Ube Waffles. You know, sometimes plain old waffles just don’t cut it with my slightly-too-adventurous palate. So, after another week of meh breakfasts (I’m talking cold cereal and sad toast), my craving for something bright and Filipino-inspired took over. If you want your morning to pop with color and flavor, Ube Waffles are the way to go. Honestly, if you’ve never tried anything with ube, you’re not just missing out… you’re basically skipping the best part of breakfast. 
What is ube?
Here’s the deal. Ube is a purple yam that’s a big deal in the Philippines. Like, really popular. You’ll find it everywhere—ice cream, cakes, pastries, even in those adorable ube cheese pandesals (which I highly recommend, see the Soft Sweet Ube Pandesal Trader Joes Inspired if you’re curious). The color is wild—it’s bright purple, almost cartoonish, and it makes your food look super Instagrammable. Ube isn’t just a pretty face, though. It’s sweet… kind of nutty… a little earthy. I swear, once you start, you won’t want to stop adding ube to everything.
Fun fact: Ube is not the same as taro. Yep, people mix those up constantly (totally guilty myself at first). Expect a slower, deeper sweetness compared to other yams. Oh, and did I mention you can just buy it frozen or as a jam in pretty much any Asian market these days? Convenient—no shame. 
What does ube taste like?
Alright, so I’m gonna be super honest—describing ube is weirdly hard. It isn’t your average yam or sweet potato vibe. When I make ube waffles, the main taste is sweet for sure, but not candy-level sweet. There’s this almost vanilla-like richness, with a mellow, creamy aftertaste. Some people say it’s borderline coconutty (I sorta get that), and sometimes it tastes a tiny bit earthy, almost like pistachio or chestnut.
And the texture? Super smooth when mashed or pureed. Baked into waffles, it almost melts in your mouth but keeps a slight chew—reminds me of a comforting mochi. I’m not exaggerating when I say that if purple had a flavor, it’d be ube.
“These ube waffles are nothing like any waffles I’ve had before—gooey, crispy, and just this unique, beautiful flavor that my kids keep begging for every weekend!” —Jill, family friend and breakfast fanatic
How to make ube waffles
Okay, let’s cut to the chase—how do you whip up ube waffles at home? First, you’ll need ube. You can use frozen grated ube or even ube halaya (which is sweet purple yam jam, like this ube halaya from frozen yam no fuss needed). Then the rest is your basic waffle batter stuff—flour, eggs, sugar, baking powder, a splash of milk, and a touch of butter. Oh, and definitely a spoonful of ube extract if you want that punchy color.
Here’s a loose walk-through (I always eyeball a bit because…lazy):
Mix dry and wet ingredients separately (literally just two bowls, don’t overthink it).
Fold in ube and any jam if you’re using—use a gentle hand; you don’t want to kill all the fluff.
Fire up your waffle maker. Preheat until it’s screaming hot (I’m impatient and learned that with waffles, hotter = crispier).
Scoop in the batter (not too full or you’ll have ube lava all over your counter). Cook until golden and crispy.
Bonus: if you want extra crisp, let them cool slightly on a rack before eating.
It’s not rocket science, but man, it can make a boring Saturday epic. Oh, and pro tip—if you want a super crispy outside and chewy inside, follow the steps but don’t undercook. Trust me, it makes all the difference.
How to store ube mochi waffles?
So you accidentally made a dozen too many (happens to me every. single. time.). The saving grace? Ube waffles actually freeze beautifully.
Here’s the way I do it:
Let the waffles cool totally—if you stack them when hot, they get all steamy and soggy. Yuck.
Pop them into a freezer bag or a sealed box. I use parchment between each (learned the hard way).
They last about a month, but mine never make it past a week because, well, midnight snacking.
When you’re ready, reheat in the toaster or oven. Not the microwave. Just don’t. They come out almost as good as day one. If you want a little extra magic, sprinkle with water and bake for a minute—crispiness level: five-star restaurant at home.
Cooking tips
Now, if I could go back in time and tell my waffle-loving self a few things, here’s what I’d yell from the kitchen:
- Use real ube or ube halaya… skip those fake powders if possible.
- Add a splash of ube extract for a super-violet color and big flavor oomph.
- Don’t overmix your batter. Gentle folds keep it tender.
- Waffle makers are fussy. My ancient one cooks faster (and crispier) than my fancy “double waffle pro”—go figure.
Try these tweaks and you’ll have a breakfast that’ll turn even the toughest morning person into an ube fan.
Common Questions
Q: Can I use sweet potato instead of ube?
A: You technically can, but honestly? Don’t. The flavor is totally different and just not as fun.
Q: Where do I find ube if I don’t live near a Filipino grocery?
A: Check out Asian supermarkets, international markets, or even order frozen ube online. Some stores carry jarred ube halaya, which works great.
Q: Can I make them gluten free?
A: Yep! Substitute your favorite gluten-free flour, just double-check the texture since it might need a bit of tweaking.
Q: How do I know they’re done cooking?
A: When the waffle is crispy at the edges and doesn’t pull apart when you open the waffle maker, you’re good. Go with your gut and your senses.
Q: Are these kid-friendly?
A: Oh, they will be obsessed. The color actually makes it a fun “unicorn” breakfast—promise.
Why You’ll Love Making These
So, if you’re bored with bland breakfasts (join the club), give ube waffles a shot. They’re actually pretty simple, especially if you score some Ube Waffles (Crispy Outside & Chewy Mochi-Like Inside) – Hungry Huy or even eyeball the easy tweaks from The Best Ube Waffles. You might just start skipping the syrup—these honestly taste amazing as-is. Plus, they’re gorgeous. Like, people will stop and ask what’s on your plate.
If you like more sweet ube stuff, poke around for classic Filipino treats or experiment with other recipes using ube halaya or pandesal. Breakfast doesn’t have to be predictable. Make it purple, crispy, and seriously tasty.
Ube Waffles
Ingredients
Waffle Batter Ingredients
- 1 cup all-purpose flour Can be substituted for gluten-free flour
- 2 large eggs
- 2 tbsp sugar Adjust based on sweetness preference
- 1 tbsp baking powder
- 1 cup milk
- 2 tbsp butter Melted
- 1 cup frozen grated ube Or ube halaya for added sweetness
- 1 tbsp ube extract For added flavor and color
Instructions
Preparation
- In one bowl, mix all dry ingredients: flour, sugar, and baking powder.
- In another bowl, whisk the eggs, milk, melted butter, and ube extract.
- Combine the wet ingredients into the dry ingredients, being careful not to overmix.
- Gently fold in the frozen grated ube or ube halaya.
Cooking
- Preheat the waffle maker until it's very hot.
- Scoop the batter into the waffle maker without overfilling it.
- Cook until golden brown and crispy, usually about 5-7 minutes.
- For extra crispiness, allow the waffles to cool slightly on a wire rack before serving.