Description
These fluffy sweet potato pancakes are a delicious twist on a breakfast classic, made with creamy mashed sweet potatoes and warm spices. Perfect for a cozy morning or brunch, serve them with maple syrup and fresh fruit for a satisfying meal!
Ingredients
Scale
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1/2 cup milk (or non-dairy milk of choice)
- 2 tablespoons maple syrup (plus more for serving)
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (or coconut oil for a dairy-free option)
- Cooking oil or additional butter for frying
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potato thoroughly under running water to remove any dirt.
- Pierce the sweet potato several times with a fork to allow steam to escape during baking.
- Wrap the sweet potato in aluminum foil and place it on a baking sheet.
- Bake in the preheated oven for about 45-60 minutes, or until the sweet potato is tender when pierced with a fork.
- Once cooked, remove the sweet potato from the oven and let it cool slightly before peeling off the skin.
- In a bowl, mash the sweet potato until smooth. You should have about 1 cup of mashed sweet potato for the pancake batter.
- In a large mixing bowl, combine the all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger. Whisk together until well combined.
- In a separate bowl, beat the eggs and then add the milk, maple syrup, vanilla extract, and melted butter. Whisk until the mixture is smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Add the mashed sweet potato to the mixture.
- Gently fold the ingredients together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- If the batter seems too thick, you can add a little more milk, one tablespoon at a time, until you reach your desired consistency. The batter should be pourable but not too runny.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of cooking oil or butter to coat the surface.
- Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. You can adjust the size based on your preference.
- Cook the pancakes for about 3-4 minutes, or until bubbles form on the surface and the edges look set.
- Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side, or until golden brown.
- Transfer the cooked pancakes to a plate and cover them with a clean kitchen towel to keep them warm while you cook the remaining pancakes.
- Repeat the process with the remaining batter, adding more oil or butter to the skillet as needed.
- Once all the pancakes are cooked, stack them on a serving plate.
- Drizzle with additional maple syrup, and if desired, top with fresh fruit such as sliced bananas, berries, or chopped nuts for added flavor and texture.
- For a special touch, you can also add a dollop of whipped cream or yogurt on top of the pancakes.
- Serve warm and enjoy your delicious sweet potato pancakes!
Notes
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- To reheat, use a microwave, toaster, or skillet for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes