - Pour the wet ingredients into the dry ingredients. Mix gently until just combined; the batter will be thick and slightly sticky. Avoid overmixing to maintain chewy texture.
04 - Heat a nonstick skillet or griddle over medium-low heat. Lightly grease the surface with butter.
05 - Scoop approximately 1/4 cup of batter onto the skillet for each pancake. Gently spread the thick batter into a round shape.
06 - Cook for 2–3 minutes until bubbles form on the surface and edges appear set. Flip and cook an additional 1–2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter, greasing the pan as needed between batches.
08 - Serve warm with desired toppings such as sweetened condensed milk, fresh fruit, toasted coconut flakes, or maple syrup.
# Expert Advice:
01 -
- The texture is somewhere between a pancake and your favorite mochi candy, chewy in the best way possible
- Ube adds this nutty, vanilla like sweetness that makes regular pancakes feel almost boring by comparison
02 -
- The batter will feel much thicker than regular pancake batter, and thats how it should be, thinning it out ruins the chewy texture
- Medium low heat is your friend here, high heat burns the outside before the inside has time to cook through
03 -
- Let the batter rest for 10 minutes before cooking, this hydrates the rice flour and makes the texture even better
- Use a cookie scoop for uniform pancakes, they cook more evenly and look restaurant pretty