(a.k.a. Weekend Brunch That Feels Fancy but Is Secretly Super Easy)
Craving Something Colorful, Sweet, and Totally Instagram-Worthy?
Say hello to ube pancakes—aka purple fluffy stacks of joy. If you’ve never tried ube before, just know it’s a vibrant purple yam from the Philippines that tastes like vanilla met a nutty marshmallow and had a delicious baby. And yes, it’s as magical as it sounds.
These pancakes are soft, slightly sweet, and best of all? SUPER easy. Add a swirl of creamy, dreamy sweet cream on top and you’re basically living your best brunch life—without paying $22 at a hip café.
Let’s ube, baby. 💜🥞
Why These Pancakes Are Awesome
- They’re purple. Like, c’mon. That alone is a vibe.
- Ridiculously easy. You’re mixing, pouring, flipping. That’s it.
- Sweet cream topping = chef’s kiss. It’s creamy, light, and balances the pancakes perfectly.
- You can use ube halaya or extract. No need to hunt down obscure ingredients.
- They make you look like you tried harder than you did. And we love that.
Perfect for lazy Sundays, birthday breakfasts, or “I just want pancakes that taste like happiness” kind of mornings.
Ingredients You’ll Need
For the Ube Pancakes:
- 1 cup all-purpose flour
- 1 tbsp sugar – or more if you like it sweet
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk – dairy or plant-based, you choose
- 1 egg
- 2 tbsp melted butter or oil
- 2–3 tbsp ube halaya (ube jam) OR 1–2 tsp ube extract
- Optional: purple food coloring if you want that extra pop
For the Sweet Cream Topping:
- 1/2 cup heavy cream
- 1 tbsp sweetened condensed milk – or sub honey/maple syrup
- 1/2 tsp vanilla extract
Step-by-Step Instructions
1. Make the batter.
In a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix milk, egg, butter/oil, and ube (either halaya or extract). Combine wet and dry ingredients. Don’t overmix—lumpy batter = fluffy pancakes.
2. Let the batter rest.
Optional, but 5–10 minutes of chill time makes the pancakes even better. This is your coffee-sipping break.
3. Cook the pancakes.
Heat a non-stick pan or griddle over medium heat. Lightly grease it, then pour in 1/4 cup of batter for each pancake. Cook until bubbles form, flip, and cook another 1–2 minutes. Admire the purple beauty.
4. Make the sweet cream.
Whip the heavy cream until soft peaks form. Gently fold in the condensed milk and vanilla. Taste. Try not to eat it all before the pancakes are ready.
5. Stack & serve.
Stack up those ube pancakes, spoon on the sweet cream, and maybe drizzle a little syrup or sprinkle with coconut flakes if you’re feeling extra.
Common Mistakes to Avoid
- Using too much ube extract. A little goes a long way—it’s strong and can taste a bit too floral if overdone.
- Overmixing the batter. No one wants rubbery purple pancakes. Stir just until combined.
- Not greasing the pan. These pancakes are clingy without a little oil or butter love.
- Skipping the cream topping. I mean… you can, but then what’s the point?
Alternatives & Substitutions
- No ube halaya? Just use ube extract—it’s way easier to find online or at Asian markets.
- Vegan version? Use plant-based milk, skip the egg (sub with 1/4 cup applesauce or mashed banana), and use coconut whipped cream instead of dairy cream.
- Want extra fluff? Add 1/2 tsp baking soda and use buttermilk.
- No sweetened condensed milk? Sub with maple syrup or powdered sugar in your whipped cream.
FAQ (Frequently Asked Questions)
Can I use boxed pancake mix?
Yep! Just stir in ube extract or halaya and carry on like the kitchen genius you are.
Is ube the same as taro?
Nope! Both are purple, but they’re totally different in flavor. Ube = sweet and vanilla-y. Taro = nuttier and more earthy.
Where do I find ube extract?
Asian grocery stores or online. Look for the McCormick brand (yes, really) or any Filipino-style ube extract.
Can I make these ahead?
Sure! Store cooked pancakes in the fridge for 2–3 days, or freeze and reheat. Whip the cream fresh, though—it doesn’t love sitting around.
Do I need food coloring?
Nope! But if your ube halaya or extract isn’t vibrant enough, a drop or two of purple food coloring makes it pop.
Final Thoughts
These Easy Ube Pancakes with Sweet Cream are everything brunch should be—fun, flavorful, low-effort, and low-key impressive. Whether you’re treating guests, your boo, or just yourself (as you should), this is one of those recipes that looks fancy but is totally doable on a sleepy morning.
So grab your whisk, go purple, and enjoy your stack of joy. 💜🥞
Brunch is served, and it’s fabulous.
Need a coconut syrup drizzle recipe to go with this? I got you—just ask!