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Filipino Ube Pancakes with Purple Yam

These Filipino Ube Pancakes use a basic pancake batter recipe, but with the addition of sweet ube (purple yam). While some recipes use ube halaya (jam) to mix into the batter, I added ube powder and purple yam flavoring to the thick mixture. Once cooked, the ube pancakes have a faint, floral aroma and provide a sweet flavor to this delightful brunch or breakfast entree. The basic, regular-flavored pancake recipe was inspired by The Kitchn.com. Makes about 8 to 10 regular-sized pancakes.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Breakfast, Brunch
Cuisine: American, Asian, Filipino
Keyword: Filipino Ube Pancakes
Servings: 4 people
Calories: 243kcal
Author: Elizabeth Ann Quirino


  • Non-stick skillet; 8 inches in diameter


  • cups all-purpose flour
  • ½ cup ube powder
  • ¼ cup warm water
  • 2 Tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 ¼ cups milk
  • 2 whole eggs beaten
  • 2 teaspoons McCormick Ube Flavor Extract
  • cooking spray for cooking pancakes

For serving:

  • unsalted butter
  • maple syrup
  • assorted berries
  • whipped cream


To prepare the ube batter:

  • In a large bowl, combine and whisk together the flour, sugar, baking powder and salt. Set aside.
    Separately, in a medium-sized bowl, mix the ube powder with the warm water. The ube powder will be slightly wet, but not diluted.
    Add the ube powder to the dried ingredients in the large bowl. Pour the milk. Blend well.
  • Beat the eggs for 1 to 2 minutes. Pour the eggs and the ube flavoring into the rest of the batter. Blend ingredients well till pancake batter is thick, but smooth.

To cook the Ube Pancakes:

  • Spritz the cooking spray into a medium-sized non-stick skillet.
    Over medium heat, pour 1/3 cup of the ube batter into the center of the skillet.
    Tilt the pan around to spread the thick batter, creating a round-shaped pancake.
    Cook each side for 4 to 5 minutes. Make sure the pancake looks nearly solid before flipping it over.

To serve:

  • Serve the pancakes warm with butter and maple syrup on the side.
    If desired, serve with assorted berries and whipped cream.

Cook's comments:

  • I used Giron Ube Powder, which is dehydrated ube. The product is made in the Philippines but is sold in Asian markets or online sources.
    If you don't have cooking spray for cooking the pancakes, brush some vegetable oil throughout the skillet. Add 1 to 2 teaspoons, enough to moisten the skillet; do not drown it with an excessive amount of oil.
    You can freeze the ube batter in a tightly sealed plastic container. It keeps for 2 to 3 weeks.
    You can also cook the Ube Pancakes ahead, keep them in freezer containers and freeze them for 2 to 3 weeks. To prepare them for serving, thaw and then reheat in the microwave.


Serving: 1g | Calories: 243kcal | Carbohydrates: 46g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 327mg | Potassium: 353mg | Fiber: 1g | Sugar: 10g | Vitamin A: 124IU | Calcium: 180mg | Iron: 2mg