Ube Mochi Pancakes

Ever bitten into a pancake that’s vibrant purple, delightfully chewy, and just sweet enough to make your morning feel a little brighter? If so, you’ve probably encountered the irresistible charm of ube mochi pancakes. They’re not just a trendy food; they’re a unique fusion of flavors and textures rooted in rich cultural traditions and modern food creativity.

This guide dives deep into everything you need to know about this stunning dish—from its ingredients and origins to how you can make it at home, store it for later, and even serve it up with flair. Whether you’re a seasoned brunch lover, an adventurous cook, or just ube-curious, we’ve got you covered with step-by-step recipes, fun variations, nutritional insights, and answers to the most commonly asked questions.

So, if you’re ready to level up your pancake game, let’s start with the basics and explore what makes ube mochi pancakes so special.

Introduction to Ube Mochi Pancakes

What Are Ube Mochi Pancakes?

Ube mochi pancakes are a creative blend of two beloved ingredients: ube, the purple yam native to the Philippines, and mochi, the chewy rice cake made from sweet glutinous rice. When combined in pancake form, they create a treat that’s soft, bouncy, and bursting with flavor.

At their core, these pancakes are gluten-free thanks to the use of mochiko (sweet rice flour), and they get their natural color and sweet, nutty flavor from ube in the form of jam (ube halaya), powder, or extract. Unlike traditional pancakes, which are fluffy and airy, mochi pancakes have a denser, chewier bite—almost like biting into a cross between a pancake and a soft mochi ball.

Their appeal lies in more than just their texture. The vibrant purple hue and unique taste set them apart on any brunch table, making them a hit for both flavor lovers and food photographers alike.

Why They’re Trending

There’s no denying it—ube mochi pancakes have taken the internet by storm. From colorful Instagram stacks to TikTok recipe reels, these chewy, violet-hued pancakes have captured the hearts (and appetites) of foodies around the globe.

Part of the trend can be credited to the rise of Filipino cuisine in the mainstream food scene, as well as the popularity of Asian-inspired fusion dishes. Products like Trader Joe’s Ube Mochi Pancake & Waffle Mix introduced the dish to a wider audience, making it easier than ever for home cooks to experiment with the flavor. Their bright color also plays a big role—let’s face it, they’re just plain pretty!

But it’s not all about looks. The chewy texture, natural sweetness of ube, and gluten-free appeal have made these pancakes a favorite among those looking for something a little different on their breakfast plate. Plus, with more people experimenting in the kitchen, especially post-pandemic, recipes like ube mochi pancakes have found a loyal following for being fun to make and easy to customize.

Up next, we’ll take a closer look at the star ingredients that bring these gorgeous pancakes to life. Spoiler: it’s not just the ube!

Ingredients Breakdown

To master ube mochi pancakes, it helps to understand the magic behind the ingredients. Each component adds something essential to the final taste, texture, and appearance.

Ube: The Star Ingredient

Ube is a purple yam originally from the Philippines, and it’s not to be confused with purple sweet potatoes or taro. It has a naturally sweet, nutty flavor with notes of vanilla and coconut. Ube comes in several forms—ube halaya (a cooked jam-like version), ube extract, ube powder, and even frozen grated ube.

For pancakes, ube halaya or extract is commonly used. Ube adds not just color, but flavor and depth that make the pancakes stand out. It’s also a natural antioxidant-rich ingredient, making it a beautiful and nutritious addition.

Sweet Rice Flour (Mochiko): The Secret to Chewiness

What gives these pancakes their delightful bite? Mochiko flour, also known as sweet rice flour or glutinous rice flour. Despite the word “glutinous,” it’s completely gluten-free. Made from sticky rice, mochiko transforms when heated, creating that stretchy, chewy texture you don’t get with regular wheat-based pancakes.

Can’t find mochiko? Look for any brand of sweet rice flour, especially in Asian markets or specialty baking stores. However, don’t substitute it with regular rice flour—it won’t deliver the same texture.

Coconut Milk: Creaminess and Flavor

Coconut milk brings richness, creaminess, and subtle tropical notes that pair perfectly with the ube. It’s dairy-free and contributes moisture that balances the chewy mochi texture.

You can use full-fat coconut milk for a more indulgent batter, or light coconut milk if you’re watching calories. Oat milk or almond milk can be swapped in, but the flavor will be milder and less creamy.

Step-by-Step Recipe Guide

Now that you know the essential ingredients, it’s time to roll up your sleeves and get cooking. Here’s how to make classic ube mochi pancakes right in your own kitchen.

Classic Ube Mochi Pancakes Recipe

Ingredients:

• 1 cup mochiko flour (sweet rice flour)

• 1 tsp baking powder

• 1/4 tsp salt

• 2 tbsp sugar (or to taste)

• 1 large egg

• 1/2 cup ube halaya or 1 tsp ube extract

• 3/4 cup coconut milk (adjust to desired consistency)

• 1 tbsp melted butter or neutral oil

• 1 tsp vanilla extract (optional)

Instructions:

1. Mix the dry ingredients: In a large bowl, whisk together mochiko, baking powder, salt, and sugar.

2. Combine wet ingredients: In a separate bowl, beat the egg and add coconut milk, ube halaya or extract, melted butter, and vanilla.

3. Blend together: Slowly mix the wet ingredients into the dry, stirring until smooth. Let the batter sit for 5–10 minutes.

4. Cook: Heat a non-stick skillet or griddle over medium-low. Lightly grease the pan, pour in 1/4 cup of batter per pancake, and cook until bubbles form on the surface and edges firm up. Flip and cook for another 1–2 minutes.

