Purple Pancake

Why You’ll Love This Recipe

These Purple Pancakes aren’t just pretty — they’re a wholesome and unique take on classic pancakes. The natural purple hue from ube or purple sweet potatoes makes them eye-catching, while their mildly nutty, vanilla-like flavor pairs beautifully with maple syrup, fruit, or whipped cream. They’re easy to make, kid-friendly, and a great way to introduce something new to your breakfast routine.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Sugar
• Eggs
• Milk or coconut milk
• Melted butter or oil
• Mashed ube (purple yam) or purple sweet potato purée
• Vanilla extract

Directions

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In another bowl, mix the eggs, milk, melted butter, vanilla extract, and mashed ube until smooth.
3. Combine the wet and dry ingredients, stirring gently until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
6. Serve warm with your favorite toppings such as fresh fruit, maple syrup, or whipped cream.

Servings and timing

This recipe makes about 8 pancakes, serving 3 to 4 people.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

• Ube extract boost: Add a teaspoon of ube extract for a more vibrant purple hue and deeper flavor.
• Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend.
• Dairy-free version: Use coconut milk and coconut oil instead of dairy milk and butter.
• Toppings twist: Try topping with ube halaya, shredded coconut, or a drizzle of condensed milk for a dessert-style treat.
• Protein upgrade: Mix a scoop of vanilla protein powder into the batter for a post-workout meal.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or microwave for 15–30 seconds. For longer storage, freeze pancakes with parchment paper between each one in a sealed bag for up to 2 months. Reheat from frozen in a toaster or on a skillet over low heat until warm.

FAQs

What gives Purple Pancakes their color?

The purple color comes naturally from ube (purple yam) or purple sweet potatoes.

Can I use ube extract instead of real ube?

Yes, you can use ube extract for flavor and color, though real ube gives a creamier texture.

Are Purple Pancakes healthy?

They can be, especially if made with whole ingredients and less sugar. Ube and purple sweet potatoes are rich in antioxidants.

Can I make the batter ahead of time?

Yes, you can refrigerate the batter for up to 24 hours. Stir before using.

What can I serve with Purple Pancakes?

They pair well with fresh berries, honey, syrup, whipped cream, or coconut flakes.

Can I make these pancakes vegan?

Yes. Replace the eggs with flax eggs and use plant-based milk and butter substitutes.

Why are my pancakes not fluffy?

Overmixing the batter or using old baking powder can cause flat pancakes. Mix just until combined.

Can I use regular sweet potatoes instead of purple ones?

Yes, but you’ll lose the signature purple color. The flavor will still be delicious.

How can I make the color brighter?

Add a bit of ube extract or a touch of purple food coloring for more intensity.

Can I bake the batter instead of frying?

Yes, you can bake the batter in a muffin tin at 350°F (175°C) for about 15 minutes for pancake muffins.

Conclusion

Purple Pancakes are a delightful and colorful breakfast that brings a playful twist to a classic dish. With their naturally vibrant hue and soft, fluffy texture, they’re perfect for any morning when you want something a little special. Whether served simply with syrup or dressed up with tropical toppings, these pancakes are sure to impress everyone at the table.

Purple Pancake

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Purple Pancakes are a colorful and fluffy twist on the traditional breakfast favorite, made with ube or purple sweet potatoes for a naturally vibrant hue and mildly nutty sweetness.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes (serves 3–4)
• Category: Breakfast
• Method: Pan-fried
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp sugar
• 2 large eggs
• 1 cup milk or coconut milk
• 2 tbsp melted butter or oil
• 1 cup mashed ube (purple yam) or purple sweet potato purée
• 1 tsp vanilla extract

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Instructions

1. In a large bowl, whisk together flour, baking powder, salt, and sugar.
2. In another bowl, combine eggs, milk, melted butter, vanilla extract, and mashed ube until smooth.
3. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
5. Pour 1/4 cup of batter for each pancake and cook until bubbles form on top, then flip and cook until golden brown.
6. Serve warm with maple syrup, fresh fruit, or whipped cream.

Notes

• Do not overmix the batter to keep pancakes fluffy.
• Add a teaspoon of ube extract for a stronger flavor and color.
• Make it gluten-free by using a gluten-free flour blend.
• Use coconut milk and oil for a dairy-free option.
• Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

• Serving Size: 2 pancakes
• Calories: 210
• Sugar: 8g
• Sodium: 180mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 55mg