Purple Paradise Pancakes were an idea that sparked during a family brunch. I’d been experimenting with new ingredients, hoping to create something both vibrant and delicious, and I wanted these pancakes to have a unique, unforgettable color. I tried using blueberries, which turned the pancakes a rich purple color, making them feel like a treat straight out of a fairy tale. Purple Paradise Pancakes became an instant hit with the kids, who were enchanted by the beautiful color. Even the adults loved them, so I knew I had to make these a part of my regular brunch recipes.
Creating the Perfect Flavor
I wanted to make sure Purple Paradise Pancakes tasted just as good as they looked. The flavor needed a balance of fruity sweetness with a slight tang, so I added mashed blueberries and a touch of lemon zest to the batter. The combination gave the pancakes a subtle but fresh taste that paired wonderfully with the warm, fluffy texture. To enhance the experience, I’d drizzle a bit of honey on top or add a scoop of vanilla yogurt for creaminess. Every bite tasted like a burst of summer.
A Fun and Easy Process
Making Purple Paradise Pancakes is surprisingly easy. I mix the dry ingredients, including flour, baking powder, and a pinch of salt, and then gently fold in the blueberry puree and lemon zest. It’s always fun to watch the batter turn a beautiful purple as I stir. Once the pancakes hit the griddle, they cook up quickly, filling the kitchen with a lovely aroma. In just a few minutes, I have a stack of warm, purple pancakes ready to serve.
What I love most about Purple Paradise Pancakes is that they’re perfect for any occasion. They’re colorful and festive enough for a birthday brunch or a special weekend breakfast, yet simple enough to make on any lazy morning. I’ve even served them with a sprinkle of edible flowers on top for a fancy touch. Purple Paradise Pancakes have truly become a family favorite and a go-to recipe that I’m always happy to share with friends.
Table of Contents
Chef’s Notes- Purple Paradise Pancakes
- To keep pancakes fluffy, avoid overmixing the batter. Stir just until ingredients are combined, allowing some lumps to remain. Overmixing leads to a tougher texture.
- Use medium heat to cook pancakes. High heat can burn the outside while leaving the center uncooked. If needed, adjust the heat slightly to ensure even browning.
- Allow the ube coconut sauce to cool slightly after cooking. It will thicken as it cools, making it perfect for drizzling. For an even thicker sauce, simmer it a bit longer or add a teaspoon of cornstarch dissolved in water.
- Make these pancakes dairy-free by substituting butter with coconut oil and using coconut condensed milk in the sauce. This also adds an extra coconut flavor, complementing the tropical taste.
- For added flavor and visual appeal, garnish with fresh berries, a sprinkle of toasted coconut flakes, or a handful of chopped nuts. Adding these extras can elevate the dish for special occasions.
Purple Paradise Pancakes
4
pancakes15
minutes15
minutes450
kcal5
minutes35
minutesGet ready to elevate your breakfast game with these Fluffy Purple Pancakes drizzled with a luscious Creamy Ube Coconut Sauce! Bursting with the vibrant flavor of ube, these pancakes are not only visually stunning but also delightfully moist and sweet. Perfect for a weekend brunch or a special treat, this recipe combines simple, wholesome ingredients to create a decadent yet healthy morning indulgence. Whether you’re a seasoned home cook or just starting out, these pancakes are sure to impress your family and friends. Dive into the rich, tropical flavors and enjoy a truly unforgettable pancake experience!
Ingredients
1 1/2 cups all-purpose pancake flour blend including necessary ingredients as per package
1 1/2 tsp ube flavoring
1/3 cup ube puree or jam
Butter as required for cooking
1 cup coconut cream
1 cup sweetened condensed milk
1 tsp ube flavoring
- Alternative Ingredients:
Pancake mix: Use a gluten-free pancake mix to make the recipe gluten-free.
Ube extract: Substitute with a combination of purple food coloring and vanilla extract if ube extract is unavailable.
Ube halaya: Replace with mashed sweet potato for a similar texture and sweetness.
Butter: Use coconut oil instead of butter for a dairy-free option.
Condensed milk: Opt for coconut condensed milk to make the sauce vegan-friendly.
Directions
- Prepare the Pancake Batter: Begin by combining the necessary wet ingredients as indicated on your preferred pancake mix package in a large mixing bowl. In a separate bowl, thoroughly blend the ube flavoring and ube puree until smooth. Gradually incorporate the dry pancake mix into the wet mixture, stirring gently until just combined. Avoid overmixing to ensure your pancakes remain light and airy, allowing some lumps to stay for the best texture. *(Approx. 5 minutes)*
- Cook the Pancakes: Heat a nonstick pan or griddle over medium heat and lightly coat with butter to prevent sticking. Pour approximately 1/4 to 1/3 cup of batter onto the heated surface for each pancake. Cook until bubbles form on the surface, then carefully flip and cook the other side until golden brown, about 2 minutes per side. Repeat until all batter is used, adding more butter as needed. *(Approx. 10 minutes)*
- Prepare the Ube Coconut Sauce: In a small saucepan, combine the coconut cream, sweetened condensed milk, and ube flavoring. Heat over low to medium heat, stirring continuously until the mixture is well blended and warmed through. Taste and adjust sweetness if necessary. Once heated, remove from heat and allow the sauce to cool slightly, which will thicken its consistency. *(Approx. 5 minutes)*
- Serve and Enjoy: Stack the freshly cooked pancakes on plates and generously drizzle with the creamy ube coconut sauce. Top with your favorite additions such as fresh berries, mint leaves, or toasted coconut flakes for added flavor and texture. Serve immediately and enjoy a delightful, colorful breakfast treat! *(Approx. 5 minutes)*
Equipment
- nonstick pan
- Mixing bowls
- measuring cups and spoons
Notes
- To achieve the fluffiest pancakes, avoid overmixing the batter—some lumps are perfectly fine. For added texture and flavor, consider folding in fresh blueberries or chocolate chips into the batter. Serve alongside fresh fruit, a dollop of whipped cream, or a sprinkle of powdered sugar for an extra touch of sweetness. If you prefer a dairy-free version, substitute the butter with coconut oil and use coconut condensed milk. Prepare extra sauce ahead of time as it stores well in the refrigerator for up to three days, making it convenient for meal prepping or quick breakfasts.
Nutrition Facts
- Calories: 450kcal
- Fat: 18g
- Saturated Fat: 12g
- Cholesterol: 35mg
- Sodium: 500mg
- Potassium: 250mg
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 25g
- Protein: 8g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 150mg
- Iron: 2mg
FAQ- Purple Paradise Pancakes
Can I make the pancakes gluten-free?
Yes! Simply substitute the all-purpose pancake mix with a gluten-free pancake mix. Follow the package directions for the best results.
What if I can’t find ube extract or ube puree?
You can substitute ube extract with a few drops of purple food coloring and a teaspoon of vanilla extract for a similar effect. If you don’t have ube puree, try using mashed purple sweet potato for a similar color and mild flavor.
How can I make the sauce vegan?
Use coconut condensed milk instead of regular condensed milk, and substitute the butter in the pancakes with coconut oil.
Can I prepare the sauce in advance?
Absolutely! The sauce can be made up to 3 days in advance and stored in the refrigerator. Just reheat gently on the stovetop or in the microwave, stirring to bring back its creamy consistency.
What can I do with leftover pancakes?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or skillet until warmed through. You can also freeze them for up to 1 month—just separate each pancake with parchment paper to prevent sticking.
