These vegan ube pancakes are soft, fluffy and full of ube flavor. Because they are flavored with ube extract, they are super easy to make as they don’t use actual ube. Their bright purple color will make your breakfast extra fun!
The first time I ate anything with ube (I believe it was an ube cake) was over 20 years ago. I instantly loved it. My husband’s family is from the Philippines where ube is very popular and they introduced me to all different ube products.
But now I’ve been on a quest to make vegan recipes with ube flavor. I miss all the ube treats I used to eat since I haven’t found any vegan ube desserts out there to buy. Luckily, using ube extract has been making these recipes easy and yummy.
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If you love making pancakes for breakfast or breakfast for dinner, try my vegan matcha pancakes and my vegan sheet pan pancakes, which are super quick and easy to make.
Why You’ll Love This Recipe
- Vibrant color: These bright purple pancakes look super fun!
- Ube flavor: I absolutely love the flavor of ube. It tastes sort of like vanilla and it’s absolutely delicious!
- Fluffy texture: These pancakes are super fluffy and soft!
Ingredient Notes
- Ube extract: My favorite brand to use is Butterfly and I order it from Amazon.
- Non-dairy milk: I use unsweetened soy milk but you can use your favorite dairy-free milk.
- Optional oil or spray: Cook these vegan ube pancakes the same way you make regular pancakes. I like using oil spray but depending on your pan you might not need it. Or you might need to use a little oil - it’s up to you.
Please see the recipe card below for the full list of ingredients and amounts needed.
What Is Ube?
Ube is a type of purple yam from the Philippines. It has a vibrant purple color which makes baked goods beautiful! It tastes similar to vanilla to me but others think it has a nutty flavor. It’s not the same as taro, which it's often confused with.
Looking for more ways to enjoy ube flavor? Try my vegan ube cake, vegan ube coconut cupcakes and vegan ube sugar cookies.
How To Make Vegan Ube Pancakes
Step 1: Mix the apple cider vinegar into the non-dairy milk and set aside. This will create a vegan buttermilk.
Step 2: In a large bowl, mix together the flour, sugar, baking powder and salt with a whisk.
Step 3: Mix in the milk/vinegar mixture and the ube extract. Do not overmix but make sure there aren't any big lumps of flour. Let the pancake batter sit for about 3 minutes while you heat up the pan over medium-high heat.
Step 4: Spray a large pan with non-stick oil spray or optionally you can heat a little vegetable oil. Pour the pancake batter into the hot pan. I use about ¼ cup of batter for each pancake.
Step 5: When little bubbles form on top of the pancakes, flip them over.
Place on a plate when fully cooked as you continue to make the rest of the pancakes.
Expert Tips
- Ube extract also contains dye so be careful when you are using it as it can stain. My favorite brand is Butterfly which I order from Amazon.
- Ube extract sticks to measuring spoons. If you can't get most of it out, you might want to add a little more extract to get all that ube flavor.
- Don't keep your pan too hot or the pancakes will brown instead of staying that bright purple color.
What To Serve With Vegan Ube Pancakes
Serve these pancakes with maple syrup or your favorite fruit spread. We love fresh fruit on top as well. If you want to make these into more of a treat, top with vegan whipped cream!
Recipe and Storage FAQs
You can store the pancakes in the fridge for up to 4 days. I usually keep them in a sealed glass container or a ziploc bag.
The key is letting the batter sit for 3 minutes before making the pancakes. The apple cider vinegar reacts with the baking powder and the result is fluffy pancakes.
Yes, you can definitely freeze them. Put them in an airtight container or a freezer bag. They can be reheated in a pan, microwave, or even a toaster.
More Vegan Breakfast Recipes
If you tried this Vegan Ube Pancakes Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Vegan Ube Pancakes
Equipment
- Large non-stick skillet
- Large mixing bowl
Ingredients
- 2 cups non-dairy milk I use unsweetened soy milk.
- 2 tablespoon apple cider vinegar
- 2 cups all purpose flour
- ¼ sugar
- 2 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoon ube extract or more
- oil spray or oil optional
Instructions
- Mix the apple cider vinegar into the non-dairy milk and set aside. This will create a vegan buttermilk.
- In a large bowl, mix together the flour, sugar, baking powder and salt with a whisk.
- Mix in the milk/vinegar mixture and the ube extract. Do not overmix but make sure there aren't any big lumps of flour. Let the pancake batter sit for about 3 minutes while you heat up the pan over medium-high heat.
- Spray pan with non-stick oil spray or optionally you can heat a little vegetable oil. Pour batter into hot pan. When little bubbles form on top of the pancakes, flip them over. Place on a plate when fully cooked as you continue to make the rest of the pancakes.
- Serve with maple syrup and fresh fruit!
Notes
- Ube extract also contains dye so be careful when you are using it. My favorite brand is Butterfly which I find on Amazon.
- Ube extract sticks to measuring spoons. If you can't get most of it out, you might want to add a little more.
- Don't keep your pan too hot or the pancakes will brown instead of staying purple.
- Store leftover pancakes in and airtight container in the fridge for up to 4 days.
Jen says
My kids love these as a dessert with some coconut whipped cream!