Today, I’m excited to share with you the delightful world of ube pancakes. I first discovered these vibrant and delicious pancakes during my internship year in Washington, D.C., at a charming spot called Purple Patch. Their unique flavor and stunning purple hue instantly captivated me, and they’ve been a beloved staple in my kitchen ever since.
Ube pancakes quickly became our Sunday breakfast go-to treat, and it wasn’t long before my whole family started requesting them. Inspired by the flavors and memories from my time in D.C., I decided to create my own version of ube pancakes. After numerous trials and tweaks, I finally perfected a recipe that has become a hit with everyone who tries it.
So what exactly is ube? Ube, also known as purple yam, is a tuberous root vegetable native to the Philippines. It is renowned for its vibrant purple color and sweet, nutty flavor. Ube is commonly used in Filipino cuisine, especially in desserts and sweet treats. It is often found in dishes like ube halaya (a sweet jam), ube ice cream and various baked goods.
The distinctive color and taste of ube make it a popular ingredient for adding a unique twist to traditional recipes, such as pancakes, cakes, and pastries. Its eye-catching hue and delightful flavor have helped it gain popularity in many parts of the world, far beyond its origins in the Philippines.
Join me as I share my journey, the recipe, and tips on making these delectable ube pancakes that are sure to brighten your breakfast table.
Ingredients
- 2 cups of pancake mix (I use this one)
- 1 1/2 cups milk
- 1 tsp ube extract (I use this one)
- 1/4 cup of ube hayala (I use this one)
- 4 tbsp of butter
- Syrup to top pancake
- Powdered sugar (optional)
Instructions
- Prepare your batter by mixing the pancake mix with milk.
- Add in the ube extract and halaya. Mix until the clumps are gone.
- Grab a skillet pan, add 1 tablespoon of butter, and set to medium heat.
- Once the butter has melted, add in the batter (this depends on how large you want your pancake). I usually use 1/4 batter at a time.
- After roughly 2 1/2 minutes, and you see the bubbles formed on top of the pancake, flip your pancake and cook for about another 2 minutes.
- Continue previous steps until all batter is used.
- Remove from heat and top with some powdered sugar (optional) and syrup.
- Enjoy!
Note: This recipe makes 4 large pancakes or 8 small ones. This all depends on how big you want them to be. Also, I like topping these pancakes with fruit (strawberries, blueberries, etc) and honey, so feel free to get creative with it!
Did you try this recipe? Rate it below and leave a comment. I’d love to hear your feedback.
Hooked on Food 