How should I store leftover pancakes?

Place leftovers in an airtight container and refrigerate for up to 3 days.

Can I prepare the batter in advance?

Yes, you can prepare the batter the night before and refrigerate it; just stir before using.

What can I use as a substitute for ube?

Purple sweet potatoes can be used if ube is unavailable, although the flavor will differ slightly.

How do I reheat the pancakes for best results?

Reheat pancakes in a dry skillet over low heat for 1-2 minutes on each side, or in the microwave.

Is there a non-dairy option for the coconut syrup?

You can substitute the milk with almond or soy milk for a non-dairy version.

Delicate Filipino Ube Pancakes with Coconut Syrup

Name: Delicate Filipino Ube Pancakes with Coconut Syrup
Prep time: 11 min
Cook time: 45 min
Total time: 56 min
Yield: 4
Cuisine: Breakfast
Ingredients: Ube (purple yam) puree; All-purpose flour; Sugar; Baking powder; Baking soda; Salt; Coconut milk; Egg; Melted butter or coconut oil; Vanilla extract; Coconut milk; Brown sugar; Cornstarch slurry; Vanilla extract

A vibrant twist on the classic breakfast staple

Delight in the vibrant and unique flavor of these soft, fluffy pancakes featuring the beloved Filipino ingredient—ube, served with a luscious coconut syrup.

45 min
4
Easy

Ingredients

For the Ube Pancakes

Ube (purple yam) puree

1 cup

All-purpose flour

1 cup

Sugar

2 tablespoons

Baking powder

1 teaspoon

Baking soda

1/2 teaspoon

Salt

1/4 teaspoon

Coconut milk

1 cup

Egg

1 large

Melted butter or coconut oil

2 tablespoons

Vanilla extract

1 teaspoon

For the Coconut Syrup

Coconut milk

1 cup

Brown sugar

1/2 cup

Cornstarch slurry

1 teaspoon cornstarch dissolved in 2 teaspoons water

Vanilla extract

1 teaspoon

Nutrition

These are estimates, not dietary advice.

Per serving (estimated)

Calories: 580 kcal
Protein: 7.3 g
Carbs: 68.9 g
Fat: 31.7 g
Fiber: 3 g

Full recipe (estimated)

Calories: 2319 kcal
Protein: 29 g
Carbs: 275.4 g
Fat: 126.7 g
Fiber: 11.9 g

By ingredient

Ingredient	Calories	Protein	Carbs	Fat	Fiber
Ube (purple yam) puree1 cup	140 kcal	2 g	30 g	0.5 g	4.5 g
All-purpose flour1 cup	455 kcal	13 g	95 g	1.2 g	3.4 g
Sugar2 tablespoons	100 kcal	0 g	25 g	0 g	0 g
Baking powder1 teaspoon	2 kcal	0 g	1 g	0 g	0 g
Baking soda1/2 teaspoon	0 kcal	0 g	0 g	0 g	0 g
Salt1/4 teaspoon	0 kcal	0 g	0 g	0 g	0 g
Coconut milk1 cup	445 kcal	4 g	6 g	48 g	2 g
Egg1 large	72 kcal	6 g	0.4 g	5 g	0 g
Melted butter or coconut oil2 tablespoons	210 kcal	0 g	0 g	24 g	0 g
Vanilla extract1 teaspoon	12 kcal	0 g	1 g	0 g	0 g
Coconut milk1 cup	445 kcal	4 g	6 g	48 g	2 g
Brown sugar1/2 cup	418 kcal	0 g	108 g	0 g	0 g
Cornstarch slurry1 teaspoon cornstarch dissolved in 2 teaspoons water	8 kcal	0 g	2 g	0 g	0 g
Vanilla extract1 teaspoon	12 kcal	0 g	1 g	0 g	0 g

Preparation

Preparing the Ube Pancake Batter

Mix wet ingredients

In a large bowl, whisk together the ube puree, coconut milk, egg, melted butter, and vanilla extract until smooth.

Combine dry ingredients

In another bowl, combine the flour, sugar, baking powder, baking soda, and salt.

Form the batter

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.

Strain the batter if you notice any lumps for smoother pancakes.

Preparing the Coconut Syrup

Combine coconut milk and sugar

In a small saucepan, combine the coconut milk and brown sugar over medium heat.

Bring to a gentle boil

Bring the mixture to a gentle boil, stirring occasionally.

Add cornstarch slurry and vanilla

Mix the cornstarch slurry and add it to the saucepan, stirring constantly until the syrup thickens. Remove from heat and stir in vanilla extract.

Do not let the coconut syrup boil vigorously to prevent separation.

Cooking Process

Making Pancakes

Heat a non-stick pan over medium heat, and pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.

Making Syrup

Stir the coconut syrup frequently to avoid scorching and ensure even thickening.

Plating & Serving