Sweet Potato Pancakes are fluffy treats that bring a warm, sweet flavor to breakfast. They’re made with mashed sweet potatoes, which add a lovely color and taste!
Making these pancakes is so fun! They are great with a drizzle of maple syrup or a sprinkle of cinnamon. I love enjoying them on cozy mornings with family—yum!
Key Ingredients & Substitutions
Sweet Potatoes: The star of the show! Cook and mash about one medium sweet potato until smooth. If you’re short on time, canned sweet potato puree can work as a quick substitute.
Flour: All-purpose flour keeps pancakes fluffy. For a healthier option, you could replace half with whole wheat flour or use a gluten-free blend.
Milk: Use any milk you prefer: dairy, almond, oat, or soy. I usually go with almond milk for a slightly nutty flavor.
Egg: If you’re looking for an egg-free option, try using 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Sweetener: Brown sugar adds a touch of sweetness, but feel free to use honey or maple syrup. If you’re trying to cut sugar, you can skip it entirely.
How Can I Ensure Fluffy Pancakes?
To achieve light and fluffy pancakes, avoid overmixing the batter. It’s okay if it’s a little lumpy! Here’s how:
- Mix dry ingredients separately and wet ingredients in another bowl. Combine until just blended.
- Let the batter rest for a few minutes. This helps it to rise better when cooked.
- Keep the skillet at medium heat. If it’s too hot, you risk burning the pancakes before they cook through.
With these tips and substitutions, your Sweet Potato Pancakes will be delicious and adaptable to your tastes. Enjoy your cooking adventure!
Sweet Potato Pancakes Recipe
Ingredients You’ll Need:
For the Pancakes:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1 cup all-purpose flour
- 1 tablespoon brown sugar (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Butter or oil, for cooking
For Toppings (Optional):
- Maple syrup
- Whipped cream
- Chopped nuts (e.g., pecans or walnuts)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus around 15-20 minutes for cooking the pancakes. So, in total, you should set aside about 30-35 minutes for a delicious sweet potato pancake breakfast!
Step-by-Step Instructions:
1. Prepare the Sweet Potato:
Start by cooking your sweet potato. Peel it, chop it into chunks, and either boil or roast until it’s tender. Once cooked, mash it until it’s nice and smooth. This will be the base of your pancakes.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, optional brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Ensure everything is well combined to create a lovely base for your pancakes.
3. Combine the Wet Ingredients:
In another bowl, mix the mashed sweet potato with milk, egg, melted butter (or oil), and vanilla extract. Stir well until everything is smooth. This creamy mixture is going to make your pancakes so rich!
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until everything is just combined. Remember—some lumps are okay; don’t overmix!
5. Heat the Skillet:
Place a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. You want it hot enough so that the pancake batter sizzles a bit when it hits the pan.
6. Cook the Pancakes:
Pour 1/4 cup portions of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges look set, which usually takes about 2-3 minutes. Flip the pancakes carefully and cook the other side until it’s golden brown and cooked through, about another 2 minutes.
7. Repeat Until Done:
Continue pouring and cooking pancakes with the remaining batter, greasing the skillet again as needed. Try to keep an eye on them to avoid burning!
8. Serve and Enjoy:
Stack the pancakes on a beautiful plate. Top them with a dollop of whipped cream, a sprinkle of chopped nuts if you’d like, and drizzle generously with warm maple syrup. Enjoy your delightful Sweet Potato Pancakes!
Perfect for breakfast or brunch, these pancakes are sure to bring warmth and smiles to your table!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! Fresh sweet potatoes are perfect for this recipe. Just cook and mash them until smooth. It usually takes about 20-30 minutes to boil or roast them until tender.
What Can I Substitute for Milk?
You can easily substitute any plant-based milk, such as almond, oat, or coconut milk, without affecting the flavor much. If you’re looking for a creamy texture, full-fat coconut milk is a fantastic option!
How Can I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the toaster or microwave until warmed through for a quick breakfast.
Can I Freeze Pancakes for Later?
Yes! Allow them to cool completely, then stack them with parchment paper in between and store in a freezer-safe bag. They can be frozen for up to 2 months. Reheat directly from the freezer in the toaster or microwave when you’re ready to enjoy!
