These ube pancakes are made with thick, not-too-sweet ube halaya and macapuno. They are perfectly fluffy and full of Filipino flavor.
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If you love starting your day with something sweet and a little different, you’re going to love these pancakes made with purple yam jam. I’ve always been a fan of ube because there’s something about its vibrant purple color and subtle earthy flavor that makes any dish extra special. These pancakes are my way of combining a classic breakfast favorite with one of my favorite Filipino ingredients, and they never disappoint.
I first tried making pancakes with ube after getting my hands on a homemade jar of thick, not-too-sweet jam. Most store-bought ones I tried were either too sugary or had a strange paste-like texture, but once I found the right consistency, it made all the difference. The result were pancakes that tasted so much better than ones made with ube extract.
The recipe is simple to make, yet the result feels rich and a little fancy. The ube halaya and macapuno topping brings just the right amount of sweetness. These ube pancakes are perfect for weekends, brunch with friends, or anytime you want to treat yourself to something comforting and delicious.
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
Combine the flour, baking powder, and salt in a large bowl.
In a separate bowl, mix ube halaya with beaten egg until well combined.
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.
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.
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.
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.
- Mix in flavor: Add a splash of vanilla extract or a pinch of cinnamon to the pancake mix for a flavor twist.
- Make it tropical: Serve with fresh mango, banana slices, or a sprinkle of toasted coconut for a fruity, island-inspired touch.
- Make it more special: Add white chocolate chips or a swirl of cream cheese to the batter for a dessert-like pancake.
- 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.
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.
Serving suggestions
These ube pancakes are already flavorful on their own, but they’re even better with the right toppings. A spoonful of extra ube halaya on top not only doubles the flavor but adds that signature purple pop that’s perfect for presentation. You can also top them with macapuno (sweetened coconut strings), which adds a chewy texture and brings out the tropical flavors even more.
If you’re making these pancakes for a special occasion or gathering, turn them into a mini pancake stack and dust with powdered sugar or drizzle with condensed milk for extra flair. You can also top them with whipped cream or even a scoop of ube or vanilla ice cream for fun Filipino desserts. Whether you're serving them for breakfast, brunch, or even merienda, these ube pancakes are sure to impress.
If you’re planning a full Filipino-inspired meal, these ube pancakes make a great addition to your menu. For a savory main, try pairing them with a classic dish like Filipino Chicken Adobo. And for dessert or an extra treat, you can’t go wrong with Leche Flan, a creamy caramel custard.
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.
FAQs
Yes, you can use store-bought ube halaya, but choose one that is thick and not overly sweet or watery for the best texture and flavor. If it’s too thin, adjust the milk in the batter accordingly.
You can substitute the milk with plant-based milk and replace the egg with a flax or chia egg to make it dairy-free and vegan-friendly, though the texture may be slightly different.
Make sure not to overmix the batter and use baking powder to help the pancakes rise and stay fluffy. Also, cook them on medium-low heat to avoid burning the outside before the inside cooks.
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Recipe
Ube Pancakes
Ingredients
- ½ cup packed ube halaya 6 oz./170 grams purple yam jam, see tips below
- ⅓ cup all purpose flour
- ¼ cup beaten milk
- 1 small egg
- ½ teaspoon baking powder
- pinch of kosher salt
- coconut oil to lightly grease the pan 1 teaspoon or less
GARNISH:
- 2 tablespoons ube halaya purple yam jam
- 1 tablespoon macapuno sweetened coconut strings
Instructions
- Combine the dry ingredients in a bowl - flour, baking powder, and salt.
- In a separate bowl, mix ube halaya with beaten egg until well-combined.
- Transfer ube halaya mixture to the dry ingredients and pour milk. Combine the ingredients but do not over mix. Allow the ube halaya pancake mixture to rest for at least 15 minutes.
- Lightly grease the pan and heat on low, about 140°F (60°C).
- Pour 2 tablespoons of ube halaya pancake mixture. After 2 to 3 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.
- Transfer the cooked ube halaya pancakes to a serving plate and top with ube halaya and macapuno.
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