Ube Waffles Recipe

Preheat and prep

Preheat waffle iron according to manufacturer's instructions. Lightly grease with butter or nonstick spray.

In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt until evenly combined.

In a separate bowl, combine the wet ingredients: ube purée, whole milk, buttermilk, eggs, melted butter, vanilla extract, and ube extract or a few drops of purple food coloring if using. Whisk until smooth and uniform in color.

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined; small lumps are fine. Do not overmix to keep waffles tender.

Let the batter rest for 5–10 minutes at room temperature. This allows the leavening to activate and the batter to hydrate for better texture.

If the batter thickens too much during the rest, loosen with 1–2 tablespoons of milk at a time until it reaches a pourable but thick consistency.

Cook waffles according to your waffle iron: pour appropriate amount of batter (about 1/2 to 3/4 cup depending on iron) onto the preheated plate, close and cook until crisp and cooked through — typically 4–6 minutes — or until steam subsides and exterior is slightly crisp. Remove and keep warm on a rack in a low oven (200°F / 95°C) while you cook remaining waffles.

Combine calamansi juice, sugar, and water in a small saucepan over medium heat. Stir to dissolve the sugar.

Bring mixture to a simmer and cook gently for 6–8 minutes, stirring occasionally, until slightly thickened and reduced by about 20%. Avoid boiling vigorously to preserve bright citrus flavor.

Remove from heat. If using, stir in calamansi zest and butter until butter is melted and incorporated for added shine. Taste and adjust sweetness — if too tart, add up to 1 tablespoon more sugar and stir to dissolve.

Allow syrup to cool slightly; it will thicken a bit more as it cools. Keep warm or at room temperature for serving.

Prepare fruit: wash and slice seasonal fruit into bite-sized pieces or thin slices so they lay nicely on waffles.

Toast coconut flakes (if using): in a dry skillet over medium heat, toast coconut flakes, stirring frequently, until golden and fragrant, about 2–3 minutes. Remove from heat to stop browning.

To serve: place a warm ube waffle on each plate, top with a generous handful of seasonal fruit, drizzle calamansi syrup over the fruit and waffle (about 2–3 tablespoons per waffle or to taste).

Garnish with toasted coconut flakes, a dusting of powdered sugar, and a couple mint leaves. Serve immediately.