Why this purple stack brightens my mornings
ube pancake easy recipe for busy mornings when you want something special without turning your kitchen into a disaster zone. Maybe you woke up craving something cozy and colorful, but time is tight and coffee is calling. Same. That is where my trusty stack of purple pancakes comes in. They are fun, quick, and sweet without being too heavy. My Easy Ube Pancake Recipe for Breakfast has saved many mornings and earned a spot in my keepers list. I will walk you through every step so yours come out fluffy, tender, and picture ready.
Ingredients
What you will need
You can make these with regular pantry items and a couple of ube goodies. I test this recipe often to keep it simple and dependable. Here is the lineup for one family size batch that serves 3 to 4.
- 1 cup all purpose flour, spooned and leveled
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon fine salt
- 3/4 cup whole milk, plus 1 to 2 tablespoons if batter is too thick
- 1 large egg, room temperature
- 2 tablespoons melted butter, slightly cooled (or neutral oil)
- 1/3 cup ube halaya (purple yam jam), loosened with a splash of milk if very thick
- 1 teaspoon ube extract for deep color and aroma
- 1 teaspoon vanilla extract
- Extra butter or oil for the pan
- Optional toppings: maple syrup, condensed milk, toasted coconut flakes, fresh berries, or sliced bananas
Substitutions and notes
If you cannot find ube halaya, double the ube extract and add 1 extra tablespoon sugar. If you prefer dairy free, use oat milk and oil. Gluten free flour blends that are a one to one swap also work, but add 1 extra tablespoon milk to help the batter relax. For maximum rise, use fresh baking powder. The goal is a thick but pourable batter that spreads slowly on the pan.
These measurements are tuned for an Easy Ube Pancake Recipe for Breakfast that cooks evenly on a standard skillet. If you want an even lighter, cloud like texture, you can pause here and peek at my take on fluffy ube pancakes for more airy tricks, then come back for the quick method below.
Mixing batter
Quick tips for the perfect texture
Grab two bowls. In the first bowl, whisk flour, sugar, baking powder, and salt until everything looks even. In the second bowl, whisk milk, egg, melted butter, ube halaya, ube extract, and vanilla. The ube halaya can be a little stubborn, so keep whisking until the mixture looks mostly smooth with tiny bits that will melt on the griddle.
Pour the wet ingredients into the dry. Stir gently with a spatula until just combined. A few small lumps are your friend. Overmixing makes tough pancakes, so stop the moment you no longer see dry flour. If the batter feels like paste, splash in a tablespoon of milk and fold once or twice. Let the batter rest for 5 minutes while your pan heats up. Resting relaxes the flour and sets you up for fluffiness.
For the Easy Ube Pancake Recipe for Breakfast to turn out tender, keep these in mind:
Do not overmix. Stir just until combined. Those tiny lumps cook out on the pan.
Use room temperature egg. Cold eggs can stiffen melted butter and make the batter clumpy.
Warm the ube halaya. A quick 10 seconds in the microwave helps it whisk in smoothly.
Rest the batter. Five minutes makes a difference in lift and texture.
Cooking pancakes
When to flip and how to keep them fluffy
Heat a nonstick skillet or griddle over medium low. Brush with a bit of butter or oil. You want the surface hot enough that a drop of water dances, not sizzles aggressively. This recipe likes gentle heat so the centers set without burning the outsides.
- Scoop about 1/4 cup batter for each pancake. Let it spread naturally.
- Cook until you see small bubbles on top and the edges look slightly set, about 2 to 3 minutes.
- Flip carefully. Cook 1 to 2 minutes on the second side until springy to the touch.
- Keep finished pancakes on a warm plate while you cook the rest.
Medium low heat is the sweet spot. If your pancakes are pale and taking forever, bump the heat a little. If they are browning too fast while still gooey in the middle, lower the heat and cook a bit longer. Resist pressing down with the spatula. That squeezes out steam and flattens the pancake.
Want a full Filipino style breakfast plate? Slide a stack next to a sunny side egg and a little garlic fried rice. Sweet and savory together hits the spot every time.
I made these for my kids before school and they vanished. The color made them excited and the pancakes were soft, not rubbery. I followed the tip to rest the batter and it really worked.
This Easy Ube Pancake Recipe for Breakfast likes a gentle flip and no rushing. Stack them high and drizzle with maple syrup or a ribbon of condensed milk for that extra treat moment.
Common Questions
Can I make the batter ahead? You can mix the dry ingredients in a jar and the wet ingredients in another container the night before. Combine and cook in the morning. If you refrigerate the fully mixed batter, it may lose some lift. If that happens, stir in 1 teaspoon milk and 1/4 teaspoon baking powder just before cooking.
What if I cannot find ube extract? Use more ube halaya and add a pinch more sugar. The color will be softer, but the flavor still lands. A drop of regular vanilla helps round it out.
How do I keep pancakes warm and fluffy for a crowd? Set your oven to 200 F. Line a sheet pan with parchment and place cooked pancakes in a single layer. Do not stack tightly or trap steam, which can make edges soggy. Serve within 30 minutes.
Any topping ideas besides syrup? Toasted coconut, sliced strawberries, and a spoon of Greek yogurt are great. A drizzle of condensed milk is classic, and a pat of salted butter balances the sweetness.
Can I try another flavor if I like this method? Yes. Swap ube halaya for mashed banana and skip the extract. If you want a tried and true version, I have a fluffy guide right here for banana pancakes. Same cozy morning, different vibe.
Bonus storage tip: Cool leftovers on a rack, then store in a zip bag in the fridge for 3 days or flash freeze and keep up to 2 months. Reheat in a toaster for the best texture.
Your purple breakfast awaits
Now you have everything you need for an Easy Ube Pancake Recipe for Breakfast that is colorful, quick, and consistently fluffy. Mix gently, cook on patient heat, and let the ube do its magic. If you want more weekend ideas after you master this stack, my kitchen also loves playful Filipino breakfasts like mini versions and savory sides, and I often rotate in new spins when family visits. For more inspiration on purple stacks from a fellow home cook, check out these friendly Ube Pancakes for another take you might enjoy. Bookmark this Easy Ube Pancake Recipe for Breakfast and treat yourself to a bright, happy morning whenever you need it.
Easy Ube Pancakes
Ingredients
Dry Ingredients
- 1 cup all purpose flour, spooned and leveled
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder Fresh baking powder recommended
- 1/4 teaspoon fine salt
Wet Ingredients
- 3/4 cup whole milk Plus 1 to 2 tablespoons if batter is too thick
- 1 large egg, room temperature Use room temperature for better mixing
- 2 tablespoons melted butter, slightly cooled Can substitute with neutral oil
- 1/3 cup ube halaya (purple yam jam) Loosen with a splash of milk if very thick
- 1 teaspoon ube extract For deep color and aroma
- 1 teaspoon vanilla extract
- Extra butter or oil for the pan
Optional Toppings
- maple syrup
- condensed milk
- toasted coconut flakes
- fresh berries
- sliced bananas
Instructions
Preparation
- In a bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together milk, egg, melted butter, ube halaya, ube extract, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. A few small lumps are acceptable.
- If the batter feels too thick, add 1 tablespoon of milk and fold gently. Let the batter rest for 5 minutes.
Cooking
- Heat a nonstick skillet or griddle over medium-low heat and brush with butter or oil.
- Scoop about 1/4 cup of batter for each pancake. Cook until small bubbles appear on top, about 2 to 3 minutes.
- Flip carefully and cook for another 1 to 2 minutes until springy to the touch.
- Keep finished pancakes warm on a plate while cooking the remaining batter.