Teresa's Recipes
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
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1/2 teaspoon Salt
- 1 cup (cooked and cooled) Mashed sweet potatoes
- 3/4 cup Milk
- 1, beaten Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons, melted Unsalted butter
- for serving Maple syrup
- for greasing the skillet Butter or cooking spray
Dietary Notes
- 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
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.