If you want an ube pancake recipe easy enough for busy mornings but fun enough that the kids actually get excited, this is it. These pancakes cook up fluffy and soft, with that mellow purple yam flavor that just works. The quick ube ganache on top makes them feel a little extra without adding work.
If you love ube treats, try my Ube taho, Ube Champorado, Ube Crinkles or Ube Cinnamon Rolls next—they’re just as easy and just as cozy.
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We first tried ube pancakes at the Island Country Market in Kapolei, and I’ve been chasing that flavor ever since. The kids were busy devouring spam musubi and hunting down huli huli chicken and Giovanni’s shrimp truck, but I was laser-focused on figuring out how to make that same fluffy, purple stack at home.
And of course I needed a good ube pancake sauce to go with it — which is how the ube ganache was born. If you love fun Filipino-inspired breakfasts like this, you’ve got to try my Maja Blanca Pancake next.
Jump to:
What Are Ube Pancakes
Ube pancakes are fluffy breakfast pancakes flavored with ube. The naturally purple Filipino yam that tastes a little like vanilla, a little like coconut, and a whole lot like dessert-for-breakfast energy.
Think classic pancakes… but purple, richer, and lightly earthy in the best way.
People often use:
- Ube halaya (ube jam)
- Ube extract or ube powder
- Or even ube pancake mix (like the Trader Joe’s version)
But homemade pancakes always win in flavor and texture.
Why You’ll Love This Ube Pancake Recipe
- Ready in 30 minutes
- Only one bowl (two if you whip the egg whites — optional but worth it)
- Naturally stunning purple color
- Kid-approved and Hawaii-inspired
- Cozy ube flavor without being too sweet
- Way better than boxed ube pancake mix
Ingredients You Need
Here’s what you will need:
Dry Ingredients
- All-Purpose Flour: The base for fluffy pancakes.
- White Sugar: To add just the right amount of sweetness.
- Baking Powder: Helps the pancakes rise and become fluffy.
- Salt: Enhances flavor.
Wet Ingredients
- Egg: Adds richness and helps bind the ingredients.
- Ube Halaya (or Ube Jam): You can use store-bought or my homemade ube halaya recipe.
- Milk: Use whole milk, 2%, coconut milk, or any milk of your choice.
- Ube Extract: For that extra purple color and ube flavor.
Ube Ganache
- Heavy Whipping Cream: For a smooth, velvety texture.
- White Chocolate Chips: Adds sweetness and creaminess to the ganache.
- Ube Extract: Enhances the flavor and color of the ganache.
Swaps & Add-Ins
- Milk: Swap for almond or oat milk to make it dairy-free.
- Ube Halaya: Substitute with ube powder mixed with water if you can’t find ube halaya.
- White Chocolate: Use dark or milk chocolate for a different flavor twist.
- Add-ins: Add fresh fruits like bananas or blueberries into the pancake batter for extra flavor.
- Toppings: Add whipped cream, nuts, or shredded coconut for texture and variety.
How to Make Ube Pancakes (Step-by-Step)
- In a large mixing bowl, whisk together the all-purpose flour, white sugar, baking powder, and salt until evenly combined.
- In a small, dry, and clean mixing bowl, separate the egg white and yolk, leaving the egg white in the bowl.
- In another bowl or measuring cup, mix the egg yolk with all the other wet ingredients. Add more ube extract if you want a deeper purple color.
- Gradually combine the dry and wet ingredients, mixing until just blended.
- Using a hand mixer or wire whisk, beat the egg white until it becomes fluffy.
- Gently fold the beaten egg white into the batter using a spatula, being careful not to overmix.
- Heat a griddle or non-stick pan over medium heat and lightly grease it with cooking spray or a small amount of oil. Pour ½ cup of batter onto the hot griddle for each pancake. Use an ice cream scoop to easily pour the batter.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Repeat until all the batter is used, adjusting the heat as needed to prevent burning.
This recipe yields 5 pancakes, each approximately 6 inches in diameter.
How to Make Ube Ganache
- In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Make sure it doesn't come to a boil.
- Place the white chocolate chips in a heatproof bowl.
- Pour the hot heavy whipping cream over the white chocolate chips. Let it sit for about 1-2 minutes to allow the chocolate to soften.
- Gently whisk the mixture until the white chocolate is completely melted and the ganache is smooth and well combined.
- Add the ube extract to the ganache and continue to whisk until the extract is fully incorporated.
- Let the ganache cool slightly before using it. It will thicken as it cools. You can check out this tips in making the perfect chocolate ganache!
- Once the ganache reaches your desired consistency, you can use it to drizzle over the pancake.
