Table of Contents
Ube Mochi Pancakes are here to transform your breakfast game! Imagine biting into a stack so soft they melt in your mouth, with a chewy mochi texture and vibrant purple hue that’s downright Instagram-worthy. This delightful fusion of Filipino ube (purple yam) and Japanese mochi creates the ultimate fluffy, slightly sweet, and irresistibly stretchy pancake experience.
If you loved our Matcha Mochi Pancakes, you’re in for a treat—this ube version is just as easy to make but with a uniquely nutty, vanilla-like flavor that’ll have everyone begging for seconds. Perfect for lazy weekend brunches or a fun family breakfast, these Ube Mochi Pancakes come together in under 30 minutes with pantry staples. Ready to make the fluffiest, chewiest pancakes of your life? Let’s dive in!
What Are Ube Mochi Pancakes?
Ever wondered what happens when you mix the earthy sweetness of ube with the bouncy chew of mochi? You get these glorious Ube Mochi Pancakes—a breakfast dream come true!
Why “mochi”? Because we’re sneaking in glutinous rice flour, the same stuff that gives Japanese mochi its signature stretch. And ube? This vibrant purple yam is a Filipino favorite, turning ordinary pancakes into a stunning, naturally sweet masterpiece. As they say, “The way to a foodie’s heart is through their stomach”—and these pancakes are guaranteed to steal hearts (and maybe a few extra bites from your plate).
Ready to whip up a batch? Let’s get flipping!
Why You’ll Love This Recipe
- Fluffy Meets Chewy – These pancakes have the perfect balance: airy from the batter, delightfully chewy from the mochi flour.
- Budget-Friendly – Skip the café markup! A batch costs less than $5 to make at home.
- Customizable Toppings – Drizzle with coconut cream, sprinkle with toasted sesame seeds, or go wild with a scoop of ube ice cream (because why not?).
If you’re a fan of our Taro Mochi Waffles, you’ll adore this twist. Trust us—once you try these, boxed pancake mix will never compare.
How to Make Ube Mochi Pancakes
Quick Overview
- Prep Time: 10 mins | Cook Time: 15 mins
- Key Features: Fluffy, chewy, naturally sweet, and unbelievably photogenic.
Key Ingredients (Makes 8 pancakes)
- 1 cup all-purpose flour
- ½ cup glutinous rice flour (key for chewiness!)
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk (*or milk + 1 tbsp vinegar*)
- 1 egg
- 3 tbsp ube halaya (purple yam jam)
- 1 tsp ube extract (for extra color & flavor)
- 2 tbsp melted butter
Step-by-Step Instructions
- Dry Mix – Whisk flours, sugar, baking powder, baking soda, and salt in a bowl.
- Wet Mix – In another bowl, blend buttermilk, egg, ube halaya, extract, and melted butter.
- Combine – Gently fold wet ingredients into dry mix. Don’t overmix—lumps are okay!
- Cook – Heat a non-stick pan over medium-low. Pour ¼ cup batter per pancake. Cook until bubbles form (2-3 mins), then flip.
- Serve – Stack high and top with coconut syrup, fresh fruit, or whipped cream.
What to Serve With Ube Mochi Pancakes
- Drinks: Iced calamansi tea, cold brew coffee, or a creamy ube latte.
- Sides: Crispy bacon (sweet & salty combo!), fresh mango slices, or a scoop of macapuno (sweet coconut strings).
Top Tips for Perfect Pancakes
- Low & Slow: Cook on medium-low heat to avoid burnt outsides/gooey insides.
- No Buttermilk? Use milk + 1 tbsp lemon juice or vinegar.
- Extra Fluffy: Let batter rest 5 mins before cooking.
Storing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Microwave (15 secs) or toast lightly for crisp edges.
- Freeze: Layer with parchment paper; freeze for up to 1 month.
FAQ
Q: Can I use ube powder instead of halaya?
A: Yes! Mix 2 tbsp powder with 2 tbsp hot water to form a paste.
Q: Why are my pancakes gummy?
A: Overmixing the batter = tough pancakes. Stir just until combined.
Loved these Ube Mochi Pancakes? Try these delicious recipes next!
Pancakes Near Me: 10 Best Spots for Fluffy Stacks – Equilibrated Recipes
5 Reasons This Is The Best Healthy Lemon Cake You’ll Ever Make – Equilibrated Recipes