Sweet Potato Pancakes
These sweet potato pancakes are so fluffy, moist and flavorful, they’ve moved to the top of our favorites list! This recipe is the ultimate way to transform leftover sweet potatoes into a satisfying breakfast.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 10 medium pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Breakfast
- Diet: Vegetarian
Ingredients
Scale
- 1 cup [140 g] all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon kosher salt
- 2 large eggs
- ¾ cup cooked and mashed sweet potato (boiled or baked), about 1 small potato
- ¾ cup milk of choice (dairy or dairy-free)
- ¼ cup neutral oil (or melted unsalted butter)
- Butter or oil, for cooking
Instructions
- Boil the sweet potato (or make a baked sweet potato in advance; great for using up leftovers!).
- In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and kosher salt.
- In a separate bowl, whisk the eggs, then whisk in the sweet potato, milk, and oil (or melted butter).
- Stir the wet ingredients into the dry ingredients and mix with a spatula until no dry patches remain and a smooth batter forms.
- Lightly butter or oil a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through and no longer gooey at the edges (the batter may ooze out a bit at the sides; just keep cooking until fully cooked, adjusting the heat as necessary so they don’t brown too fast).
- Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.
Find it online: https://www.acouplecooks.com/sweet-potato-pancakes/
