Homemade ube pancake made from scratch–a simple and satisfying treat for your ube cravings! Serve with sweet coconut sauce or drizzle with condensed milk.Tip: For the best flavor, I recommend using homemade ube halaya or buying directly from Filipino restaurants known for their housemade ube halaya.
Combine all wet ingredients in a large bowl. Whisk until well blended.
3 tbsp white sugar, 2 large eggs, 2 tbsp vegetable oil, 1 3/4 cups milk, 3/4 cup ube halaya, 2 tsp ube extract
Sift the dry ingredients directly into the wet mixture using a colander. Whisk until just combined; try not to over-mix the batter. Let the batter rest for 5 to 10 minutes to allow the flour to absorb the liquid.
Lightly spray a hot skillet or griddle with cooking spray or lightly brush with melted butter. Next, use a 1/4 cup measuring cup to spoon batter onto the skillet or griddle.
Flip the pancake when you see the edges turn dry and small bubbles form on the top surface, usually around 2 minutes. Once flipped, continue cooking for an additional 1 to 2 minutes or until the pancake is lightly browned and cooked in the middle.
Take the pancakes off the pan. You can keep them warm in a low oven.
Cook the remaining batter, adding more butter to the pan every 2 to 3 pancakes. Adjust as needed.
Serve with your choice of topping or syrup–coconut sauce, condensed milk, maple syrup, or honey. Enjoy!