Purple Ube Pancakes Recipe (+ Video)

stack of purple ube pancakes on a plate topped with coconut whipped cream and toasted shredded coconut

Servings: 4

Prep Time: 10

Cook Time: 10

These ube pancakes are soft, fluffy, and packed with that nutty and sweet vanilla-like flavor that makes ube so irresistible.

5 from 1 vote

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Ingredients

½ cup ube jam, ube halaya
1 ¼ cups unsweetened canned coconut milk, shaken
2 large eggs
2 tablespoons coconut oil or butter, melted and cooled
2 teaspoons ube extract, flavoring
1 teaspoon vanilla extract
1 ½ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt

Instructions

Make the batter

In a large bowl, add the ube halaya (ube jam) and canned coconut milk, then use a wire whisk to combine until they're well mixed. Then, add the eggs, the cooled and melted coconut oil (or butter), ube extract, and vanilla extract. Whisk to combine all the liquid ingredients.
In a smaller bowl, combine the flour, baking powder, and salt. Then, add the dry ingredients to the bowl of wet ingredients and mix from the outside of the bowl in, until there’s no visible flour left. It’s important to mix the liquid ingredients well before adding the dry ingredients to prevent overmixing, which leads to chewy pancakes.
Let the batter sit on the counter for 5 minutes to rest. This helps the first pancake turn out as good as the last.

Cook the pancakes

Heat a non-stick pan or griddle over medium heat. Once hot, grease it with oil or butter. Immediately pour ¼ cup of batter per pancake and use the back of the scoop to shape it into a circle. The batter is thick, so it doesn’t spread on its own.
Cook the first side for 2 minutes. When the edges begin to look defined and bubbles form, flip them over and cook the other side for 2 more minutes. Remove the pancakes from the pan onto a plate or in a 200F oven to keep them warm while you cook the rest.

Serve & storage

Toppings that pair well with ube pancakes include toasted coconut, whipped cream or whipped coconut cream, and syrup.
Refrigerate cooled pancakes in an airtight container or zip bag for up to 3 days or freeze them for up to 3 months. Reheat them in the microwave, in 30-second increments, or toast them.

Notes

Using ube powder: omit the ube halaya (the jam) and 1 of the eggs from the recipe. Add 2 tablespoons (dehydrated) ube powder to the dry ingredients bowl. The ube powder will give the batter color, but not enough of the classic ube flavor. Keep the extract if you can.

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