Ube Pancakes
These ube pancakes are fluffy, vibrant, and unapologetically purple—stackable breakfast glory made with real ube halaya. They come together fast with pantry basics, and they flip like a dream for a brunch that actually delivers on its hype.
Servings: 12 Pancakes
Calories: 129kcal
Cost: $7
Equipment
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour or whole wheat pastry flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup ube halaya purple yam puree
- 1 ½ cup unsweetened plant-based milk
- 2 tablespoons canola oil melted refined coconut oil, or applesauce
- 2 tablespoons maple syrup
- ¼ teaspoon ube extract
- 1 teaspoon vanilla extract
For Frying and Suggested Accompaniments for Serving:
- Vegan butter or oil for frying
- Vegan whipped cream
- Powdered Sugar
- Additional ube halaya
- Maple syrup
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk together the ube halaya, plant-based milk, oil (or applesauce if you are avoiding oil), maple syrup, ube extract, and vanilla extract until smooth.
- Add the wet mixture to the dry ingredients and whisk just until the batter is evenly mixed and no visible dry flour remains. Avoid overmixing, as it will negatively affect the way the pancakes cook.
- Set a nonstick or cast iron skillet or griddle over medium heat. After 2 minutes when the oil or vegan butter is hot, ladle ¼ cup (60 mL) of batter per pancake into the skillet, spacing them evenly.
- Cook over medium heat for 2 to 3 minutes, or until bubbles form on the surface and the edges appear set. Flip and cook for 2 minutes on the second side, or until both sides are golden and the center is cooked through.
- Transfer to a plate and keep warm. Repeat with the remaining batter, adding more oil or vegan butter as needed.
- Serve hot with maple syrup, vegan whipped cream, powdered sugar, or additional ube halaya.
Notes
🥣 Whisk Me Baby One More Time:
Mix until the flour just vanishes—no more, no less. Overmixing builds gluten and turns your pancakes into chewy purple coasters.
🔥 Griddle Me This, Batman:
Preheat your skillet until a flick of water dances, but don’t let it smoke. Medium heat is the golden zone for even browning and cooked-through middles.
🧈 Grease, Lightning:
Give your pan a quick swipe of vegan butter or oil between batches. Even a nonstick skillet needs backup to keep things crisp, not scorched.
⏳ Let It Rest:
Resting the batter for 5–10 minutes lets the flour fully hydrate and bubbles develop. That means fluffier, more tender cakes.
📏 Scoop! There It Is:
Use a ¼-cup measuring scoop for even pancakes. Uniform sizes cook evenly and prevent sibling breakfast battles over who got the monster pancake.
Nutrition
Calories: 129kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 199mg | Potassium: 276mg | Fiber: 2g | Sugar: 2g | Vitamin A: 99IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 1mg