These sweet potato pancakes are fluffy and packed with flavor! Made with mashed sweet potatoes, they have a natural sweetness that makes breakfast feel like a treat.
Pair them with maple syrup or a sprinkle of powdered sugar, and you’ll be coming back for seconds! I love making these on cozy weekends when I need some comfort food. 🥞💛
Key Ingredients & Substitutions
Sweet Potatoes: These provide the pancake’s unique flavor and natural sweetness. If you don’t have them, pumpkin puree can work in a pinch. Just adjust the spices a bit for balance!
Flour: All-purpose flour is standard, but you can use whole wheat flour for a nuttier taste or even gluten-free flour if necessary. Just make sure to check for any specific ratios needed for gluten-free options.
Milk: You can use any milk you prefer—almond, oat, or soy milk all work great. I often use almond milk for a lighter feel, and it doesn’t change the flavor too much!
Spices: Cinnamon and nutmeg give these pancakes a cozy flavor. If you enjoy a bit of spice, try adding a pinch of ginger or allspice for an extra kick!
How Do I Get Fluffy Pancakes?
Getting those pancakes fluffy is all about the mixing and cooking method. Here are my tips:
- Make sure your baking powder and soda are fresh; they help the pancakes rise!
- Don’t overmix the batter. Stir just until the dry ingredients are incorporated. A few lumps are okay!
- Cook on medium heat to prevent burning. If the pan is too hot, the insides won’t cook properly while the outside gets brown.
Following these steps will help you create perfectly fluffy and delicious sweet potato pancakes!
Sweet Potato Pancakes
Ingredients
- 1 cup mashed cooked sweet potatoes (about 1 medium 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
- 1 cup milk (dairy or plant-based)
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Optional toppings: whipped cream, maple syrup, powdered sugar
Time Needed
This recipe takes about 15 minutes to prepare and an additional 20 minutes to cook. So, in about 35 minutes, you can enjoy a stack of warm, fluffy sweet potato pancakes!
Step-by-Step Instructions
1. Prepare the Sweet Potatoes
If you’re starting with a raw sweet potato, peel and dice it into small pieces. Boil or steam these pieces until they are tender, which should take about 15 minutes. Once cooked, drain the sweet potato and mash it until it’s smooth. Set it aside to cool slightly while you prepare the batter.
2. Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk everything together to ensure the dry ingredients are well mixed and there are no lumps.
3. Combine the Wet Ingredients
In another bowl, crack in the egg and whisk it together with the milk, melted butter or vegetable oil, and vanilla extract. Make sure everything is blended well.
4. Mix Everything Together
Add the mashed sweet potato to the wet mixture and stir until it’s well combined. Then pour the wet ingredients into the dry ingredients. Gently fold everything together until just combined; it’s okay if there are a few lumps, as overmixing can make the pancakes tough.
5. Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. For each pancake, use about 1/4 cup of batter, spooning it onto the skillet and spreading it slightly to form a round shape.
6. Flip and Serve
Cook the pancakes until you see bubbles forming on the surface and the edges looking set, around 2-3 minutes. Then flip them and cook for another 2 minutes or until they’re golden brown and cooked through. Transfer the cooked pancakes to a plate to keep warm while you repeat with the remaining batter.
7. Enjoy!
Serve your sweet potato pancakes warm with optional toppings like whipped cream, a drizzle of maple syrup, or a light dusting of powdered sugar. Enjoy this delightful twist on your regular pancakes!
These pancakes are a wonderful way to start your day with a delicious and nutritious breakfast. Enjoy the blend of flavors and the comforting bites!
Can I Use Canned Sweet Potatoes?
Yes, you can use canned sweet potatoes! Be sure to drain them well and mash them until smooth. This will save you time and still yield delicious pancakes.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them! Just layer them with parchment paper to prevent sticking and freeze for up to 2 months. Reheat in a toaster or microwave when you’re ready to enjoy them again.
Can I Make These Pancakes Vegan?
Absolutely! You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based milk and a non-dairy butter alternative. The pancakes will still be tasty and fluffy!
What Can I Serve with Sweet Potato Pancakes?
These pancakes pair wonderfully with maple syrup, honey, or agave nectar. You can also add fresh fruits, like bananas or berries, and nuts for extra flavor and texture.