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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
best pancake recipe
- Total Time: 30 minutes
- Yield: 10 pancakes 1x
- Diet: General
Description
This recipe creates fluffy pancakes infused with vibrant ube (purple yam) and a unique vanilla flavor. Topped with a rich coconut cream glaze and a hint of lime zest, this visually stunning breakfast is perfect for special occasions.
Ingredients
- 250 g all-purpose flour
- 30 g granulated sugar
- 10 g baking powder
- 5 g baking soda
- 2.5 g fine sea salt
- 2 large eggs
- 300 ml milk (dairy or plant-based)
- 60 ml neutral vegetable oil, plus extra for cooking
- 5 ml alcohol-free vanilla extract
- 120 g ube puree (unsweetened or lightly sweetened)
- 100 g powdered sugar, sifted (for glaze)
- 120 ml full-fat coconut cream, chilled thick part (for glaze)
- Zest of 1 fresh lime, grated (for garnish)
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until fully combined. Sifting beforehand ensures even distribution of leavening agents.
- Mix Wet Ingredients and Ube: In a separate medium bowl, whisk the eggs, milk, vegetable oil, vanilla extract, and ube puree until smooth. Ensure the ube puree is fully incorporated into the mixture.
- Fold Batter Together: Pour the wet ube mixture into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are acceptable; avoid overmixing to prevent tough pancakes.
- Prepare Coconut Glaze: In a small bowl, whisk together the sifted powdered sugar and the thick part of the chilled coconut cream until smooth and pourable. Adjust consistency with small amounts of extra cream or sugar if necessary.
- Heat Griddle: Heat a large non-stick griddle or frying pan over medium heat. Lightly grease the surface with vegetable oil or cooking spray. Wait until the griddle is hot before adding the batter.
- Cook Pancakes: Pour 1/4 cup (60 ml) of batter for each pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges set. Flip and cook until golden brown and cooked through.
- Serve and Garnish: Stack the warm pancakes on a plate. Generously drizzle the coconut cream glaze over the stack and finish with a sprinkle of fresh lime zest. Serve immediately.
Notes
To achieve fluffy pancakes, avoid overmixing the batter and allow it to rest for 5-10 minutes before cooking. Ensure your leavening agents are fresh. When making the glaze, use only the thick cream scooped from a chilled can of full-fat coconut milk.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: Filipino
Nutrition
- Serving Size: 1 pancake
- Calories: 300 kcal
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg