Ube Mochi Pancake

5 from 1 vote

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!

Prep Time15

Cook Time10

Total Time25

Course: Breakfast, Dessert, Desserts

Cuisine: Asian, philipino

Servings: slices

Calories: 69kcal

Author: Claudia

In a bowl, whisk palm sugar, egg, salt, vanilla extract, ube extract powder, and ube halaya until smooth.
Add coconut milk, then baking powder and glutinous rice flour. Whisk or fold until a thick, purple batter forms.
Pour in melted butter and whisk just until combined. Rest the batter for 30 minutes, covered with a cloth or cling wrap. (This relaxes the starches and builds that signature mochi chew.)
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. Using a small ladle (about 2–3 Tbsp each), pour batter into the center of the pan.
Cook 1–2 minutes until bubbles appear and the edges look set. 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 and top with strawberries, blueberries, ice cream, or whipped cream.

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.