Infused with the earthy sweetness of ube and crowned with vibrant tropical toppings, these Vegan Ube Pancakes are a feast for the senses. Their vivid purple hue and fluffy texture are more than just eye-catching—they deliver a rich, nostalgic flavor that feels both exotic and comforting. Perfect for mornings when you want to bring a bit of sunshine to your plate, these pancakes are a stunning choice for both leisurely brunches and celebratory breakfasts.
Ingredient Breakdown
Every component in these pancakes is carefully chosen to create the ideal blend of flavor, texture, and color.
The star is the combination of ube extract and grated ube. Together, they lend an unmistakable vibrant purple hue, a gentle nutty sweetness, and a fragrant aroma that sets these pancakes apart from ordinary fare. The grated ube also adds flecks of texture that offer a delightful contrast in every bite.
Vegan sweetened condensed milk, made from coconut, transforms into a rich and creamy syrup when combined with ube extract. It’s luxuriously thick, naturally sweet, and provides the perfect finishing touch to the pancakes.
Non-dairy milk, such as soy milk, combined with vinegar, forms a quick and effective vegan buttermilk. This essential step ensures the pancakes achieve that desired fluffiness, with a light and tender crumb. The acidity reacts with the baking powder, helping the batter rise beautifully on the griddle.
The dry ingredients—flour, baking powder, sugar, and salt—are the structural backbone. They create the batter’s stability, allowing the air pockets formed during cooking to stay intact, ensuring the pancakes remain light yet satisfyingly substantial.
If frozen grated ube is unavailable, fresh ube can be steamed and grated, or even mashed purple sweet potatoes can stand in as a close alternative. For those without access to ube extract, a few drops of purple yam flavoring can mimic the essence while maintaining the signature color.
Step-by-Step Preparation Guide
Begin the preparation by crafting the ube syrup. In a small bowl, stir together the vegan sweetened condensed milk and ube extract until the mixture is silky and homogeneous. This syrup will be the crowning jewel when serving.
Next, focus on creating the vegan buttermilk. Simply combine the non-dairy milk and vinegar, allowing the mixture to sit undisturbed for several minutes. This slight curdling effect is crucial for achieving the pancakes’ signature airy texture.
In a large mixing bowl, whisk together the dry ingredients, ensuring an even distribution to prevent clumps. Meanwhile, incorporate the thawed grated ube, ube extract, and vegetable oil into the buttermilk, stirring until a vibrant purple mixture forms.
Pour the wet ingredients into the bowl of dry ingredients and fold gently. The key is to mix just until combined, embracing the small lumps that promise tender pancakes rather than tough ones.
Heat a lightly greased griddle or skillet over medium-high heat. Spoon roughly ⅓ cup of batter onto the hot surface for each pancake. Cook until bubbles appear and burst on the surface, and the edges begin to firm up—typically 1 to 2 minutes. Flip delicately with a thin spatula and cook for another 1 to 2 minutes, ensuring both sides are golden and cooked through. Stack the cooked pancakes on a warm plate or baking sheet, covering lightly to retain heat while finishing the rest of the batch.
Serve the pancakes warm, generously drizzled with the glossy ube syrup, and crowned with your favorite tropical fruits and crunchy toppings.
Recipe Tips
Achieving the best texture without overmixing:
Stir the batter only until no dry streaks remain. Lumps are a good sign—they prevent the gluten from overdeveloping, ensuring tender pancakes.
Tricks for evenly cooked, golden-brown pancakes:
Keep the griddle at medium-high heat and allow it to preheat fully. A drop of water should sizzle and dance on the surface when it’s ready.
How to properly defrost and handle grated ube:
Thaw the grated ube overnight in the refrigerator. Drain any excess liquid to prevent it from watering down the batter.
Making the ube syrup ultra-smooth and vibrant:
Mix the condensed milk and ube extract thoroughly to avoid streaks and ensure a uniform, luxurious consistency.
Storing and reheating leftovers while maintaining moisture:
Store cooled pancakes in an airtight container with parchment between layers. Reheat in a covered skillet over low heat or briefly in the microwave with a damp paper towel to retain softness.
What to Serve With This Recipe
These pancakes shine brightest when topped with an array of colorful fruits and textured toppings. Fresh mango slices, dragonfruit, bananas, macadamia nuts, and a sprinkle of shredded coconut bring not only flavor but also a tropical flair that complements the rich ube.
For sides, consider a crisp fruit salad or a serving of coconut yogurt sprinkled with granola to round out the meal. The contrast between the warm pancakes and the cool, creamy sides creates a refreshing balance.
Pair these pancakes with a bold cup of coffee, a creamy matcha latte, or a chilled tropical smoothie like pineapple or mango to complete the island-inspired experience.
Creative Variations
For those seeking a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The result is equally fluffy pancakes without sacrificing taste or texture.
Add extra layers of flavor by stirring a splash of vanilla extract into the batter or sprinkling the pancakes with toasted coconut flakes or a hint of citrus zest for brightness.
For a playful twist, consider making mini pancake stacks or threading smaller pancakes onto skewers for a fun, brunch-worthy presentation that’s both kid- and adult-friendly.
Frequently Asked Questions
Can I use fresh ube instead of frozen?
Yes, fresh ube can be steamed and grated for a fresher flavor and firmer texture, offering a beautiful authenticity to the pancakes.
What’s a good substitute if I can’t find ube extract?
