If you love pancakes and chewy, mochi textures—this one’s for you. These Ube Mochi Pancakes are soft, sweet, chewy in the best way, and packed with that gorgeous purple color from ube (purple yam).
They’re easy to make, naturally gluten-free thanks to mochiko (sweet rice flour), and perfect for breakfast, brunch, or even dessert.
💜 Why I Love This Recipe
These pancakes hit that perfect spot between traditional breakfast and a sweet treat. I first tried ube pancakes while visiting family in Hawaii—and the texture stayed with me. Lightly crisp outside, gooey and chewy inside, and so flavorful.
- The chewy texture is super satisfying.
- That bold purple color makes breakfast feel special.
- No one ever expects them to be this easy to make.
- Perfect for impressing friends or treating yourself on a slow morning.
- Naturally gluten-free with mochiko flour.
🧠 Why This Recipe Works (Quick Science)
Sweet rice flour (aka mochiko) has more amylopectin starch, which gives these pancakes their signature stretchy chew. Ube extract brings that bold color and flavor without adding too much moisture—keeping the texture perfect.
🍽️ Servings & Time
- Serves: 4 people (makes about 8 pancakes)
- Total Time: 25 minutes
🍳 What You’ll Need
Ingredients:
- 1 cup mochiko (sweet rice flour)
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 tbsp sugar
- 3/4 cup whole milk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp ube extract
- 1/4 cup ube halaya (purple yam jam, optional but adds richness)
- Butter or oil for the pan
🧑🍳 Tools You’ll Need
- Mixing bowl
- Whisk
- Measuring cups & spoons
- Non-stick pan or griddle
- Spatula
- Small ladle or scoop
💡 Pro Tips
- Don’t overmix — Mochiko batter thickens as it sits, so stir just until combined.
- Rest the batter for 5 minutes so it gets slightly thicker—makes fluffier pancakes.
- Low and slow — Cook on medium-low heat to let them cook through without burning.
- Use a ladle to scoop uniform pancakes so they cook evenly.
- Ube halaya is optional but adds depth and that rich, almost nutty flavor.
🔄 Substitutions & Variations
- Use almond milk or oat milk instead of whole milk.
- Swap ube extract with vanilla extract if you just want chewy mochi pancakes without the ube flavor.
- Add shredded coconut or chocolate chips to the batter.
- Don’t have ube halaya? Leave it out or mash a roasted purple sweet potato.
⏰ Make-Ahead Tips
- Mix the dry ingredients the night before.
- Mix the wet separately and refrigerate.
- In the morning, just whisk them together and cook!
👩🍳 Instructions
1. Mix dry ingredients
In a mixing bowl, whisk together mochiko, baking powder, salt, and sugar.
2. Mix wet ingredients
In another bowl, whisk together milk, egg, melted butter, ube extract, and (optional) ube halaya until smooth.
3. Combine wet and dry
Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. The batter will be thick and purple!
4. Let batter rest
Let the batter sit for 5 minutes to thicken slightly. This helps the texture.
5. Cook pancakes
Heat a non-stick pan over medium-low heat. Add a little butter or oil. Scoop about 1/4 cup of batter per pancake and cook for 2–3 minutes per side until golden and cooked through.
6. Serve warm
Stack ’em up and serve with butter and maple syrup (or even coconut cream!).
🥡 Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a toaster or pan over low heat.
- You can freeze them! Just layer with parchment and reheat from frozen.
😋 What to Serve With
- Coconut whipped cream
- Fresh mango or strawberries
- Crispy bacon or sausage (for a sweet-savory vibe)
- Hot coffee or iced matcha latte
🍱 Meal Plan Ideas
- Brunch at home with ube pancakes, bacon, and fruit
- Make mini pancakes for a snack box
- Pair with eggs for a more filling breakfast
❌ Common Mistakes
- Using regular flour – you must use mochiko or sweet rice flour for the texture.
- Cooking too hot – these burn easily if the heat’s too high.
- Overmixing the batter – just stir until combined or they’ll be rubbery.
❓ FAQ
Can I use purple sweet potato instead of ube?
Yes! Just mash and mix it into the wet ingredients (about 1/4 cup).
Can I make it dairy-free?
Absolutely—use plant milk and coconut oil or vegan butter.
Why are mine too gooey inside?
They probably need to cook a little longer on a lower heat. Mochi-style pancakes stay soft but shouldn’t be raw in the center.
💬 Wrap-Up
There’s just something happy about these pancakes—the color, the chew, the flavor. They’re easy to whip up, and they always impress. Give them a try and let me know how it goes in the comments. Got a question or tried a twist on it? I’d love to hear from you! 💜🥞
