Ube Pancakes Recipe
Brunch Series
THE OHANA COOKBOOK | SPRING 2026
Part one | The Violet Jamp
Ube Halaya
Ube halaya is a sweet, jam-like spread made from purple yam — the secret behind the violet swirl in every bite. Tucked into a stack of fluffy, golden pancakes, it turns a slow Saturday into a small celebration.
Sweet, nutty, and just a little nostalgic, this is family-style cooking at its most cheerful. Make a big batch, pour the syrup, and pass the plate around the table.
Prep
15 mins.
cook
1:15 hr.
yields
3 cups
makes ~ 3 cups (48 tbsp)
Ingredients
1 (12-oz) can evaporated milk
½ cup brown sugar packed
2.2 lbs fresh ube or purple yam or 2× 454-g frozen grated ube
1 (10-oz) can sweetened condensed milk
¼ cup unsalted butter softened & cubed
½ tsp salt
Slow & steady
Method
01
BOIL THE UBE
Cut the ube into chunks so they fit your pot. Cover with water, bring to a boil, and cook until a fork slides through with little resistance — about 30 minutes.
02
PEEL & MASH
Fish the yams out and let them cool ~10 minutes. While still warm, peel and mash with a fork or potato masher until smooth. (Skip if using thawed frozen grated ube.)
03
COMBINE & DISSOLVE
In a large non-stick skillet or wok over medium heat, stir together the evaporated milk and brown sugar until the sugar dissolves. Add the mashed ube, condensed milk, and salt.
04
STIR, STIR, STIR
Stir constantly over medium heat — never higher, or it’ll burn. The halaya will thicken considerably over the next 20 minutes. Slow and steady wins.
05
BUTTER & FINISH
Around the 20-minute mark, add the butter a cube at a time and keep stirring until melted in. The jam is done when it holds its shape as you draw a spoon down the middle — about 30 minutes total. Cool in a heat-proof container.
Part TWO | Putting It All Together
The Pancake Stack
With your jar of ube halaya cooled and ready, the rest is fast — a basic pancake batter, a non-stick pan, and a generous spoonful of violet jam tucked into the center of each cake.
The ube becomes a hidden swirl inside, peeking out when you cut into the stack. Use any pancake mix you love.
Prep
5 mins.
cook
15 mins.
serves
4
pancakes
10
Ingredients
FOR THE PANCAKES
2 cups pancake mix any brand you love
1¼ cups milk or water per package directions
1 large egg
2 tbsp melted butter plus more for the pan
1 tsp vanilla extract
pinch fine sea salt
FOR THE SWIRL
½ cup ube halaya from above
2 tbsp milk or coconut milk to loosen
TO FINISH
salted butter, maple syrup, toasted coconut flakes
Five steps
Method
01
PREP TWO BOWLS
Make the pancake batter in one bowl using your favorite mix (follow the package — milk, egg, melted butter, vanilla, a pinch of salt). In a second bowl, loosen ½ cup ube halaya with 2 tbsp milk so it scoops easily.
02
HEAT THE PAN
Warm a non-stick pan or griddle over medium-low heat and lightly grease with butter. Test with a drop of batter — it should sizzle gently, not aggressively.
03
POUR & SETTLE
Pour about ¼ cup of pancake batter onto the pan and let the bottom settle — edges firm up and a few bubbles rise to the surface.
04
SWIRL THE UBE
Spoon a generous scoop of halaya onto the center of the pancake, then add a little more batter on top to tuck it in. The ube becomes a hidden violet swirl inside.
05
FLIP & FINISH
When the underside is set and golden, flip carefully and cook another 1–2 minutes until the second side is golden. Stack, top with butter and syrup, and serve warm.
Notes from the kitchen:
- Keep heat medium-low — ube browns faster than plain batter, so a gentler pan keeps the color vivid.
- If your ube halaya is thick, warm it for 10 seconds in the microwave before swirling.
- Don’t overmix the pancake batter — a few lumps make for fluffier pancakes.
- Hold finished pancakes on a sheet pan in a 200°F oven while you cook the rest.
Top it like you mean it
Salted Butter
Maple Syrup
Toasted Coconut
Fresh Mango
Whipped Cream
Condensed Milk
Crushed pili nuts
Berries
For a halo-halo moment: condensed milk, toasted coconut, and a scoop of ube ice cream on the side.
