That same creamy taste makes these pancakes even better. I’ve made them many times for brunch, and they are always a hit. They’re usually gone within minutes. No joke—my family eats them up so fast!
This recipe is fast and easy. It’s perfect for special mornings like brunch or Mother’s Day. I remember making them for my mom once. She smiled through the whole meal. Ube and coconut work so well together. The coconut sauce is rich but not too sweet. It pairs nicely with the yam’s smooth taste. I’ve been cooking Filipino dishes for years. This is one of my best. Everyone who tries it wants the recipe!
The steps are simple, even if you’re new to cooking. You don’t need any fancy tools. Just a bowl, mochi flour, and coconut milk. I first tasted a dish like this at a friend’s home in Manila. That bite was chewy, soft, and sweet—it stuck in my mind. I couldn’t wait to try it myself. Now, this is one of my favorite things to make. It feels warm and fun at the same time. It’s comfort food with a twist.
This dish comes from Filipino sweets, but it also reminds me of desserts from other places. Once in the Czech Republic, I tried creamy buchtičky s krémem. These pancakes bring that same joy. They’re more than just breakfast. They’re colorful and full of life. They look great on a plate and taste even better. If you want to start your day with something fun and sweet, these ube pancakes will make you smile.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
What are Ube Pancakes?
Ube pancakes are a colorful and tasty upgrade to plain pancakes. They’re made with ube—a purple yam known for its bold color and gentle sweetness. That deep purple shade makes any breakfast table feel special. But it’s not just about the color. The flavor is smooth, almost nutty, and it pairs well with sweet toppings. I’ve served these for weekend brunches and family get-togethers, and they never last long. Everyone always asks for seconds.
The secret to soft and fluffy ube pancakes is using ingredients like ube extract or ube halaya (ube jam or mashed yam). The first time I used ube halaya, the texture changed completely—it became soft, rich, and airy. Ube halaya also helps balance the flavor and adds moisture. For toppings, coconut and sweetened condensed milk bring out the natural ube taste. I remember drizzling condensed milk over a fresh stack and realizing I didn’t need syrup at all. These pancakes are fun to make, easy to love, and perfect when you want something special with simple steps.
❤️More Recipes You’ll Love : Easy French Toast Recipe
What Does Ube Taste Like?
Ube has a unique and complex flavor profile that’s sweet, earthy, and layered. I remember the first time I tried it in a Filipino ube cake—it reminded me of vanilla with something deeper going on. That earthy note blends with the soft richness of pistachio and just a little coconut in the background. It’s a mix that feels both new and familiar.
- Many people describe ube’s flavor as a mix of vanilla and pistachio—soft, smooth, and just a little nutty.
There’s a subtle sweetness that feels comforting, not too strong. I often say it’s like vanilla with more personality. - There’s also a gentle floral note that adds depth.
Some compare it to sweet potato pie, especially with whipped cream. The earthy tone gives it a grounding feel, while still tasting like a treat. - When cooked, ube takes on a stronger, deeper aroma.
It smells rich, almost like roasted sweet potatoes or even taro. I’ve noticed this more when baking ube halaya—the scent fills the kitchen with warmth. - Raw ube starts off white but turns a bold, deep purple as it cooks.
It’s similar to purple yam and has that nutty, roasted aroma. In Asian grocery stores, I’ve often noticed its scent reminds me of roasted chestnuts or even those sweet cotton candy grapes. - Some compare ube to vanilla cake or Danish butter cookies.
It’s that same light sweetness with a soft texture and floral finish. If I had to explain it to someone new, I’d say it tastes like a calm mix of vanilla, pistachio, and coconut—soft, mild, and hard to forget.
❤️More Recipes You’ll Love : The Best Chicken Lo Mein
🎯Ingredients
To make ube pancakes, you’ll need a few key ingredients that truly make a difference.
