Breakfasts will never be the same. These fluffy ube pancakes are flavored with ube to give it that deep purple color and rich, floral taste.

As a Filipino, I always try to find ways to “Filipino-fy” all my favorite meals. This recipe takes classic pancakes and elevates it up a notch using ube, the Filipino purple yam, for the batter and sauce!

Recipe Rundown

Ingredients

For the pancakes, you’ll either need ready-made pancake mix or make it homemade using flour, sugar, baking powder, milk, egg, ube extract, and butter. For the ube sauce, you’ll need coconut milk, condensed milk, ube extract, and salt!

instructions

To begin, first make your ube sauce by combining all the ingredients together in a sauce pot. Let this simmer until thickened, then let cool. For the pancakes, combine all the ingredients together and whisk until just combined. Scoop about 1/3 of the batter into your pan or griddle and cook on both sides until ready! Finally, serve with the ube sauce and top with toasted coconut flakes.

Quick Tips

Avoid overtaxing your batter or your pancakes will come out rubbery (some clumps are okay!). Also be sure to prepare your ube sauce ahead of time to give it time to cool down and thicken properly.

Where to buy ube extract?

You can purchase ube extract in most Asian or Filipino groceries, and sometimes in standard Western markets (check the baking/seasoning aisle!)

Table of Contents

Instructions for Ube Pancakes

Combine the coconut milk, condensed milk, ube extract, and salt together in a small sauce pot. Bring to a boil, then lower the heat to medium and let simmer for 7-10 minutes, or until thickened slightly. Set aside to cool and thicken while you prepare the pancakes.

Prepare the pancakes by first whisking the milk, egg, ube extract, and butter together until smooth. Sift in the flour, sugar, and baking powder, then gently whisk to combine (small lumps are okay, just avoid over mixing!)

To cook the pancakes, heat a lightly buttered griddle or pan over medium-high heat. Measure approximately 1/3 cup of the pancake batter, and pour into the pan. Cook for about 2-3 minutes on each side, or until the edges of the pancake are dry and bubbles have formed all over the surface. Flip the pancake and cook for an additional 2-3 minutes, or until cooked all the way through. Repeat with the remaining batter.

Serve with a generous drizzle (or scoop) of the ube sauce and top with the toasted coconut flakes. Enjoy!

Filipino Ube Pancakes with Ube Sauce and toasted coconut flakes

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Flour, sugar, baking powder, milk, egg, butter: These are the basic ingredients needed to make any good pancake.

Substitutions: A quick hack: just use readymade pancake mix from the store for convenience!

Ube Extract: This is what will give our pancakes and sauce that deep, purple color and ube taste.

Coconut milk, Condensed milk: These will form the foundation of our ube sauce. Coconut pairs perfectly with ube and the condensed milk adds a milky sweetness.

Substitutions: Coconut milk can be replaced with heavy cream. Condensed milk can be substituted with any sweetener of your choice such as granulated or brown sugar, honey, maple, agave, etc.

Toasted Coconut Flakes: This adds a textural, crunchy element to the pancakes.

Substitutions: Feel free to use other crunchy items such as nuts or granola!

Cooking Tips

Don’t over mix the pancake batter: Some clumps are 100% okay in pancake batter as they actually keep the cake tender! Avoid over mixing the batter is it can activate the gluten, resulting in rubbery and dense pancakes.

Make the ube sauce ahead of time: For best results, be sure to prep the ube sauce prior to making your pancakes. This gives the sauce ample time to thicken (it will get thicker as it cools) and come to room temperature, so you’re not drowning your pancakes in runny sauce.

Taste your ube sauce before serving: Before serving, be sure to taste the ube sauce! You can always adjust with more condensed milk (if you like it sweeter), a pinch of salt (for more balance), or additional coconut milk (if you’d like it runnier).

Top with coconut flakes, or whatever you prefer: While not essential, the toppings give the pancakes visual appeal and a tasty crunch! Coconut flakes work perfectly here, but you can also use granola, nuts, or even crushed cereal.

FAQs (Frequently Asked Questions)

How do I store leftovers?

Leftover ube pancakes and the ube sauce can keep for up to 5 days refrigerated in a resealable container.

To reheat the pancakes, you can microwave or gently heat in a pan until fully warmed-through.

What to do with leftover ube sauce?

You can use the sauce as spreads for toasts or other breads, fillings for pastries, or drizzling over sweets!

Can I make this in advance?

Yes, the sauce can be made in advance before anything else. The pancake batter (uncooked) can also keep in the refrigerator for up to 3 days before you’re ready to cook.

Where do I buy ube extract?

You can purchase this in most Asian or Filipino groceries, and sometimes in standard Western markets (check the baking/seasoning aisle!)