Sweet Potato Pancakes
Fluffy, golden, and packed with wholesome flavor, these Sweet Potato Pancakes are the perfect way to upgrade your breakfast or brunch spread. Made with creamy mashed sweet potatoes, a hint of warm cinnamon and nutmeg, and a touch of sweetness, these pancakes deliver a comforting yet elevated twist on a classic favorite. Their velvety texture pairs beautifully with the crisp edges achieved from cooking on a hot, greased skillet. Quick and easy to whip up in just 30 minutes, this recipe is perfect for busy mornings or leisurely weekends. Serve them with a drizzle of maple syrup, a dollop of butter, or your favorite toppings for a nutritious and satisfying start to your day. Whether you're a seasoned pancake lover or looking for something new, these sweet potato pancakes are sure to become a household favorite! Keywords: Sweet Potato Pancakes, fluffy pancakes, sweet potato recipes, breakfast ideas, brunch recipes, easy pancake recipe.
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Recipe Information
Ingredients
- 1 cup Sweet potato (cooked and mashed)
- 1 cup All-purpose flour
- 0.75 cup Milk
- 1 large Egg
- 2 tablespoons Unsalted butter (melted)
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 tablespoons Sugar
- 2 tablespoons Vegetable oil or additional butter (for greasing the pan)
- optional Maple syrup (for serving)
Instructions
In a large mixing bowl, combine the mashed sweet potato, milk, egg, and melted butter. Whisk until smooth and well combined.
In a separate bowl, whisk together the flour, baking powder, sugar, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with vegetable oil or butter.
Scoop 1/4 cup of batter onto the skillet for each pancake. Spread the batter gently if needed to even out the thickness.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes with a spatula and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with maple syrup, butter, or your favorite toppings.
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 1536 mg | 67% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 62.1 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 389 mg | 30% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1677 mg | 36% | |
*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.
