These ube pancakes are made with thick, not-too-sweet ube halaya and macapuno. They are perfectly fluffy and full of Filipino flavor.

A stack of purple pancakes topped with a dark spread and white coconut strips on a white plate, with a red checkered cloth nearby.

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I like changing up breakfast once in a while, and ube pancakes are one of my favorite ways to do it. The bright purple color makes the plate look special, but the flavor is what keeps me making them again and again. The purple yam has a naturally sweet, nutty taste that is popular in desserts like ube ice cream but works perfectly in pancakes, too.

The first time I made these pancakes, I was surprised by how simple they were. Now they're one of those recipes I keep in mind when I want a breakfast that feels different without requiring a lot of extra work. They're great for weekend mornings, brunch with friends, or anytime I want pancakes with a little personality. I also recommend making homade ube halaya for a delicious pancake topping.

Ingredients

Ube halaya (purple yam jam): Adds rich flavor, natural sweetness, and creamy texture.
All-purpose flour: Provides structure and helps hold the pancakes together.
Milk: Loosens the batter for a pourable consistency and adds moisture.
Egg: Binds the ingredients and adds fluffiness and richness to the pancakes.
Baking powder: Helps the pancakes rise and become light and fluffy.
Kosher salt: Enhances the overall flavor and balances the sweetness.
Coconut oil (for greasing): Prevents sticking and adds a subtle tropical flavor.

Garnish:

Extra ube jam: Boosts ube flavor and adds a creamy topping.
Macapuno (sweetened coconut strings): Adds texture and extra sweetness for a Filipino-inspired finish.

Scroll down to the recipe card for quantities used.

Instructions

A white oval bowl with flour and a spoon on a marble surface; a red checkered cloth and a bowl with a dark mixture are in the background.

Combine the flour, baking powder, and salt in a large bowl.

A small white bowl containing a mixture of black bean paste and raw egg yolk on a light gray countertop, with a plate of flour in the background.

In a separate bowl, mix ube halaya with beaten egg until well combined.

A metal spoon rests in a white oval dish holding a mound of dark purple batter on top of a layer of white flour.

Transfer the mixture with the wet ingredients to the dry ingredients and pour in the milk. Whisk together, but do not overmix. Allow the pancake batter to rest for at least 15 minutes.

A thick, round purple pancake batter is cooking in a nonstick frying pan on a white surface with a red checkered cloth nearby.

Lightly grease a nonstick pan and heat on low to medium heat, about 140°F (60°C). Pour 2 tablespoons of pancake batter into the heated pan.

A single chocolate pancake is cooking in a frying pan, with a bowl of purple batter and a red checkered cloth nearby on a white surface.

After about 2 minutes or once 1 or 2 bubbles appear and the bottom is set, flip the pancake. Cook for another 2 to 3 minutes. Do this for the remaining ube halaya pancake mixture.

A stack of three chocolate pancakes on a white scalloped plate, with another plate and a red checkered napkin partially visible in the background.

Transfer the cooked pancakes to a serving plate and top with ube jam and macapuno.

Hint: Make sure your ube halaya is thick and not overly sweet. This ensures the pancake batter has the right consistency and doesn't turn out runny or overly sugary.

Variations

Here are some easy ways to customize this ube pancake recipe to suit your taste or your guests:

Add a drizzle: Top with condensed milk, coconut cream, or maple syrup for extra richness and sweetness.
Make it tropical: Serve with fresh mango, banana slices, or a sprinkle of toasted coconut for a fruity, island-inspired touch.
Go dairy-free: Use plant-based milk and egg alternatives to make it suitable for vegan or dairy-sensitive guests.
Serve it Filipino-style: Pair with coffee or hot chocolate and serve on banana leaves or with native tableware for a cultural touch.

A stack of purple pancakes topped with a dark paste and a few slices of white onion, served on a white plate.

Tips

Top tip: Use thick, high-quality ube jam so the batter stays creamy and pourable without becoming too runny or overly sweet.

Add milk gradually if your ube halaya is on the thinner side to avoid a watery batter.
Don't skip the egg because it helps bind everything and keeps the pancakes fluffy.
Cook on medium-low heat to avoid burning the outside while ensuring the inside cooks through.
Let the pan cool slightly between batches to prevent scorching the next set of pancakes.
If you like your pancakes sweeter, taste the batter before cooking and adjust with 1 to 2 tablespoons of sugar if needed.
Use a wide spatula to flip pancakes gently, especially since they're soft and thick.
Stir the batter just until combined to avoid overmixing, which can make pancakes tough.

A stack of purple pancakes with a dollop of topping on a white plate, with a fork holding a sliced piece in the foreground.

Storage

To store the pancakes, let them cool completely before placing them in an airtight container. You can refrigerate them for up to 3 days or freeze them for up to 1 month with parchment paper between each pancake to prevent sticking.

To reheat, simply microwave them for 20 to 30 seconds if chilled, or about 1 minute if frozen. You can also warm them in a non-stick pan over low heat for a few minutes on each side, or pop them in a toaster oven until heated through. Avoid overheating to keep them soft and moist.