Vegan Ube Pancakes with Maple Syrup and Whipped Cream Recipe

If you’ve never experienced the dreamy purple hue and subtly sweet flavor of ube in your breakfast, you’re in for a treat with my Vegan Ube Pancakes with Maple Syrup and Whipped Cream Recipe. Trust me, these pancakes aren’t just beautiful—they’re fluffy, flavorful, and topped with luscious maple syrup and vegan whipped cream that will absolutely elevate your brunch game. Whether you’re preparing a cozy weekend breakfast or impressing friends with something unique, this recipe will win hearts and taste buds alike.

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Ingredients You’ll Need

The magic behind these Vegan Ube Pancakes with Maple Syrup and Whipped Cream Recipe is in the balance of traditional pancake ingredients with that luscious ube halaya, which lends sweetness, moisture, and that signature purple color. I always recommend using unsweetened plant-based milk and pure ube halaya for the best taste and vibrant color.

• All-purpose flour (or whole wheat pastry flour): Choose all-purpose for lightness or pastry flour for a slightly nuttier, tender crumb.
• Baking powder: This is your secret weapon for fluffy pancakes that rise just right.
• Salt: Balances the sweetness and enhances flavor.
• Ube halaya (purple yam puree): The star of the show—make sure it’s fresh or good quality canned for that rich flavor.
• Unsweetened plant-based milk: Almond, soy, or oat milk all work wonderfully here.
• Canola oil (or melted refined coconut oil or applesauce): Adds moisture without overpowering, and applesauce keeps it oil-free if you prefer.
• Maple syrup: A natural sweetener that complements the earthiness of the ube.
• Ube extract: Enhances the purple color and intensifies ube flavor without overpowering.
• Vanilla extract: Adds warmth and rounds out the flavors nicely.
• Vegan butter or oil for frying: For a golden crisp exterior and easy flipping.
• Vegan whipped cream: The perfect topping for luscious creaminess.
• Powdered sugar: Optional, for a light dusting and subtle extra sweetness.
• Additional ube halaya: To dollop on top for extra indulgence.
• Maple syrup: Of course, the classic drizzle that ties everything together.

Variations

I love how flexible this Vegan Ube Pancakes with Maple Syrup and Whipped Cream Recipe is—you can totally make it your own. I’ve tried adding mix-ins and switching up the toppings depending on the occasion and who I’m serving it to. You’ll discover your favorite twist in no time!

• Add-ins: Sometimes I toss in some vegan chocolate chips or shredded coconut for extra texture and sweetness, and my family never complains!
• Berries or fruit: Fresh strawberries or sliced bananas on top add a fresh counterpoint to the rich ube flavor.
• Gluten-free option: Substitute all-purpose flour with your favorite gluten-free flour blend; just keep an eye on the batter consistency.
• Flavor tweakers: A pinch of cinnamon or nutmeg can take the flavor to cozy, comforting new heights.

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

Step 1: Whisk Your Dry Ingredients

Start by grabbing a large bowl and whisk together the flour, baking powder, and salt. I like wiping the bowl dry before whisking to keep the mixture loose and airy—it sets the stage for those fluffy pancakes you want. Get these well combined so you don’t have any surprises like clumped baking powder later on.

Step 2: Blend the Purple Goodness

In another bowl, whisk the ube halaya together with your chosen plant-based milk, oil (or applesauce), maple syrup, ube extract, and vanilla extract until silky smooth. When I first tried this, I used a fork, but switching to a whisk made it so much easier to get a lump-free batter that poured easily.

Step 3: Combine Wet and Dry Carefully

Pour the wet mixture into your dry mix and whisk just until it’s combined. Don’t go overboard here—overmixing is the number one culprit for tough pancakes. It’s totally okay if the batter looks a bit lumpy; that means you’re on the right track.

Step 4: Heat and Grease Your Pan

Heat up a nonstick or cast iron skillet over medium heat for about 2 minutes. Once it’s warm, add a little vegan butter or oil, swirling to coat the surface. This is where I learned that medium heat is crucial: too low and pancakes get dense, too high and they burn before cooking through. Patience pays off!

Step 5: Cook to Fluffy Perfection

Ladle about ¼ cup of batter per pancake onto the skillet, spacing them evenly. You’ll notice bubbles start to form on the surface and edges will look set in around 2-3 minutes—that’s your sign to flip. Cook the other side for about 2 minutes until you get a lovely golden brown. Repeat with the rest of the batter, adding more oil as needed.

Step 6: Serve Warm and Beautiful

Stack those beauties on a plate and top with vegan whipped cream, powdered sugar, a generous drizzle of maple syrup, and maybe an extra spoonful of ube halaya if you’re feeling decadent. I promise, this is where the “wow” factor really kicks in, and you’ll want to snap a pic before diving in!

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

Garnishes

I’m all about the classics here—maple syrup and vegan whipped cream are essential. But I also love adding a light dusting of powdered sugar and a generous dollop of extra ube halaya. It amps up the flavors and makes each bite richer. Fresh fruit like sliced mango or berries also pairs beautifully and adds a juicy contrast.

Side Dishes

I usually serve these pancakes with a side of crispy vegan bacon or some sautéed mushrooms for a savory counterbalance. If you prefer to keep it fully sweet, a bowl of tropical fruit salad really completes the meal nicely.

Creative Ways to Present

For birthdays or special brunches, I arrange the pancakes in a spiral and pipe vegan whipped cream in fun swirls, topping with edible flowers or a sprinkle of toasted coconut flakes. It turns a simple stack into a showstopper that’ll have everyone asking for the recipe.

Make Ahead and Storage

Storing Leftovers

Leftover pancakes can be stacked with parchment paper between them in an airtight container and stored in the fridge for up to 3 days. I learned the hard way that stacking without paper makes them stick together—and nobody wants that pancake disaster.

Freezing

Cools completely, then freeze pancakes individually on a baking sheet before transferring to a freezer-safe bag. They keep wonderfully for up to 2 months. When I first tried freezing them, reheating was tricky until I started toasting them straight from the freezer.

Reheating

My favorite trick for reheating is popping frozen or refrigerated pancakes in the toaster or toaster oven—it crisps the edges and warms through evenly. You can also heat gently in a skillet over low heat, but avoid the microwave if you want to keep that lovely texture intact.

FAQs

Final Thoughts

There’s something truly special about waking up to a stack of vibrant vegan ube pancakes drizzled with maple syrup and topped with silky whipped cream. I love this recipe because it’s so easy to make but feels festive and indulgent—a perfect way to show love to yourself or others on those slow, cozy mornings. Give this Vegan Ube Pancakes with Maple Syrup and Whipped Cream Recipe a try; I promise it will become a favorite in your kitchen as it has in mine!

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