Description
These sweet potato pancakes are fluffy, naturally sweet, and packed with warm spices. They’re easy to make, full of nutrients, and perfect for breakfast or brunch. Whether you like them classic, gluten-free, or vegan, these pancakes are deliciously versatile and sure to become a new favorite.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour (or whole wheat flour)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Wet Ingredients:
- 1 cup mashed sweet potatoes (roasted for best flavor)
- 1 cup milk (or almond/oat milk for dairy-free option)
- 2 eggs (or flax eggs for vegan version)
- 2 tablespoons melted butter (or coconut oil)
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup or honey
Optional Toppings & Mix-ins:
- Chocolate chips or chopped nuts
- Maple syrup or honey butter
- Fresh fruit (bananas, berries, or caramelized apples)
- Greek yogurt or whipped cream
Instructions
- Prepare the Sweet Potatoes:
- Roast or steam sweet potatoes until soft. Mash them well and let them cool slightly.
- Mix the Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- Combine the Wet Ingredients:
- In a separate bowl, whisk mashed sweet potatoes, milk, eggs, melted butter, vanilla, and maple syrup.
- Mix the Batter:
- Gradually add the wet mixture to the dry ingredients, stirring gently until combined. Do not overmix.
- Preheat the Pan:
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook the Pancakes:
- Pour about ⅓ cup of batter per pancake onto the skillet.
- Cook for 3-4 minutes until bubbles form and edges look set.
- Flip and cook for another 3 minutes until golden brown.
- Serve & Enjoy:
- Stack pancakes, add toppings of choice, and enjoy warm!
Notes
- Roasting vs. Boiling Sweet Potatoes: Roasting enhances the natural sweetness and prevents excess moisture.
- Make It Gluten-Free: Swap all-purpose flour for oat or almond flour.
- Dairy-Free Option: Use plant-based milk and coconut oil instead of butter.
- Make Ahead & Storage: Store leftovers in the fridge for up to 4 days or freeze for 3 months.
Nutrition
- Calories: 180
- Sugar: 7g
- Fat: 5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g