These ube pancakes are fluffy and easy to whip up in just a few minutes. Their unique flavor and color make these a fun breakfast staple to enjoy all year round!
This recipe was inspired by my chocolate pancakes and love for all things ube. I also just love breakfast food in general! What's your favorite breakfast dish to make?
Did you know that ube is a purple yam derived from the Philippines? Check the FAQ section below to learn more about its flavor profile.
Below, you will find the list of ingredients needed to make these yummy pancakes!
- All-purpose flour
- Baking powder
- Baking soda
- Vegetable oil
- Ube halaya
- Ube extract
- Vanilla extract
- Plant-based or whole milk
See recipe card for quantities.
How to Make Ube Pancakes
Below, I've included some progress shots. Sometimes it helps to have a visual guide with step-by-step instructions.
Whisk together all of your wet ingredients including the ube halaya. This may look chunky or smooth based on the brand of halaya that you use.
Add your bowl of wet ingredients to your bowl of dry ingredients. Combine with a spatula.
This is what your batter should look like. Ladle batter onto a hot pan and flip over when you see air bubbles forming on top. Cook for 1 more minute.
Add desired toppings such as maple syrup and whipped cream.
Something to keep in mind regarding ube halaya: depending on the brand of halaya you use, the consistency and texture will vary. The texture may be smooth like a spread or may be a bit chunky like the picture I've shared towards the bottom of this post. Either one will work just fine. I actually enjoyed the mini chunks spread throughout the pancakes!
Hint: be sure to allow adequate time for your pan to heat up properly before adding in your butter and cooking oil combination.
I've included a few substitutions below that you may find helpful.
- Milk - instead of using a plant-based milk, you can use whole/dairy milk if you prefer
- Ube Halaya - if you can't get your hands on this, sub in 2 tablespoons of granulated sugar. You will still get some of that ube flavor from the extract
The nice thing about pancakes and many breakfast dishes is that there are no rules or limits as to what toppings you can add! Below are a few ideas that would pair well with this recipe.
- Chocolate chips - white or milk chocolate chips
- Coconut flakes - toasted coconut flakes would be especially delicious
- Honey - to add a different kind of sweetness
- Hot fudge - for the chocolate lovers
- Whipped cream - either store bought or homemade
No special equipment needed other than a pan and a stovetop.
If you happen to have leftovers, I recommend storing them in an airtight container in the refrigerator. They will keep for 5-6 days.
Use a combination of butter and vegetable oil when cooking your pancakes in a pan or on a griddle. This combination helps keep the butter from burning. I also recommend keeping the heat setting to low heat.
It is comparable to a subtle nutty, vanilla-like flavor.
You can purchase this and other ube products on sites like Amazon or at your local Asian market.
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- 2 tablespoon vegetable oil
- 1 ¼ cup milk of choice
- 1 tsp vanilla extract
- 1 tsp ube extract
- 3 tbsp ube halaya
- In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a medium size bowl, whisk together egg, vegetable oil, milk, ube halaya, ube and vanilla extracts. Once combined well, pour into your bowl of dry ingredients. Combine ingredients with a spatula.
- Place your pan's heat setting to low heat. Once pan is warm, add about ½ tablespoon of butter with a bit cooking oil.
- Once butter is melted and incorporated with the oil, use a ladle to pour pancake batter onto hot pan. Once you start to see air bubbles forming on top, that will be your cue to flip the pancake over. This will take about 1 ½-2 minutes. After you flip it, cook for a minute then plate it. Add your favorite toppings and enjoy!