These sweet Taro pancakes are soft, fluffy, and bursting with taro flavor. Not only are they delicious, but they also make an excellent presentation. They're perfect for a Mother's Day breakfast or a fancy Sunday brunch.
Can't get enough of Taro root? Try my Taro Crepe Cake next!
Taro desserts are slowly becoming my new favorite thing. They have an earthy and nutty flavor that tastes delicious in sweet preparations.
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🍠 Tips for infusing Taro flavor
There are two main ways to incorporate taro flavor into your recipes. You can use either fresh taro or taro powder/flavoring.
Taro powder gives it a more artificial flavor, similar to what you would get in bubble tea or pre-made taro desserts.
Fresh taro gives a more natural flavor but affects the food's texture. In the case of pancakes, they get a little dense. If you want fresh taro, I suggest adding it as a topping instead. You'll need to chop it up and steam it until it's fully cooked.
🧂 Ingredients
- Flour: Use all-purpose flour.
- Taro powder: Also known as bubble tea taro powder, available in most Asian grocery stores in the tea and coffee section.
- Eggs: Acts as a binding agent and provides structure to the pancakes.
- Milk: Any percentage of milk works fine.
- Vanilla extract: Pure vanilla extract for the best flavor.
- Butter: You can substitute it with equal parts of neutral-flavored oil like canola or vegetable.
- Salt: Enhances all the flavors.
- Baking powder: Provides leavening, making the pancakes light and airy.
- Sugar: Use white granulated sugar.
🔪 Instructions
STEP 1: Combine flour, taro powder, baking powder, baking soda, salt, and sugar in a medium bowl and whisk until homogenous.
STEP 2: In a large bowl, beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed. Slowly drizzle in the melted butter while whisking.
STEP 3: Pour the dry mixture into the wet mixture and quickly mix until just combined (there should still be plenty of lumps).
STEP 4: Preheat a skillet with butter or oil over medium heat. Drop a ¼ cup of batter and cook on one side for about 2 minutes or until bubbles form and break. Flip the pancake over and cook for another 2 minutes until the bottom is golden brown.
Serve with whipped cream, maple syrup, and optional steamed taro.
🥡 Storage & Leftovers
Storing: Store leftover Taro pancakes in an air-tight container in the refrigerator for up to 3 days.
Reheating: Pancakes can be reheated in the microwave or nonstick pan over medium heat.
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📋 Recipe
Sweet Taro Pancakes Recipe
Ingredients
- 2 large egg
- 1 ⅓ cup milk
- 2 teaspoon vanilla extract
- 3 tablespoon butter (or oil, melted)
- 1 ½ cup all-purpose flour
- ¼ cup taro powder (or taro bubble tea powder)
- ½ teaspoon coarse kosher salt (use half the amount if you're using table salt)
- 2 teaspoon baking powder
- 2 tablespoon sugar
Instructions
- Combine flour, taro powder, baking powder, baking soda, salt, and sugar in a medium bowl and whisk until homogenous.
- In a large bowl, beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed. Slowly drizzle in the melted butter while whisking.
- Pour the dry mixture into the wet mixture and quickly mix until just combined (there should still be plenty of lumps).
- Preheat a skillet with butter or oil over medium heat. Drop a ¼ cup of batter and cook on one side for about 2 minutes or until bubbles form and break. Flip the pancake over and cook for another 2 minutes until the bottom is golden brown. Serve with whipped cream, maple syrup, and optional steamed tar
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