Description

Sweet potato pancakes offer a deliciously unique take on breakfast that’s both fluffy and flavorful. With their vibrant orange hue and a perfect blend of sweet and savory notes, these pancakes are ideal for lazy mornings or festive gatherings. Infused with warm spices like cinnamon, they’re sure to impress family and friends alike. Easy to customize with toppings such as maple syrup, fresh fruit, or nuts, they make every bite a delightful experience.

Ingredients

Scale

1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
1 cup all-purpose flour (or whole wheat flour)
2 tsp baking powder
1 tsp cinnamon
1 large egg
3/4 cup milk (dairy or non-dairy)
2 tbsp butter or oil (for cooking)

Instructions

Preheat oven to 400°F (200°C). Poke holes in sweet potatoes and bake for about 45 minutes until tender. Allow cooling slightly, then peel and mash until smooth.
In a mixing bowl, combine the mashed sweet potatoes with the egg and milk until well blended.
In another bowl, whisk together flour, baking powder, cinnamon, and a pinch of salt. Gradually add this dry mixture into the wet ingredients until just combined; avoid overmixing.
Heat a non-stick skillet over medium heat with butter or oil. Pour about a quarter cup of batter per pancake onto the skillet. Cook until bubbles form on top (about 2 minutes), then flip and cook until golden brown on the other side.
Serve warm topped with maple syrup, fresh fruit, or nuts.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 pancakes (150g)
Calories: 290
Sugar: 6g
Sodium: 350mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 5g
Protein: 6g
Cholesterol: 40mg

Keywords: For extra flavor, consider adding nutmeg along with cinnamon or mix in chocolate chips for a sweet surprise! Store leftovers in an airtight container in the fridge for up to four days or freeze for longer storage.