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Soft, fluffy, and slightly sweet Sweet Potato Pancakes made by folding mashed sweet potatoes into pancake batter. Naturally sweet and packed with vitamin A, perfect for a wholesome breakfast.

Ingredients

Scale
  • 1 cup mashed cooked sweet potatoes (about 1 large sweet potato)
  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon (optional but highly recommended)
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter or oil
  • 1 teaspoon vanilla extract
  • Butter or oil for cooking

Instructions

  1. Cook sweet potatoes until tender by baking, microwaving, or boiling.
  2. Peel and mash sweet potatoes until smooth with no large lumps.
  3. In a medium bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, and salt; mix well.
  4. In a larger bowl, whisk mashed sweet potatoes, milk, egg, melted butter, and vanilla extract until smooth.
  5. Gently fold dry ingredients into wet mixture; avoid overmixing. Adjust consistency with more milk or flour if necessary.
  6. Heat nonstick pan or griddle over medium heat and add butter or oil to prevent sticking.
  7. Pour batter onto pan; cook 2-3 minutes until bubbles form and edges set.
  8. Flip pancakes and cook 1-2 minutes until golden brown on both sides.
  9. Repeat with remaining batter, stacking cooked pancakes on a plate and serving warm.

Notes

For egg substitute: mix 1 tablespoon ground flaxseed with 3 tablespoons water; let gel, use as egg replacement., Whole wheat flour can be used but may require extra milk due to absorption., Pancakes can be frozen with parchment paper between layers for up to 2 months., Store leftovers in an airtight container in the fridge for up to 3 days., Reheat pancakes in toaster or microwave before serving., Add spices like nutmeg, cloves, or ginger for variation., Mix in chocolate chips or nuts for extra flavor and texture., Use plant-based milk and oil for dairy-free or vegan versions.

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