If you are looking for a comforting, delicious breakfast that perfectly blends the natural sweetness of fall’s favorite root vegetable with the warm embrace of maple syrup, your search ends here. This Sweet Potato Pancakes with Maple Syrup Recipe delivers fluffy, flavorful pancakes with hints of cinnamon and nutmeg, all enriched by the creamy texture of mashed sweet potatoes. They are not only a feast for the taste buds but also subtly nutritious and wonderfully satisfying, making your morning routine feel like a cozy treat you’ll want to revisit again and again.
Ingredients You’ll Need
The magic of this Sweet Potato Pancakes with Maple Syrup Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role, from providing structure and lift to adding warmth and moisture, culminating in pancakes that are as tender as they are tasty.
- 1 cup mashed cooked sweet potato: Offers natural sweetness and a beautiful orange hue that brightens your stack.
- 1 cup all-purpose flour: The base that holds everything together with just the right texture.
- 2 tablespoons brown sugar: Adds a deeper caramelized sweetness, enhancing the flavor profile.
- 1 tablespoon baking powder: Essential for fluffy pancakes that rise perfectly.
- 1 teaspoon ground cinnamon: Brings warm, spicy notes that elevate each bite.
- ¼ teaspoon ground nutmeg: A pinch of nutmeg provides subtle complexity and a hint of earthiness.
- ¼ teaspoon salt: Balances the sweetness and enhances overall flavor.
- 1 cup milk: Ensures a smooth, pourable batter for easy cooking.
- 1 large egg: Binds the ingredients for structure and richness.
- 2 tablespoons melted unsalted butter or neutral oil: Adds moisture and keeps pancakes tender.
- 1 teaspoon vanilla extract: Infuses a lovely aroma and subtle sweetness.
- Cooking spray or additional butter for the skillet: Prevents sticking and helps achieve a golden crust.
- Maple syrup for serving: The perfect natural sweetener to drizzle generously on top.
How to Make Sweet Potato Pancakes with Maple Syrup Recipe
Step 1: Combine the Dry Ingredients
Start by whisking together the all-purpose flour, brown sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl. This blend ensures your pancakes have an even distribution of flavors and a light, airy texture once cooked.
Step 2: Prepare the Wet Ingredients
In a separate bowl, mix the creamy mashed sweet potato with milk, the egg, melted butter, and vanilla extract until smooth. This mixture brings moisture and richness, which are key to making the pancakes tender and delicious.
Step 3: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry and stir gently just until a thick batter forms. Be careful not to overmix; a few small lumps are okay and will help keep the pancakes light and fluffy.
Step 4: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease with cooking spray or butter. Scoop about one quarter cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges look set, then flip and cook another 2 minutes until golden brown and cooked through.
Step 5: Serve Warm with Maple Syrup
Once cooked, keep the pancakes warm while you finish the batch. Serve immediately with plenty of maple syrup to soak into every bite for the sweetest finish.
How to Serve Sweet Potato Pancakes with Maple Syrup Recipe
Garnishes
A sprinkle of chopped toasted pecans or walnuts adds a delightful crunch that pairs beautifully with the soft texture of the pancakes. Fresh fruit such as sliced bananas or berries also provides a refreshing contrast and a pop of color.
Side Dishes
For a more substantial breakfast, serve your sweet potato pancakes alongside crispy bacon or sausage links. Light and refreshing sides like Greek yogurt or a citrus fruit salad can balance the richness while keeping the meal vibrant.
Creative Ways to Present
Stack the pancakes and drizzle maple syrup artistically over the top, letting it cascade down the sides. Add a dollop of whipped cream or a smear of nut butter for an indulgent touch. You can even sprinkle cinnamon sugar for extra sparkle, making your breakfast table look as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have leftover pancakes, store them in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking and maintain their fluffy texture.
Freezing
Sweet Potato Pancakes with Maple Syrup Recipe also freeze well, making them ideal for quick breakfasts later in the week. Lay the cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can stay frozen for up to 2 months.
Reheating
Reheat leftovers gently in a toaster, oven, or skillet to bring back that freshly-cooked warmth and crisp edges. Avoid microwaving whenever possible to keep the pancakes from becoming soggy, allowing you to enjoy every bite as if just made.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes can be substituted in a pinch, but fresh roasted or boiled sweet potatoes usually provide a better texture and sweeter flavor that really enhances this recipe.
What kind of maple syrup is best?
Pure maple syrup with a medium or dark amber grade offers the richest flavor that complements the sweet spices and natural earthiness of the sweet potatoes perfectly.
Are these pancakes gluten-free?
Not as written. To make this recipe gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend that works well for baking pancakes.
Can I prepare the batter ahead of time?
Absolutely! You can mix the batter and refrigerate it for up to 24 hours. Give it a gentle stir before cooking to ensure everything is well combined.
What’s the best way to make these pancakes extra fluffy?
Letting the batter rest for about 5 minutes before cooking helps the baking powder activate fully, resulting in lighter, fluffier pancakes that melt in your mouth.
Final Thoughts
This Sweet Potato Pancakes with Maple Syrup Recipe is truly a wonderful way to embrace the flavors of the season while enjoying a comforting breakfast that feels both indulgent and wholesome. Once you try these pancakes, adorned with a generous pour of warm maple syrup, they might just become a cherished staple in your morning rotation. Give it a go and spread the joy of this delightful dish with your loved ones!
Print
Sweet Potato Pancakes with Maple Syrup Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously fluffy Sweet Potato Pancakes served warm with maple syrup, perfect for a cozy breakfast. These pancakes combine the natural sweetness of mashed cooked sweet potatoes with warm spices and maple syrup for a comforting, fall-inspired meal.
Ingredients
Main Ingredients
- 1 cup mashed cooked sweet potato
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted unsalted butter or neutral oil
- 1 teaspoon vanilla extract
- Cooking spray or additional butter for the skillet
- Maple syrup for serving
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
- Combine wet ingredients: In a separate bowl, blend the mashed sweet potato, milk, egg, melted butter, and vanilla extract until the mixture is smooth.
- Make the batter: Pour the wet ingredients into the dry ingredients and stir gently just until a thick batter forms. Be careful not to overmix to keep the pancakes tender.
- Preheat skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease it with cooking spray or butter.
- Cook pancakes: Scoop about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges look set.
- Flip and finish cooking: Flip each pancake and cook for an additional 2 minutes or until golden brown and cooked through.
- Serve: Serve the pancakes warm topped generously with maple syrup.
Notes
- Roast or boil the sweet potatoes ahead of time to save time during prep.
- For lighter pancakes, allow the batter to rest for 5 minutes before cooking.
- Use a nonstick skillet or griddle and moderate heat to prevent burning and ensure even cooking.
- Adjust milk quantity slightly if batter feels too thick or thin for easy pouring.
