Homemade Ube Mochi Pancake

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Here is my homemade ube mochi pancake that is so much better than the Trader Joe’s mix. Soft, chewy, and full of real ube flavor!

A stack of ube mochi pancakes drizzled with maple syrup and topped with mango ice cream.

Make a healthier version of ube mochi pancake at home. You can adjust the sweetness and you can choose a better version of all the ingredients.

I have tried this recipe at home. I even made a step by step video to show you how easy it is! The ingredients are all very natural.

How is ube mochi pancake different from ordinary pancake? Its vibrant color is number one reason I choose ube mochi pancake over the ordinary pancake. Its sweetness is just right and very chewy due to the ube texture and glutinous rice flour. And the fragrant that comes from the ube halaya is really so exotic!

Why You Will Love This Recipe

Chewy mochi texture – Thanks to glutinous rice flour, these pancakes are soft, springy, and unlike any regular pancake.
Real ube flavor – Made with ube halaya and extract, every bite is full of that earthy, nutty-sweet flavor we all love.
Better than the box mix – Fresher, softer, and more flavorful than the Trader Joe’s version (and no preservatives!).
Gorgeous purple color – The vibrant hue makes these pancakes extra fun to serve for breakfast, brunch, or even dessert.
Versatile toppings – Dress them up with maple syrup, kaya jam, mango ice cream, or even more ube halaya.
Gluten-free friendly – Since glutinous rice flour is naturally gluten-free, this recipe is perfect for those avoiding wheat.

Recipe Ingredients

Ube mochi pancake ingredients with labels.

Ingredient Notes

Sweet Potatoes – You can use either Japanese purple sweet potatoes or the common orange variety. Purple yam (ube) or sweet potatoes can be made into many delicious desserts, but for the best flavor and color in this recipe, Japanese purple sweet potatoes are highly recommended.

Glutinous Rice Flour (Sweet Rice Flour) – This is the secret to the chewy mochi-like texture that regular flour can’t give. You’ll find it at Asian grocery stores labeled as “glutinous rice flour” or “sweet rice flour.” Despite its name, it’s naturally gluten-free and does not contain gluten.

Coconut Milk – Coconut milk brings a rich, nutty depth of flavor and makes the pancakes extra tender. If you prefer a milder taste, you can substitute with whole milk.

Ube Extract – Available in both powder and paste form, ube extract boosts the ube flavor and color. The paste tends to give a more vibrant purple hue to your pancake batter.

Ube Halaya – A must-have in many ube desserts, this sweet purple yam jam enhances the flavor and adds moisture. It’s simple to make at home and versatile enough to use in breads, cakes, and pastries.

How to Make Ube Mochi Pancake

Step by step process photos of mixing the ingredients for ube mochi pancake batter.

STEP 1 – Make the Batter. In a bowl, whisk palm sugar, egg, salt, vanilla extract, ube extract powder, and ube halaya until smooth (Image 1). Add coconut milk, then baking powder and glutinous rice flour. Whisk or fold until a thick, purple batter forms (Images 2, 3). Pour in melted butter and whisk just until combined (Image 4). Rest the batter for 30 minutes, covered with a cloth or cling wrap. (This relaxes the starches and builds that signature mochi chew.)

Step by step process photos of pan-frying the pancake.

STEP 2 – Cook the Pancakes. After resting, the batter will look puffed. Tap/stir with a spatula to deflate large air bubbles. Heat a nonstick pan over low to low-medium heat; melt a little butter (Image 5). Using a small ladle (about 2–3 Tbsp each), pour batter into the center of the pan (Image 6). Cook 1–2 minutes until bubbles appear and the edges look set (Image 7). Flip, press lightly with a spatula, and cook 30–60 seconds more. Transfer to a plate and repeat with remaining batter. You’ll get 8-10 pancakes. Serve warm with maple syrup (Image 8) and top with strawberries, blueberries, ice cream, or whipped cream.

Pro Tips

Heat control: Keep it gentle, palm sugar and ube brown fast. If it’s coloring too quickly, lower the heat.
Consistency check: Too thick? Whisk in 1–2 tbsp milk. Too thin? Sprinkle in 1 tsp glutinous rice flour and whisk.
Keep warm: Hold finished pancakes on a 95°C / 200°F oven rack while you cook the rest.
Color boost: Want a deeper purple? Add a touch more ube paste (extract), not more liquid.

How to Serve

I love serving these chewy ube mochi pancakes fresh off the pan while they’re still warm. A drizzle of maple syrup and a pat of butter is always my go-to, but on days when I want something special, I’ll top them with mango ice cream or a spoonful of kaya jam. Sometimes, I even add a swirl of condensed milk or extra ube halaya for that rich flavor.

For drinks, I usually pair them with a cup of lemon ginger tea in the morning, but when I’m in the mood for something floral, butterfly pea flower tea is such a refreshing choice. These pancakes are also wonderful with rose milk tea or even a creamy oolong milk tea.

FAQs about Ube Mochi Pancake

What is ube mochi pancake?

Ube mochi pancake is pancake that has ube in it and the texture is chewy because it uses glutinous rice flour in it. It has a unique sensation and can be your new breakfast option.

Can I use regular pancake mix for this recipe?

No, this recipe specifically calls for a combination of ube powder, mochiko (glutinous rice flour), and other ingredients. Regular pancake mix won’t yield the same results.

Where can I find ube powder and mochiko?

Ube powder and mochiko can usually be found in Asian grocery stores. You may also find them online or in specialty food stores that carry Asian ingredients.

Can I substitute fresh ube for ube powder?

Yes, fresh ube can be used instead of ube powder. However, you will need to cook, mash, and cool the fresh ube before incorporating it into the pancake batter.

Storage

Place them in an airtight container or ziplock bag, and they can be stored in the freezer for up to 2 months. Reheat them in a toaster or microwave when ready to eat.

The recipe I attached here is only for 6-8 pancakes, so hopefully you do not need to freeze the cooked pancake.