Description
These Sweet Potato Pancakes are a delicious twist on classic pancakes, combining the natural sweetness and nutrition of mashed sweet potatoes with a fluffy, tender batter. Perfect for a comforting breakfast or brunch, they are easy to make and pair wonderfully with syrup, butter, or your favorite toppings.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed sweet potatoes
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted butter
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
Instructions
- Prepare Sweet Potatoes: Peel and boil sweet potatoes until fork-tender, then mash them until smooth to create the base for the pancakes.
- Mix Dry Ingredients: In one bowl, combine the all-purpose flour, baking powder, sugar, and salt, ensuring they are evenly mixed.
- Mix Wet Ingredients: In another bowl, blend the mashed sweet potatoes, milk, eggs, and melted butter until the mixture is smooth and homogeneous.
- Combine Ingredients: Gently fold the wet mixture into the dry ingredients, stirring just until combined to avoid overmixing and keep the batter light.
- Cook Pancakes: Preheat a griddle or frying pan over medium heat. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles appear on the surface (about 3-4 minutes), then flip and cook until the other side is golden brown.
- Serve: Serve the pancakes warm with your favorite toppings, such as butter, maple syrup, or fresh fruit.
Notes
- Be careful not to overmix the batter to keep the pancakes fluffy and tender.
- If the batter is too thick, add a little extra milk to reach the desired consistency.
- Use a non-stick pan or lightly grease your cooking surface to prevent sticking.
- Sweet potato pancakes can be kept warm in an oven set to low heat while cooking the rest.
- Customize your pancakes by adding cinnamon, nutmeg, or vanilla extract for extra flavor.
