Description

Sweet Potato Pancakes are a delightful breakfast option that combines the comforting sweetness of sweet potatoes with warm spices and a fluffy texture. Perfect for chilly mornings or special brunches, these pancakes will bring joy to your table and create lasting memories. Serve them hot with maple syrup or yogurt for an irresistible treat!

Ingredients

Scale

1 cup cooked, mashed sweet potatoes
1 cup all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
1 cup milk (dairy or plant-based)
2 large eggs
1 tsp vanilla extract
2 tbsp butter or oil (for cooking)

Instructions

Wash sweet potatoes and microwave until tender (about 6 minutes). Let cool slightly, then mash until smooth.
In a bowl, mix mashed sweet potatoes, flour, baking powder, cinnamon, milk, eggs, and vanilla extract until just combined.
Preheat a non-stick skillet over medium heat and lightly grease it with butter or oil.
Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on top (around 3 minutes), then flip and cook until golden brown.
Serve hot topped with maple syrup or yogurt and sprinkle with chopped pecans.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Nutrition

Serving Size: 2 pancakes (120g)
Calories: 210
Sugar: 5g
Sodium: 200mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 5g
Cholesterol: 65mg

Keywords: - For extra flavor, mix in chocolate chips or chopped nuts into the batter. - Leftover pancakes can be stored in an airtight container in the fridge for up to three days or frozen for up to two months.