Ube Pancakes
Fluffy purple pancakes made with ube extract, melted butter, and milk, served warm with a creamy coconut-ube sauce and crunchy toasted coconut flakes in 1 hour 10 minutes.
Equipment
- small sauce pan
- large bowl
- Whisk
- Pan
Ingredients
Coconut-Ube Sauce
- 1 cup coconut milk
- 1/2 cup sweetened condensed milk
- 1 1/2 teaspoons ube extract
- 1/4 teaspoon kosher salt
Ube Pancakes
- 1 1/4 cups whole milk
- 1 large egg
- 3 tablespoons melted unsalted butter plus more for frying
- 2 teaspoons ube extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
Topping
- Toasted coconut flakes can also use crushed cereal, nuts, or granola
Instructions
- Heat the coconut milk, condensed milk, ube extract, and salt in a small saucepan over medium-high heat until boiling, then reduce to medium and simmer for 7 to 10 minutes, stirring frequently before setting the pan aside to cool. Stop when a light layer of sauce clings to the back of a spoon, since cooling will thicken it further.
- Whisk the whole milk, egg, melted butter, and ube extract in a large bowl until evenly blended, then sift the flour, sugar, and baking powder over the bowl and fold them in with gentle whisk strokes. The purple batter should look combined but still have small lumps rather than a completely polished surface.
- Set a lightly buttered frying pan over medium-high heat and cook 1/3-cup portions of batter for about 2 to 3 minutes per side, repeating with the remaining batter. Look for popping bubbles and matte, set edges before turning, and check that each center cooks through.
- Spoon the cooled coconut-ube sauce over the warm pancakes and finish with coconut flakes, if desired. The sauce should drape over the stack in a creamy, pourable layer.
Notes
Sauce tip: Simmer the coconut-ube sauce only until a thin layer coats the back of a spoon because it thickens further as it cools. If it turns too stiff, stir in a small splash of coconut milk to restore a smooth pour.
Texture tip: Stop whisking as soon as wide streaks of dry flour disappear. Leaving small lumps in the batter keeps the cooked pancakes soft and tender rather than dense.
Doneness cue: Deep purple batter makes golden browning harder to see, so wait for bubbles to pop on top and the outer edges to turn matte before flipping.
Storage and reheating: Refrigerate leftover pancakes and sauce in separate covered containers, keeping crunchy toppings dry. Reheat pancakes briefly in the microwave or toaster, and warm the sauce separately while stirring.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.