5. Serve warm with toppings of choice!

💡 Pro tip: Don’t rush the cooking—mochi pancakes need gentle, even heat to cook through without burning. They may take a bit longer than regular pancakes.

Variations and Substitutions

Want to get creative? Here are some fun twists:

• Use ube extract and ube powder together for deeper flavor and color.

• Swap coconut milk for almond or oat milk to make it nutty or lighter.

• Make them vegan by using a flax egg and coconut oil instead of butter and eggs.

• Add other tropical flavors like pandan, taro, or even matcha for an Asian-fusion combo.

You can even use the batter to make waffles—just pour it into a greased waffle maker and cook as usual. The chewy texture holds up beautifully!

Love bite-sized breakfasts? If you’re into fluffy, easy-to-make pancakes too, you might enjoy these Krusteaz mini pancakes for a quick weekday alternative.

Serving Suggestions and Pairings

So, your pancakes are stacked and steamy. Now what? Let’s explore how to serve these beauties like a pro.

Traditional Toppings

While these pancakes taste amazing on their own, toppings can take them to the next level. Try these simple yet tasty additions:

• Fresh fruits like mango, banana, or strawberries

• A drizzle of pure maple syrup or honey

• Whipped coconut cream or plant-based whipped toppings

• Crushed macadamia nuts for a buttery crunch

• Toasted coconut flakes

Each bite will become a mix of textures—chewy, creamy, crispy, and sweet.

Creative Serving Ideas

Thinking outside the plate? Here are some unique ways to serve ube mochi pancakes:

• Layered Stack: Alternate pancakes with whipped cream and ube halaya between each layer.

• Mini Stacks: Make smaller pancakes and stack them appetizer-style with skewers.

• Dessert Style: Top with ube ice cream, mochi bits, and a drizzle of condensed milk for a brunch-meets-dessert mashup.

These ideas are especially fun for brunch gatherings or when you want to impress guests with something Insta-worthy.

🌐 For topping inspiration, check out this recipe for Ube Mochi Pancakes with Macadamia and Coconut—it’s a great guide to flavor pairings!

Storage and Meal Prep Tips

Storing Leftovers

Made a big batch? No problem—ube mochi pancakes store well if handled properly.

Let the pancakes cool completely before storing them to prevent sogginess. Once cool, place them in an airtight container or wrap them tightly in foil or cling wrap. You can refrigerate them for up to 3–4 days. For longer storage, stack them with parchment paper in between and freeze for up to 2 months.

When reheating, skip the microwave if you can. Instead, warm them in a skillet over low heat or use a toaster oven. This helps restore their crispy edges while keeping the centers chewy.

Meal Prep Ideas

These pancakes are meal-prep friendly and ideal for make-ahead breakfasts or brunches.

Here are some easy ideas:

• Frozen pancake stash: Make extra and freeze them individually. Pop them into the toaster straight from the freezer.

• Lunchbox treats: Pack mini versions with a side of syrup or fruit for a sweet midday snack.

• Pancake sandwiches: Spread nut butter or fruit jam between two pancakes and pack them for an on-the-go breakfast.

Batch-prepping a weekend’s worth of pancakes has never been more delicious—or colorful!

Nutritional Information and Health Considerations

Nutritional Breakdown

Ube mochi pancakes might taste indulgent, but they come with a few surprising health perks. Thanks to the main ingredients—ube, sweet rice flour, and coconut milk—you’re getting a dose of antioxidants, fiber, and plant-based fats.

Here’s a general nutritional overview per serving (approx. 2 pancakes):

• Calories: 180–220

• Carbs: 35–40g

• Fat: 6–8g

• Protein: 2–3g

• Fiber: 2g

• Sugar: ~6–10g (depending on added sweeteners)

Keep in mind, the exact values depend on the ingredients used (especially if you use ube halaya with sugar versus plain ube puree or extract).

Health Benefits and Considerations

Let’s talk about the good stuff first:

• Antioxidants: Ube’s rich purple hue comes from anthocyanins, which help fight inflammation and boost heart health.

• Gluten-free: Made with mochiko, these pancakes are suitable for gluten-sensitive eaters.

• Dairy-free potential: Using coconut milk makes them perfect for dairy-free or lactose-intolerant diets.

However, a few cautions:

• High carb: Because mochiko is a refined starch, these pancakes are higher in carbohydrates. They’re best enjoyed in moderation.

• Sugar content: Be mindful of how much ube halaya or syrup you add—they can tip the scales quickly.

Balance these pancakes with some fresh fruit or protein on the side, and you’ve got yourself a well-rounded (and visually stunning) meal.

Frequently Asked Questions (FAQ)

Can I make ube mochi pancakes without sweet rice flour?

Technically, yes—but you’ll lose that iconic chewy texture. Sweet rice flour (mochiko) is what gives mochi pancakes their signature bounce. Regular rice flour or wheat flour just won’t cut it.

Is ube extract the same as ube powder?

Not quite. Ube extract is a concentrated flavoring (often with added color), while ube powder is dehydrated ube you rehydrate before use. For best results, many recipes combine both for flavor and color depth.

How can I make the pancakes fluffier?

Add a bit more baking powder or fold in whipped egg whites. Keep in mind that mochi-style pancakes are meant to be chewy, not airy like classic pancakes.

Can I use regular milk instead of coconut milk?

Absolutely! Regular dairy milk or plant-based alternatives like oat or almond milk work fine. Just know that the flavor will be slightly less rich and tropical.

How do I store and reheat leftovers?

Let the pancakes cool, then store in an airtight container. Refrigerate for 3–4 days or freeze for longer. To reheat, use a toaster oven or skillet—this keeps the edges crispy and the center chewy.

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