Description
Delicious and fluffy Sweet Potato Pancakes made with mashed sweet potatoes, warm spices, and served with maple syrup. Perfect for a cozy breakfast or brunch, these pancakes combine the natural sweetness of sweet potatoes with a hint of cinnamon and nutmeg for a comforting fall-inspired treat.
Ingredients
Main Ingredients
- 1 cup mashed cooked sweet potato
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup milk
- 2 tablespoons melted butter or oil
- Maple syrup for serving
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the mashed sweet potato, egg, milk, and melted butter or oil until the mixture is smooth and uniform.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir gently just until combined, being careful not to overmix to keep the pancakes tender.
- Heat Skillet: Heat a lightly greased skillet or griddle over medium heat, ensuring it is hot enough before cooking to achieve golden pancakes.
- Cook Pancakes: Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set.
- Flip and Finish Cooking: Carefully flip each pancake and cook for an additional 2 minutes until both sides are golden brown and cooked through.
- Serve: Serve the pancakes warm with maple syrup drizzled on top for a sweet and comforting breakfast treat.
Notes
- Roasted or steamed sweet potatoes can be used for the mashed sweet potato base.
- Add chopped pecans or walnuts to the batter for added texture and a nutty flavor.
- To keep pancakes warm, place them on a baking sheet in a low oven (around 200°F / 90°C) while cooking the remaining batter.
- For a dairy-free option, substitute milk with almond milk and butter with coconut oil or other plant-based oils.