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Fluffy Sweet Potato Pancakes
Indulge in the warm, comforting flavors of these fluffy sweet potato pancakes, perfect for a cozy breakfast or brunch. The natural sweetness of sweet potatoes pairs beautifully with warm spices like cinnamon and nutmeg, creating a delightful dish that’s not only delicious but also packed with nutrients. These pancakes are a modern twist on a classic recipe, rooted in the tradition of using seasonal ingredients to celebrate the harvest.
Ingredients
- All-purpose flour
- 1 cup
- Baking powder
- 2 teaspoons
- Ground cinnamon
- 1 teaspoon
- Ground nutmeg
- 1/4 teaspoon
- Salt
- 1/2 teaspoon
- Mashed sweet potatoes
- 1 cup (cooked and cooled)
- Milk
- 3/4 cup
- Egg
- 1, beaten
- Vanilla extract
- 1 teaspoon
- Unsalted butter
- 2 tablespoons, melted
- Maple syrup
- for serving
- Butter or cooking spray
- for greasing the skillet
Instructions
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined.
- In a separate bowl, mix together the mashed sweet potatoes, milk, beaten egg, vanilla extract, and melted butter until smooth.
- Pour the sweet potato mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; some lumps are okay.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for an additional 1-2 minutes, or until golden brown.
- Repeat with the remaining batter, greasing the skillet as necessary.
- Serve the sweet potato pancakes warm, generously drizzled with maple syrup.
Tips
- For added flavor, consider adding chopped nuts or chocolate chips to the batter.
- These pancakes freeze well! Stack them with parchment paper in between and store them in an airtight container for a quick breakfast option.
- Substitute almond milk or oat milk for a dairy-free version.
Dietary Information
Servings: 4 Dish Type: Breakfast Prep Time: 15 minutes Cook Time: 15 minutes Calories: 220 Fat: 8g Carbs: 32g Protein: 4g Sodium: 300mg Sugar: 4g
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