If you love pancakes but crave something a little more chewy, colorful, and unique, our Ube Mochi Pancakes are going to steal your heart (and your breakfast plate!). Bursting with the beautiful purple hue of ube — a sweet Filipino yam — these pancakes are naturally gluten-free, irresistibly chewy, and packed with a subtle sweet earthiness that makes every bite a mini celebration.
💜 What Makes Ube Mochi Pancakes So Special?
Ube isn’t just eye-catching; it’s a flavor superstar. Its mildly sweet, vanilla-like taste blends perfectly with the chewy mochi texture, which comes from glutinous rice flour. This combo creates a pancake that’s delightfully different from your classic fluffy stack — think fun, springy bites packed with flavor and a gorgeous pop of purple.
Naturally Gluten-Free and Vegan-Friendly Options
These pancakes are naturally gluten-free thanks to the mochi rice flour — a perfect choice if you’re avoiding gluten or just want a new breakfast adventure. And with a few simple swaps, you can easily make them vegan too. We love how inclusive and versatile this recipe is!
Our Mochi Pancake Story: From First Bite to Breakfast Staple
We first tried ube mochi pancakes at a local Asian bakery and were instantly hooked. So, of course, we had to recreate the magic in our own kitchen. After a few test runs, we landed on a recipe that’s chewy, flavorful, and easy enough to make on any weekend morning.
Tips for Perfectly Chewy Mochi Pancakes Every Time
The secret? Don’t overmix the batter and cook the pancakes on medium-low heat. This helps keep that perfect chewy texture without burning the outside. Also, give the batter a little rest before cooking — it makes a big difference!
Topping Ideas: Coconut Whipped Cream & Fresh Mango
These pancakes pair beautifully with tropical toppings like coconut whipped cream, fresh mango slices, or a drizzle of maple syrup. The creamy, sweet toppings balance the earthy ube flavor and make each bite even more indulgent.
Fun Fact: Ube’s Cultural Roots and Popularity
Ube has long been a staple in Filipino desserts, cherished for its vibrant color and sweet, nutty flavor. Recently, it’s been gaining international fame for good reason — it’s delicious, colorful, and adds a fun twist to familiar dishes like pancakes, ice cream, and cakes.
How We Serve Our Ube Mochi Pancakes
We love stacking these vibrant pancakes high, sprinkling with toasted coconut flakes, and serving alongside fresh fruit or vegan yogurt. Whether it’s a lazy weekend brunch or a special occasion breakfast, they never fail to impress.
Make-Ahead & Storage Tips
You can make the batter ahead and refrigerate for up to 24 hours. Leftover pancakes? Store in an airtight container and reheat gently in a skillet or toaster oven to keep that chewy texture intact.
If you’re looking for a naturally gluten-free, colorful breakfast treat with a chewy twist, Ube Mochi Pancakes are your new best friend. Whip up a batch, invite some friends over, and watch these vibrant pancakes disappear in no time!
Ingredients
- 1 cup mochiko flour sweet rice flour
- 2 tbsp all-purpose flour or gluten-free blend
- 1 tbsp baking powder
- 2 tbsp sugar coconut or cane
- Pinch of salt
- 1 large egg or flax egg for vegan
- ¾ cup coconut milk or plant milk of choice
- ¼ cup ube halaya purple yam jam or ube purée
- ½ tsp vanilla extract
- Coconut oil for greasing the pan
Optional Toppings:
- Coconut whipped cream
- Maple syrup
- Toasted coconut flakes
- Fresh berries
Instructions
Mix Dry Ingredients:
- In a bowl, whisk together mochiko, all-purpose flour, baking powder, sugar, and salt.
Whisk Wet Ingredients:
- In a separate bowl, combine egg, coconut milk, ube halaya, and vanilla. Mix until smooth.
Combine:
- Pour wet ingredients into dry and stir until just combined. Batter will be thick and slightly stretchy.
Cook:
- Heat a lightly oiled nonstick pan over medium-low heat. Spoon about ¼ cup of batter per pancake. Cook 2–3 minutes until bubbles form, then flip and cook another 2–3 minutes.
Serve:
- Stack and serve warm with your favorite toppings.
Notes
- Ube halaya can be homemade or store-bought. If using unsweetened ube purée, add extra sugar to taste.
- For a richer flavor, add 1 tbsp melted coconut oil or vegan butter to the batter.
- These pancakes can also be made into mini dessert stacks layered with coconut cream and fresh fruit.
Frequently Asked Questions About Our Ube Mochi Pancakes
🍠 What are Ube Mochi Pancakes?
Ube Mochi Pancakes blend the sweet, nutty flavor of ube (purple yam) with the chewy texture of mochi rice flour, resulting in vibrant purple pancakes that are naturally gluten-free and deliciously unique.
🌾 Are these pancakes gluten-free?
Yes, they use sweet rice flour (mochiko), which is naturally gluten-free, making them suitable for those avoiding gluten.
🥥 What ingredients give these pancakes their special flavor and texture?
Sweet rice flour creates the signature chewy texture, ube halaya or mashed purple sweet potato adds authentic ube flavor, coconut milk enriches the batter, and ube extract enhances the vibrant color and taste.
🧁 Can I substitute any ingredients?
Sweet rice flour is essential for the chewy texture, but if you don’t have ube halaya, mashed purple sweet potatoes work as a substitute, though the flavor will be milder. If you skip the ube extract, the color and flavor will be less intense but still tasty.
🔥 How should I cook these pancakes for the best result?
Cook them on medium-low heat so they cook through evenly without burning. Flip once bubbles form on the surface, and cook until both sides are golden and slightly crisp while maintaining a chewy inside.
🍯 What toppings go well with these pancakes?
Maple syrup, coconut whipped cream, candied nuts, or fresh fruit like strawberries and blueberries complement the flavor beautifully.
🧊 How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a toaster or skillet on low heat to keep their texture intact.
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