Ube Pancakes are what I reach for on those dull, nothing-special weekends. You know what I mean. Tired of the same old boring breakfast – eggs, bacon, blah blah. You want a breakfast treat that actually looks (and tastes) different? And, well, packing a vibrant purple color that kinda screams “Fiesta!” Ube Pancakes check all those boxes. Even my skeptical cousin, who swore he never touched anything purple except grapes, gave these a big thumbs up. If your mornings need a little Filipino magic, you should definitely try this. 
What is ube halaya?
Let’s clear up the mystery. Ube halaya is this thick, creamy jam made from purple yam called ube. It’s sweet, dense, a little nutty, and honestly, just pure Filipino comfort food. Folks back home will happily eat it by the big spoonful or stuff it into breads. In these pancakes, it’s like a secret weapon for both color and flavor—kinda wild and awesome in one bite.
By the way, if you just have frozen ube (trust me — it works), try my guide here: ube halaya from frozen yam. It’s basically no-fuss, no-excuses.
“I was honestly worried I’d mess it up, but the first batch turned out shockingly good. The color was bright purple and my kids ate every last bite. I’ll probably make it every week now.” — Meryl, reader from California
Ingredients and Substitutions
Alright, ready your pantry. Here’s what you’re grabbing:
- All-purpose flour (any basic white flour is fine)
- Baking powder (for those fluffy results, crucial, don’t skip)
- Sugar (plain old white or coconut sugar if you like a twist)
- Salt (just a pinch, trust me)
- Egg (large, straight from the fridge is fine)
- Milk (whole, low-fat, or even almond milk in a pinch)
- Ube halaya (homemade or store-bought is cool)
- Butter (melted, salted or unsalted)
- Ube extract (this isn’t “optional” unless you don’t care about color or flavor)
If you’re out of ube halaya but still got the craving, check your cupboard—some folks swap mashed purple sweet potato, though, side-eye it’s definitely a different vibe. Almond extract can fill in for a missing ube extract but, fair warning, you lose some magic.
How to Mix Pancake Batter
Mixing batter for fluffy ube pancakes is one of those things I totally overcomplicated at first. You think you’ve gotta whisk for ages? Actually, nah.
Start by combining all your dry ingredients in a big bowl. Flour, baking powder, sugar, and salt—just give ‘em a good stir so everything’s happy. In another bowl, beat the egg, milk, melted butter, ube halaya, and that bright purple ube extract. Don’t worry if it looks a bit streaky; it’ll even out in the pan.
Add the wet ingredients to the dry ones. This is the key—don’t overmix. Some lumps are kinda good. Overmixing gives you tough pancakes, not those fluffy ube pancakes you’re after.
Let the batter sit for five minutes before you start cooking. Honestly, it helps the pancakes puff way better. There’s your little pro tip nobody tells you.
Cooking Tips
So, time to get your pan hot. Not smoking, but just hot enough so water sizzles when it hits. I love using a non-stick pan or griddle here. You’ll want to butter it up before each new pancake. Trust me, this step’s the difference between golden edges and stuck-on disasters.
Scoop about 1/4 cup of batter for each pancake. Don’t crowd the pan—you want room for easy flipping. Here’s where I messed up: don’t flip too soon. Wait until bubbles appear and the edges look set. Then flip gently and let it cook just another minute or so.
Cool them on a wire rack for a sec, if you can resist. That keeps their texture on point instead of all soggy-stacked.
Expert tips for perfect pancakes
Let’s make your fluffy ube pancakes legendary. Here’s what I learned (sometimes the hard way):
- Let your batter rest a bit before scooping onto the pan.
- Always use medium-low heat, not high—slow and steady wins, especially with ube.
- Use ube halaya with actual bits of yam for more flavor.
- Top them with things like condensed milk, coconut flakes, or even try them my style stuffed as a soft sweet ube pandesal—Trader Joe’s inspired breakfast sandwich.
You’ll thank yourself later when every pancake has just the right level of fluff and ube flavor.
Common Questions
Can I freeze leftover pancakes?
Absolutely. Let them cool first, then freeze between bits of parchment in a zip bag. Lazy weekend breakfast saved!
What if I can’t find ube extract?
You can skip it, but the pancakes will be more beige than purple, and flavor won’t have that signature oomph.
Can I use boxed pancake mix with ube halaya?
Honestly… you can. Just sub in about a cup of halaya for part of the liquid, and a touch of extract if you have it.
Do I need a special pan?
Nope. Any good non-stick skillet works. Iron skillets get hot fast though, so watch out.
Why are my pancakes dense?
Best bet: you overmixed the batter, or maybe your baking powder’s old. Gentle hand, fresh powder!
Ready to Brighten Up Breakfast?
Alright, grab that bag of ube halaya and make your morning a little more colorful. Fluffy ube pancakes are fun, totally doable, and always a mood-brightener. If you want even more inspiration, check out the ideas from Ube Pancakes – The Little Epicurean or try a different twist at Ube Pancakes Recipe | Iankewks. Trust me, they’re worth it. Go on and surprise someone (or just yourself) with an awesome Filipino-style breakfast. 
Ube Pancakes
Ingredients
Dry Ingredients
- 1 cup All-purpose flour Any basic white flour is fine
- 2 teaspoons Baking powder Crucial for fluffy results
- 2 tablespoons Sugar Plain white or coconut sugar for a twist
- 1 pinch Salt Just a pinch
Wet Ingredients
- 1 large Egg Straight from the fridge
- 1 cup Milk Whole, low-fat, or almond milk
- 1/2 cup Ube halaya Homemade or store-bought
- 2 tablespoons Butter Melted, salted or unsalted
- 1 teaspoon Ube extract Essential for color and flavor
Instructions
Preparation
- Combine all dry ingredients (flour, baking powder, sugar, and salt) in a large bowl and stir to mix.
- In another bowl, whisk together the egg, milk, melted butter, ube halaya, and ube extract until well combined.
- Add the wet ingredients to the dry ingredients and stir gently to combine, leaving some lumps.
- Let the batter rest for 5 minutes.
Cooking
- Heat a non-stick pan over medium-low heat, ensuring it's hot enough that water sizzles upon contact.
- Butter the pan and scoop about 1/4 cup of batter for each pancake, avoiding crowding.
- Cook until bubbles form and edges are set, then flip and cook for another minute.
- Cool pancakes on a wire rack to maintain texture.