Ube Mochi Pancakes Recipe

If you’re a fan of pancakes with a unique twist, these Ube Mochi Pancakes are about to become your new breakfast obsession. Imagine thick, chewy, vibrant purple pancakes with the irresistible bounce of mochi—it’s the ultimate brunch treat that delivers both comfort and a little playfulness, all in one bite!

Ingredients You’ll Need

The best thing about Ube Mochi Pancakes is how the pantry-friendly ingredients join forces to deliver big flavor, a pillowy bounce, and eye-catching color. Here’s what makes each part so essential for that perfect mochi pancake experience!

• Light Brown Sugar: Adds mellow sweetness and a hint of caramel depth.
• Unsalted Butter (melted): Ensures your pancakes are rich, tender, and never dry.
• Eggs: Give the pancakes structure while maintaining that signature mochi chewiness.
• Coconut Milk (full fat): Brings creamy, subtle coconut flavor and luscious moisture.
• Vanilla Extract: Rounds out the flavor, making everything taste like a treat.
• Ube Extract: The star ingredient, providing that brilliant purple color and classic ube taste. (Use Butterfly Ube Extract for max vibrancy!)
• Ube Halaya: Adds authentic ube flavor and a touch of jammy sweetness. Don’t skip it if you want that real ube kick!
• Salt: Just enough to balance the sweetness and deepen the ube and coconut flavors.
• Sweet Rice Flour: The magic behind the mochi texture—don’t swap this for regular flour!
• Baking Powder: Gives just the right lift to keep the pancakes fluffy but still chewy.

Variations

These Ube Mochi Pancakes are a fantastic canvas for flavor experiments and dietary tweaks. You can make them truly your own with simple swaps and creative mix-ins—don’t be afraid to play!

• Dairy-Free Option: Substitute coconut oil or a vegan butter for the unsalted butter to keep the pancakes rich and dairy-free.
• Filled-with-Fruit: Fold in blueberries or diced ripe mangoes for bursts of juicy brightness in every bite.
• Chocolate Chip Upgrade: Stir in mini white or dark chocolate chips for a fun fusion of ube and chocolate.
• Extra Ube Flavor: For even more purple power, double the ube extract or swirl in spoonfuls of extra ube halaya between pancake layers.

How to Make Ube Mochi Pancakes

Step 1: Mix Your Batter

Grab a roomy mixing bowl and add every single ingredient—no need to fuss with separating wet and dry here! Whisk everything well until your batter turns a uniform, glossy, and thick purple. That ube extract will do its magic, setting the tone for an ultra-vibrant stack.

Step 2: Heat the Pan

Set your nonstick pan over medium-low heat and melt a little butter to coat the surface. This helps keep the pancakes from sticking and infuses them with a golden, buttery flavor. Take a moment to let the pan get evenly warm—patience here leads to perfect texture!

Step 3: Pour and Shape

Using a ⅓-cup measuring cup or soup ladle, scoop the vibrant batter into the center of your pan. Gently swirl in a circular motion to form an even round shape. The mochi batter is a bit thicker than classic pancake batters—embrace it; this is where that incredible chew comes from!

Step 4: Cook and Flip

Let the pancake cook undisturbed for 1–2 minutes until you see small bubbles dotting the surface. This is your sign it’s time to flip! Cook the other side for another 1–2 minutes until both sides are slightly crisped and the middle bounces to the touch.

Step 5: Plate, Repeat, and Enjoy

Transfer each pancake to a plate and keep going until all your luscious batter is used up—you should end up with about eight decadent Ube Mochi Pancakes. Serve warm, and don’t forget the toppings!

How to Serve Ube Mochi Pancakes

Garnishes

Top your Ube Mochi Pancakes with glossy maple syrup, a sprinkle of sliced strawberries, and a handful of toasted coconut flakes for irresistible texture and color. A dollop of whipped cream or a scoop of vanilla ice cream takes them from breakfast to full-on dessert mode in seconds!

Side Dishes

These pancakes love a side of salty-sweet bacon, tangy fresh fruit salad, or a piping hot mug of coconut milk latte. Think of flavors and textures that balance out the chew and sweetness for a truly unforgettable brunch spread.

Creative Ways to Present

For an eye-catching treat, stack the pancakes sky-high and dust with powdered sugar. Or, try slicing the pancakes into triangles and serve “mochi pancake bites” with little dipping bowls of coconut condensed milk—perfect for brunch parties and kids’ tables alike!

Make Ahead and Storage

Storing Leftovers

Let leftover Ube Mochi Pancakes cool completely, then pop them into an airtight container and refrigerate for up to 3 days. The chewy texture holds up well, and the flavor only deepens overnight!

Freezing

To keep pancakes on hand for future cravings, lay them out in a single layer, freeze until firm, then transfer to a freezer bag or container. They’ll stay delicious for up to 2 months, ready to reheat whenever the ube urge strikes.

Reheating

Microwave for 15–20 seconds for a quick fix, or warm them in a nonstick pan over low heat to bring back that just-cooked mochi bounce. A few drops of water in the pan help refresh their signature chew.

FAQs

Final Thoughts

These Ube Mochi Pancakes are pure joy on a plate—colorful, chewy, and impossible not to love. If you haven’t tried mochi-style pancakes yet, you’re in for a treat. Give this recipe a whirl, and let your kitchen fill with smiles and gorgeous purple stacks!

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