Gather your ingredients. Shown here are the ube halaya, coconut milk, and ube extract that I used.

Combine the dry ingredients in a large bowl and whisk to mix well.

In a separate bowl, combine the ube halaya and half of the coconut milk. Blend well with a whisk or handheld mixer.

Add the vanilla and ube extracts, eggs, melted butter, and remaining coconut milk. Whisk well.

Add the wet ingredients to the dry, then fold the batter gently just mixed. No dry streaks should remain, but do not overmix!

Preheat a skillet and grease well with oil or butter. The batter is a little thick and fluffy, so you may have to shape it into circles. Fry until bubbles forming on the top slow down their formation. Flip once and cook on the other side for much more briefly than the first side.

Transfer the pancakes to a rack to cool. The texture of the pancakes should be nice and fluffy!

You can serve with syrup, more ube halaya, butter, or fruit. To be honest, I like them plain! Store leftovers in the fridge, and reheat in the oven or microwave.