Ube Pancakes with Vegan Whipped Cream and Maple Syrup Recipe

If you’re looking for a brunch recipe that’s as fun to make as it is to eat, I’ve got just the thing. These Ube Pancakes with Vegan Whipped Cream and Maple Syrup Recipe are absolutely magical — the vibrant purple hue from real ube halaya alone makes your morning feel special, and the fluffy texture combined with a touch of sweetness has my family going crazy every time. Whether you’re new to ube or a longtime fan, you’re going to love how these pancakes flip like a dream and taste way better than your average stack. Stick with me, and I’ll walk you through everything!

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Ingredients You’ll Need

I love how these ingredients come together to balance the unique ube flavor with a tender pancake texture. Plus, keeping things plant-based means anyone can enjoy this stack. When shopping for ube halaya, check the Asian aisle or specialty stores—you want a smooth, sweet purple yam puree for that authentic vibe.

• All-purpose flour (or whole wheat pastry flour): Gives structure but you can swap for whole wheat pastry flour for a nuttier flavor and extra fiber.
• Baking powder: This is your fluff factor—make sure it’s fresh so your pancakes rise beautifully.
• Salt: Just a pinch to balance the sweetness and enhance flavors.
• Ube halaya (purple yam puree): The star player—adds vibrant color and authentic ube taste.
• Unsweetened plant-based milk: Almond, oat, or soy milk all work great here as a dairy-free option.
• Canola oil (or melted refined coconut oil/applesauce): Keeps pancakes moist; I’ve even used applesauce to cut the oil and it still turned out lovely!
• Maple syrup: For a subtle sweetness that pairs perfectly with ube’s natural earthiness.
• Ube extract: Just a bit amps up that ube flavor if you want it extra vibrant.
• Vanilla extract: Rounds out the flavor with a warm aroma.
• Vegan butter or oil for frying: To prevent sticking and get those golden edges.
• Vegan whipped cream: The crowning touch for that luscious creaminess.
• Powdered sugar: A light dusting adds a pretty finishing touch.
• Additional ube halaya: Optional, but all-around delicious smeared on or dolloped over the top.
• Maple syrup: Drizzle generously—you can never have too much!

Variations

I’ve had so much fun tweaking this recipe depending on the season or who’s coming over. You can totally make this your own with just a few simple swaps or additions. It’s always exciting to see what you’ll love most!

• Adding Coconut Flakes: I sprinkled unsweetened coconut flakes into the batter once, and it gave a lovely tropical twist that complemented the ube flavors beautifully.
• Using Different Plant Milks: Oat milk adds extra creaminess, while almond milk keeps the pancakes lighter—I switch depending on what I have around.
• Gluten-Free Version: I’ve experimented with a gluten-free all-purpose blend; just note that the texture gets a bit more delicate but still tastes amazing.
• Extra Ube Sweetness: If you’re a total ube fanatic like me, add a little extra ube halaya on top or swirl some into the batter for a purple marble effect.

How to Make Ube Pancakes with Vegan Whipped Cream and Maple Syrup Recipe

Step 1: Whisk Together Your Dry Ingredients

Start by grabbing a large bowl and whisking your flour, baking powder, and salt. I find that breaking up any clumps here is key because no one wants lumps in their pancakes. This little step sets you up for a smooth batter later—trust me on this one.

Step 2: Mix the Wet Ingredients Until Silky

In another bowl, combine the ube halaya, your chosen plant-based milk, oil (or applesauce if you’re making it oil-free), maple syrup, ube extract, and vanilla extract. Whisk until it’s completely smooth and uniform in color. I like to taste this part—so tempting! This mixture is what makes your pancakes luscious and richly flavored.

Step 3: Gently Incorporate Wet and Dry Mixtures

Pour the wet ingredients into the dry and whisk just until you don’t see any dry flour. It’s okay if there are small lumps—that prevents the batter from becoming tough. I’ve learned that overmixing is the surest way to get flat, rubbery pancakes, so keep it light!

Step 4: Heat Your Skillet and Start Cooking

Preheat a nonstick or cast iron skillet over medium heat and add vegan butter or oil. After about 2 minutes, the surface should be hot but not smoking. Ladle roughly ¼ cup of batter per pancake, leaving space between them. You’ll know it’s time to flip when bubbles appear on the surface and the edges look set—usually 2 to 3 minutes. Flip carefully and cook another 2 minutes until golden and cooked through.

Step 5: Keep Warm and Serve Beautifully

Set your cooked pancakes on a plate and keep warm while you finish the rest. This way, each bite is perfectly hot when you serve. Then top with vegan whipped cream, powdered sugar for that delicate snowfall effect, some extra ube halaya if you’re feeling fancy, and a generous drizzle of pure maple syrup. I absolutely love this part—it’s the moment everything comes together.

How to Serve Ube Pancakes with Vegan Whipped Cream and Maple Syrup Recipe

Garnishes

I’m all about making breakfast feel like a celebration, so I usually top my ube pancakes with a generous dollop of vegan whipped cream and a light dusting of powdered sugar. Sometimes I add a swirl of extra ube halaya right on top or sprinkle toasted coconut flakes for texture. A drizzle of pure maple syrup finishes them off perfectly, adding a warm sweetness that complements the earthy ube flavor.

Side Dishes

To round out the meal, I love pairing these pancakes with fresh fruit like sliced mango or berries—it adds a juicy, tangy contrast that really wakes up the palate. A side of crispy tempeh bacon or vegan sausage makes it extra special when I’m serving brunch guests. For a lighter bite, a simple green salad with citrus dressing ties everything together.

Creative Ways to Present

For birthdays or special occasions, I’ve stacked these pancakes high like a tower, alternating layers with more ube halaya and vegan whipped cream for a stunning purple ombré effect. You can even pipe the whipped cream decoratively around the edges and sprinkle edible flowers or shredded coconut on top for that wow factor. It instantly makes breakfast feel like a party!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might not happen!), I store pancakes in an airtight container in the fridge for up to 2 days. I find placing a clean paper towel between layers keeps them from sticking together, which can be a lifesaver when reheating.

Freezing

I like to freeze leftover pancakes individually on a baking sheet, then transfer them to a freezer-safe bag once firm. They keep well for about a month and thaw super quickly for a fast breakfast fix.

Reheating

To reheat, a quick pop in the toaster or toaster oven works best to keep that crispy edge, but warming them gently in a skillet is also great if you want soft and warm all over. Avoid microwaving too long or they get gummy.

FAQs

Final Thoughts

I absolutely love how these Ube Pancakes with Vegan Whipped Cream and Maple Syrup Recipe brighten up any morning—whether it’s a lazy weekend brunch or a weekday treat. The colors, flavors, and ease just hit all the right notes for me. If you’re craving something a little different but totally comforting, give this recipe a whirl. I promise it’s worth every delicious bite, and you might just find it becoming a new favorite in your breakfast rotation!

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