Start with 1.5 cups of flour, then whisk in 3.5 teaspoons of baking powder and 1 teaspoon of salt—these give your pancakes that essential rise and soft, airy bite. I’ve learned over time that getting the balance of leavening just right makes all the difference between flat and fluffy.
You’ll also need 1 tablespoon of sugar (I personally love using light brown sugar—it adds a mellow sweetness that pairs perfectly with the ube), and 2 tablespoons of melted butter for a rich, smooth texture. I’ve found that warm butter, not hot, blends better into the batter and helps the pancakes cook evenly.
To make the pancakes extra fluffy, crack in 1 egg and pour in 1.25 cups of milk—either whole milk or coconut milk if you’re aiming for a deeper, creamier flavor. I often use coconut milk when making these for weekend brunch; the result is extra tender pancakes with a tropical twist.
For that vibrant purple color and true ube flavor, blend in ¼ cup of ube halaya and about 10 drops of ube extract. If you want to level up the taste, I highly recommend Butterfly Ube Extract—it’s the one I trust after testing several brands, and it delivers that authentic ube punch every time.
Now for the dry ingredients: sweet rice flour is essential for that chewy, mochi-like texture, but you can swap it with all-purpose flour if that’s what you have on hand. Just don’t overmix the batter—overmixing can create a rubbery texture, which I learned the hard way during my early recipe tests.
Don’t forget the baking powder—it’s what helps the pancakes puff up and stay light. When it’s time to cook, use unsalted butter to enhance that subtle, nutty aroma in the pan. I usually preheat my pan just enough to see a slight sizzle when the batter hits—it prevents sticking and helps that golden crust form.
If you don’t have granulated sugar, dark brown sugar works beautifully too—it adds a richer sweetness and gives the pancakes a slightly caramelized edge.
If you’re feeling adventurous, grab some ube halaya from your local Asian grocery store, or try making your own at home—it’s surprisingly fun and gives you full control over the sweetness and texture.
❤️More Recipes You’ll Love : Reduced-Sugar Banana Bread Muffins
✅Recipe Tips
- Don’t Stress Over Consistency:
Mini buns won’t always come out identical, and honestly, that’s part of their charm! As someone who’s baked these many times, I’ve noticed that each batch has its own character—slightly different shapes, slight variations in size—and that’s what makes them feel truly homemade. From a culinary perspective, uniformity isn’t the goal here; it’s the rustic, cozy feel that wins. Every time I pull a tray out of the oven, I’m reminded that baking is both art and science, and those little imperfections? They’re part of the magic. - Avoid Boiling Milk:
When making the ube cream, it’s key to warm the milk gently—never let it boil. Boiling can scramble the egg yolks when they’re mixed in, creating an unwanted lumpy texture. I remember during one of my early recipe tests, I turned my back for just a second and the milk got too hot. The sauce curdled, and I had to start over. Now, I use a thermometer or just keep the heat on low and stir often. That’s the trick to achieving a smooth, velvety finish that feels professionally made. - Loosen the Cream:
If your cream sauce ends up thicker than you’d like, no need to panic. Just add milk gradually, one tablespoon at a time, until you reach the right texture. I’ve made this adjustment more than once—especially when the sauce thickened up too much after cooling. It’s a small step, but it makes a big difference in how the final dish comes together. Go slow, mix well after each splash of milk, and you’ll find that perfect creamy consistency every time.
❤️More Recipes You’ll Love : Easy Berry Coconut Poke Cake Recipe
❤️More Recipes You’ll Love : Mango Sticky Rice with Coconut Sauce
How to Make Ube Pancakes with Pancake Mix
Step 1: Prepare the Pancake Batter
Making ube pancake batter is quick and easy. I like to use a boxed pancake mix to save time. Just follow the steps on the box. Choose a plain or buttermilk flavor. These work best because they don’t hide the taste of ube.
