Easy Ube Pancakes
A quick and colorful breakfast option that ensures fluffy and tender pancakes with delightful ube flavor.
Servings: 4 servings
Calories: 200kcal
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.
Notes
For maximum fluffiness, do not overmix the batter and rest for 5 minutes before cooking. If unable to find ube halaya, substitute double the ube extract and add 1 extra tablespoon sugar.