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
Scale
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.