Now, let’s add the ube! Mix in ube extract and ube halaya. Ube halaya is also called mashed ube or ube jam. These give the pancakes a sweet flavor and pretty purple color. Start by mixing the wet things and dry things in two bowls. Then mix them together gently. Don’t stir too much. The batter should stay light and fluffy. A few small lumps are okay. Just stir enough to mix things evenly. Now, your batter is ready!
Step 2: Cook the Ube Pancakes
Now it’s time to cook. First, heat a pan or griddle on medium. I add a little butter to stop the batter from sticking. Butter also adds flavor. When the pan is hot, pour about ¼ to ⅓ cup of batter onto it.
Wait until you see bubbles on top. That means it’s time to flip. Don’t flip too soon. I did that before and they broke apart. Flip just once and let them cook until the bottom is golden. Don’t press them or move them around. If you do, they might turn flat. Let them sit and cook. That’s how you get soft, fluffy ube pancakes.
Step 3: Prepare the Ube Coconut Sauce
This sauce is sweet and creamy. You only need three things: coconut cream, condensed milk, and ube extract. I always use plain condensed milk. The ube kind makes the sauce too dark. We want a nice purple color, not black.
Put all the ingredients in a small pan. Heat it on medium and stir until smooth. Taste it. You can make it sweeter if you like. I like mine creamy but not too sweet. When it’s done, take it off the heat. Let it cool. As it cools, the sauce gets a little thicker. This makes it perfect to pour over pancakes.
Step 4: Serve and Enjoy
Now your pancakes are ready to eat. Stack them while they are still warm. Pour the ube coconut sauce on top. I like to add fresh berries or coconut flakes too. They make the pancakes look and taste even better.
The mix of sweet, creamy, and crunchy is so good. I make these pancakes on weekends with my family. Everyone loves them. They are tasty, pretty, and fun to eat. Try them—you’ll see what I mean.
Ube Pancakes with Ube Coconut Sauce
Description
Fluffy, vibrant Ube Pancakes topped with a creamy Ube Coconut Sauce—this Filipino-inspired breakfast is mildly sweet, earthy, and full of real ube flavor. The rich purple color, nutty vanilla notes, and silky coconut drizzle create a deliciously unique morning treat. Perfect for brunch or weekend indulgence.
Ingredients
Ube Pancakes
Nutrition Facts
Servings 2
Serving Size 1
- Amount Per Serving
- Calories 386kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 2.4g12%
- Total Carbohydrate 56.5g19%
- Sugars 7.5g
- Protein 18.2g37%
- Vitamin A 302 IU
- Vitamin C 12 mg
- Calcium 135 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use Real Ube or Ube Halaya: For authentic flavor and vibrant color, use real mashed ube or ube halaya (purple yam jam), not just ube flavoring.
- Don’t Overmix the Batter: Gently mix until just combined. Overmixing makes pancakes dense instead of fluffy.
- Let the Batter Rest: Give the batter 5–10 minutes to rest before cooking. It helps the texture stay light and fluffy.
- Cook on Medium Heat: Pancakes can burn quickly because of the natural sugars in ube. Use medium heat and watch closely.
- Make Sauce Ahead: The ube coconut sauce thickens as it cools. Prepare it before cooking the pancakes so it’s ready to drizzle.
- Use Full-Fat Coconut Milk: For a rich and creamy sauce, always use canned full-fat coconut milk—not the watered-down version from cartons.
- Adjust Sweetness to Taste: Ube halaya can be sweet on its own, so you can reduce sugar in the batter or sauce based on preference.
- Keep Pancakes Warm: Place finished pancakes on a tray in a warm oven (around 200°F or 93°C) to keep them soft and ready to serve.
- Make It a Dessert: Add a scoop of vanilla ice cream or extra ube halaya on top to turn it into a stunning dessert dish.
- Storage Tip: Leftover pancakes and sauce can be refrigerated separately. Reheat the sauce gently on the stove or in the microwave.