Purple yam flavoring or even a combination of vanilla and food-grade purple coloring can approximate the flavor and visual appeal if ube extract is unavailable.
How do I keep my pancakes warm while cooking batches?
Place the cooked pancakes on a baking sheet in a low oven (around 200°F/95°C) lightly covered with foil until all are ready to serve.
Is it possible to prepare the batter in advance?
For the best texture, it’s recommended to mix the batter just before cooking. However, the dry and wet ingredients can be pre-measured and stored separately to save time.
With their stunning purple hue, soft crumb, and tropical flair, these Vegan Ube Pancakes are more than just breakfast—they’re an experience. Whether you’re seeking to brighten up a casual morning or impress guests at brunch, these pancakes deliver vibrant flavors and visual delight in every stack.
Ingredients
Ube Syrup
1 can vegan sweetened condensed milk (made from coconut)
1 tablespoon ube extract
Pancakes
300 grams non-dairy milk (soy milk recommended)
1 tablespoon white vinegar or fresh lemon juice (ensure it’s not from concentrate)
90 grams frozen grated ube, thawed (see notes for alternatives)
1 tablespoon ube extract
1 tablespoon vegetable oil or neutral oil of choice
225 grams all-purpose flour
2 teaspoons baking powder
80 grams granulated sugar
½ teaspoon salt
Optional Toppings
Ube halaya
Fresh mango slices
Dragonfruit
Banana slices
Macadamia nuts
Shredded coconut
Lilikoi (passion fruit) syrup
Instructions
Ube Syrup
In a small bowl, blend the vegan sweetened condensed milk with the ube extract until smooth and thoroughly mixed. Set aside; this will be your luscious topping for the pancakes.
Pancakes
Begin by preparing vegan buttermilk. In a small bowl, stir together the non-dairy milk and vinegar or lemon juice, allowing it to sit for several minutes until it curdles slightly.
In a separate large bowl, sift together the all-purpose flour, baking powder, granulated sugar, and salt to ensure even distribution.
To the buttermilk mixture, add the thawed grated ube, ube extract, and vegetable oil. Stir until the ingredients are well combined into a vibrant purple mixture.
Gradually pour the wet ingredients into the bowl of dry ingredients. Gently fold the batter just until incorporated; a few lumps are perfectly fine and preferable. Over-mixing can lead to dense pancakes.
Heat a lightly greased griddle or non-stick skillet over medium-high heat. Using a measuring cup, ladle about ⅓ cup of batter per pancake onto the hot surface. Cook the pancakes until bubbles form on the surface and start to pop, and the edges begin to set, which should take about 1 to 2 minutes.
Carefully flip each pancake with a thin spatula and cook for another 1 to 2 minutes until the other side is golden brown. Transfer the cooked pancakes to a warm plate or a baking sheet and repeat with the remaining batter.
Serve the pancakes warm, drizzled generously with the homemade ube syrup and crowned with your favorite toppings like ube halaya, fresh tropical fruits, nuts, or a sprinkle of shredded coconut.
Vegan Ube Pancakes Recipe
Ingredients
Ube Syrup
- 1 can vegan sweetened condensed milk made from coconut
- 1 tablespoon ube extract
Pancakes
- 300 grams non-dairy milk soy milk recommended
- 1 tablespoon white vinegar or fresh lemon juice ensure it’s not from concentrate
- 90 grams frozen grated ube thawed (see notes for alternatives)
- 1 tablespoon ube extract
- 1 tablespoon vegetable oil or neutral oil of choice
- 225 grams all-purpose flour
- 2 teaspoons baking powder
- 80 grams granulated sugar
- ½ teaspoon salt
Optional Toppings
- Ube halaya
- Fresh mango slices
- Dragonfruit
- Banana slices
- Macadamia nuts
- Shredded coconut
- Lilikoi passion fruit syrup
Instructions
Ube Syrup
- In a small bowl, blend the vegan sweetened condensed milk with the ube extract until smooth and thoroughly mixed. Set aside; this will be your luscious topping for the pancakes.
Pancakes
- Begin by preparing vegan buttermilk. In a small bowl, stir together the non-dairy milk and vinegar or lemon juice, allowing it to sit for several minutes until it curdles slightly.
- In a separate large bowl, sift together the all-purpose flour, baking powder, granulated sugar, and salt to ensure even distribution.
- To the buttermilk mixture, add the thawed grated ube, ube extract, and vegetable oil. Stir until the ingredients are well combined into a vibrant purple mixture.
- Gradually pour the wet ingredients into the bowl of dry ingredients. Gently fold the batter just until incorporated; a few lumps are perfectly fine and preferable. Over-mixing can lead to dense pancakes.
- Heat a lightly greased griddle or non-stick skillet over medium-high heat. Using a measuring cup, ladle about ⅓ cup of batter per pancake onto the hot surface. Cook the pancakes until bubbles form on the surface and start to pop, and the edges begin to set, which should take about 1 to 2 minutes.
- Carefully flip each pancake with a thin spatula and cook for another 1 to 2 minutes until the other side is golden brown. Transfer the cooked pancakes to a warm plate or a baking sheet and repeat with the remaining batter.
- Serve the pancakes warm, drizzled generously with the homemade ube syrup and crowned with your favorite toppings like ube halaya, fresh tropical fruits, nuts, or a sprinkle of shredded coconut.
