Pancakes with Sweet Potato
Start your mornings with a cozy twist by whipping up these fluffy Sweet Potato Pancakes, a perfect fusion of comfort and nutrition. Infused with the natural sweetness of mashed sweet potato and a warm medley of cinnamon and nutmeg, these golden pancakes boast a tender texture and an irresistible autumn-inspired flavor. Quick and easy to prepare, this recipe uses pantry staples like all-purpose flour, baking powder, and vanilla extract, and is elevated with a touch of maple syrup for subtle sweetness. Whether you top them with fresh fruit, whipped cream, or a drizzle of extra syrup, these pancakes are a wholesome, crowd-pleasing breakfast option that feels indulgent yet nourishing. Perfect for busy mornings or leisurely weekend brunches, these Sweet Potato Pancakes are a must-try for pancake lovers looking to add a unique, healthy twist to their routine!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 1 cup Mashed sweet potato
- 1.25 cups Milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Maple syrup
- 2 tablespoons Unsalted butter (melted)
- 2 tablespoons Butter or oil (for cooking)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
In a separate medium bowl, combine the mashed sweet potato, milk, egg, vanilla extract, and maple syrup. Mix until smooth and well blended.
Add the wet ingredients to the dry ingredients and mix gently until just combined. Avoid overmixing; a few small lumps are okay.
Stir in the melted unsalted butter to the batter to enhance flavor and texture.
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to lightly coat the surface.
Scoop approximately 1/4 cup of the batter per pancake onto the hot skillet. Use the back of a spoon to spread the batter into a circle if needed.
Cook each pancake for about 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 2-3 minutes until golden brown on both sides.
Repeat with the remaining batter, adding more butter or oil to the pan as needed.
Serve the pancakes warm with your favorite toppings such as additional maple syrup, whipped cream, fresh fruit, or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2500 mg | 109% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 62.2 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 596 mg | 46% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2112 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
