Ube Pancakes

Easy Ube Pancakes Purple Fluffy Breakfast is my go to move when I want something cozy, fun, and honestly a little extra without doing anything complicated. You know those mornings when you are tired of the same cereal or plain toast, but you also do not want a big kitchen project. This is exactly that sweet spot. The batter comes together fast, the color makes everyone smile, and the pancakes turn out soft and fluffy even if you are not a pancake pro. If you have ever wanted a breakfast that feels like a treat but still fits a normal weekday, you are in the right place.

Why you’ll love ube pancakes

First, the color. That naturally purple vibe makes breakfast feel special, even if you are just eating at the counter in yesterday’s sweatpants. Second, the texture is what I crave in pancakes, **fluffy**, tender, and not heavy.

They also play well with other breakfast foods. If you are planning a bigger spread, I love pairing these with something savory like easy crispy feta eggs Mediterranean breakfast because salty and sweet together just works.

Here is why they keep ending up on my weekend rotation:

• Quick batter with simple ingredients you probably already have
• Unique flavor that feels bakery level without the hassle
• Freezer friendly for busy mornings
• Kid and guest approved because the purple color is pure joy

“I made these for my family brunch and everyone thought I bought them from a cafe. The purple color was so pretty, and they stayed fluffy even after sitting on a plate for a bit.”

What are ube pancakes?

Ube pancakes are regular fluffy pancakes that are flavored with ube, which is a purple yam commonly used in Filipino desserts. Most home recipes use **ube halaya** (ube jam) or ube extract to get that signature flavor and that bright purple color. The pancakes taste familiar like classic pancakes, but with a gentle sweet and vanilla like twist.

If you are wondering what to buy, here is the easy breakdown:

Ube extract gives you strong color and aroma with just a small amount. Ube halaya adds a thicker, creamier sweetness and a little body to the batter. You can use either, but using both gives the most “real ube” vibe.

Also, ube is not the same as taro. They can look similar in desserts sometimes, but ube has its own distinct aroma and that sweet, almost toasted vanilla kind of taste.

What does ube taste like?

To me, ube tastes like a mix of **vanilla**, a light nutty flavor, and a gentle sweet earthiness, in the best way. It is not loud like chocolate, and it is not sharp like citrus. It is more cozy and mellow, which is why it works so well in breakfast foods.

The flavor can change depending on what you use. Ube extract is more perfumey and bold. Ube halaya tastes richer and more like a dessert filling. If you are new to it, start small and add a little more next time once you know what you like.

And if you are the kind of person who loves fluffy textures, you might also be into a dessert like easy Japanese cotton cheesecake jiggly fluffy. Different vibe, but that soft cloud texture is in the same comfort zone.

How to make ube pancakes

This is the part where I tell you not to overthink it, because it is true. These cook like normal pancakes. The only difference is your batter turns a very fun shade of purple, and you get that ube aroma while they cook.

Ingredients you will need

• 1 1/4 cups all purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk (any kind is fine)
• 1 large egg
• 3 tablespoons melted butter or neutral oil
• 1 to 2 teaspoons ube extract (start with 1)
• 1/4 cup ube halaya (optional but very good)
• 1 teaspoon vanilla extract (optional but nice)

Directions in plain English

1) In a medium bowl, mix the flour, sugar, baking powder, and salt.

2) In another bowl, whisk the milk, egg, melted butter, ube extract, and vanilla. If you are using ube halaya, whisk it in too. It might look a little lumpy at first, that is okay.

3) Pour the wet into the dry and stir until you do not see dry flour. Do not beat it smooth. A few small lumps are totally fine and actually help keep the pancakes tender.

4) Heat a nonstick pan or griddle on medium or medium low. Lightly butter it.

5) Scoop batter (about 1/4 cup per pancake). Cook until you see bubbles on the surface and the edges look set, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes.

6) Serve right away with butter, syrup, or whatever makes you happy.

If you are meal prepping breakfasts, you can also build a whole plan around this. I do pancakes one day, and on other days I grab something like easy make ahead breakfast sandwiches freezer so I am not stuck cooking every morning.

Serving ideas that actually taste good

These are sweet, so I like toppings that lean creamy or lightly tangy.

• Butter and maple syrup for classic comfort
• Coconut whipped cream if you want a tropical vibe
• Fresh berries to brighten everything up
• Condensed milk drizzle for full dessert energy
• Toasted coconut flakes for crunch

If you are hosting and want more breakfast options on the table, these go great with a make ahead dish like easy Christmas morning breakfast casserole. Even if it is not a holiday, that casserole energy is perfect for feeding people.

One more thing, leftovers are amazing. Let them cool, stack with parchment paper between, and freeze. Reheat in a toaster or warm pan. They hold up surprisingly well.

And if your mornings are chaotic, I also love having something handheld ready to go, like this easy breakfast burrito lunch box make ahead. That is my backup plan for weeks when flipping pancakes feels like too much.

Expert tips for perfect pancakes

I have made enough pancakes to learn a few things the slightly annoying way, so here is the shortcut version.

Little moves that make a big difference

Do not overmix. If you stir until it is totally smooth, the pancakes can turn out chewy. Mix just until the flour disappears.

Rest the batter for 5 minutes. It gives the flour time to hydrate and helps the pancakes puff a bit more.

Use medium low heat if your pan runs hot. Purple batter can look “done” on the outside before it is cooked inside, so a slightly gentler heat helps.

Measure ube extract carefully. Too much can taste a little artificial. Start with 1 teaspoon, then adjust next time.

Flip once. Pancakes are not burgers. The more you flip, the flatter they get. Wait for bubbles and set edges, then flip and finish.

Keep them warm the right way. If you are cooking a big batch, place pancakes on a baking sheet in a warm oven (around 200 F) so they stay fluffy.

Common Questions

1) Can I make these without ube halaya?
Yes. Use ube extract for flavor and color. Ube halaya just makes them taste richer and a little more dessert like.

2) Why are my pancakes not fluffy?
Most of the time it is from overmixing or old baking powder. Also make sure your pan is not too hot, because the outside can set before they rise.

3) Can I use pancake mix instead of making batter from scratch?
You can. Prepare the mix as directed, then add ube extract and optionally a spoonful of ube halaya. Keep an eye on thickness and add a splash of milk if it gets too thick.

4) How do I store and reheat leftovers?
Fridge for 2 to 3 days in a sealed container, or freeze up to 2 months. Reheat in a toaster, air fryer, or warm pan for the best texture.

5) What if I want a stronger purple color?
Add a tiny bit more ube extract, but do it slowly. Color gets stronger fast, and you do not want the flavor to turn overpowering.

A sweet purple breakfast you will want again

If you try Easy Ube Pancakes Purple Fluffy Breakfast once, it is hard not to crave them again because they are simple, cheerful, and genuinely tasty. Keep it easy with ube extract, or level it up with ube halaya for that richer flavor. If you want to compare styles, I like checking other cooks too, like this Ube Pancakes Recipe (Filipino Purple Yam Pancake) and Ube Pancakes – The Unlikely Baker to see different spins and topping ideas. Make a batch, snap a photo because that purple is camera ready, and let breakfast feel a little more fun this week.