Quick Tips
- Beating the egg using a hand mixer or whisk to form stiff peak is optional but it is a key to lighter and fluffy pancakes. Just be careful not to overbeat, as this can cause the egg whites to become dry and less effective at providing lift.
- For extra fluffy pancakes, let the batter rest for 10-15 minutes before cooking.
- Get creative with toppings! Explore other options like nuts, chocolate chips, or fruits
Meal Prep & Make-Ahead Tips
- Store cooked pancakes for up to 3 days in the fridge.
- Freeze individually with parchment between layers.
- Reheat in toaster, air fryer, or pan.
- Ganache rewarms beautifully in 10–15 seconds.
Variations & Serving Ideas
- Coconut Ube Pancakes: Swap regular milk with coconut milk for a tropical twist.
- Chocolate Chip Ube Pancakes: Add chocolate chips into the batter for an extra sweet surprise.
- Mini Ube Pancakes: Make smaller, bite-sized pancakes for a fun brunch or breakfast party.
- Vegan Ube Pancakes: Replace the egg with a flax egg and use plant-based milk for a vegan-friendly version.
Serve with:
- Whipped cream
- Toasted coconut
- Strawberries or bananas
- Crispy bacon or sausage
- Maple syrup
- Ube Ice Cream
- Extra ube halaya
- Toasted nuts like Candied Walnuts
Recipe FAQs
Ube batter can brown or dull if the heat is too high. Medium heat keeps the purple bright. A small bump of ube extract also helps the color stay vibrant after flipping.
Yes. Use ube halaya plus a tablespoon of purple sweet potato powder for color. The flavor will be milder but still distinctly “ube.”
Use both ube halaya and ube extract. The halaya adds moisture and authentic yam flavor, while the extract boosts aroma and color.
You can. Add ½ cup ube halaya and 1–2 teaspoons ube extract to the mix, then adjust with 2–4 tablespoons extra milk.
Overmixing the batter or skipping the resting time can make ube batter heavy. If you want extra lift, whip the egg white separately and fold it in.
More Breakfast Ideas To Try
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Easy Ube Pancake with Ube Ganache
Equipment
- 1 mixing bowls
- 1 griddle or non-stick pan
Ingredients
Pancake
- 1 cup All purpose Flour
- 2 tablespoon white sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 whole egg white and yolk separated
- 2 tablespoon Ube Halaya/ Ube Jam
- 1 cup milk (whole milk, 2%, coconut milk)
- 2 tablespoon oil
- 1 teaspoon ube extract
Ube Ganache
- ½ cup heavy cream
- 1 cup white chocolate chips
- ¼ teaspoon ube extract
Instructions
Pancake
- In a large mixing bowl, whisk together the all-purpose flour, white sugar, baking powder, and salt until evenly combined.
- In a small, dry, and clean mixing bowl, separate the egg white and yolk, leaving the egg white in the bowl.
- In another bowl or measuring cup, mix the egg yolk with all the other wet ingredients. Add more ube extract if you want a deeper purple color.
- Gradually combine the dry and wet ingredients, mixing until just blended.
- Using a hand mixer or wire whisk, beat the egg white until it becomes fluffy.
- Gently fold the beaten egg white into the batter using a spatula, being careful not to overmix.
- Heat a griddle or non-stick pan over medium heat and lightly grease it with cooking spray or a small amount of oil. Pour ½ cup of batter onto the hot griddle for each pancake. Use an ice cream scoop to easily pour the batter.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Repeat until all the batter is used, adjusting the heat as needed to prevent burning.
Ube Ganache
- In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer. Make sure it doesn’t come to a boil.
- Place the white chocolate chips in a heatproof bowl.
- Pour the hot heavy whipping cream over the white chocolate chips. Let it sit for about 1-2 minutes to allow the chocolate to soften.
- Gently whisk the mixture until the white chocolate is completely melted and the ganache is smooth and well combined.
- Add the ube extract to the ganache and continue to whisk until the extract is fully incorporated.
- Let the ganache cool slightly before using it. It will thicken as it cools.
- Once the ganache reaches your desired consistency, you can use it to drizzle over the pancake.
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Notes
- Make sure your baking powder is active. This essential in making your pancake rise. To make sure your baking powder is still kickin', just pour ¼ cup of boiling water over ½ teaspoon of it. If it bubbles up, you're good to go! But if it's not showing any fizz, it might be time to grab a fresh batch.
- Use lukewarm milk.
- You can adjust the ube extract. Brands differs in colors. Sometimes, you have to add more to achieve the color you desire. Just add it slowly.
- The ganache might seem watery at first! Wait until it cools down a bit.
- This recipe yields 5 pancakes, each approximately 6 inches in diameter.
Thank you for your feedback 😊