These sweet potato pancakes are fluffy, colorful, and packed with fruity sweetness! Made with mashed sweet potatoes, they’re a fun twist on a classic breakfast dish.
Who knew pancakes could be so cheerful and tasty? I love them topped with a bit of maple syrup and fresh fruit—perfect for a cozy morning at home!
Ingredients & Substitutions
Sweet Potatoes: Use cooked sweet potatoes, either baked or boiled. If you’re short on time, canned sweet potatoes (drained) can also work well. Personally, fresh sweet potatoes add a great texture and taste!
Flour: All-purpose flour is standard, but you can substitute with whole wheat flour for a nuttier flavor or gluten-free flour blend if needed. Just remember that the texture might change slightly.
Milk: Any milk will do! I love using almond milk for a lighter touch. You could even use coconut milk for a tropical feel.
Egg: If you’re looking for a vegan option, try using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). It helps bind the pancakes and keeps them fluffy!
Butter: Melted butter adds richness, but you can swap it for coconut oil or a non-dairy margarine for a dairy-free version.
How Do I Achieve Light and Fluffy Pancakes?
The key to fluffy pancakes is not to overmix your batter! When combining the wet and dry ingredients, mix gently until just combined. A few lumps are perfectly fine. This helps keep the pancakes light.
- Mix wet ingredients separately before blending with dry.
- Use medium heat and let the skillet heat thoroughly—this prevents sticking.
- Don’t peek too soon! Wait until bubbles form before flipping for the best outcome.
Lastly, keep the pancakes warm in a low oven while you finish cooking the rest. Enjoy these delightful pancakes any time! They’re perfect for breakfast or brunch gatherings.
How to Make Sweet Potato Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup mashed cooked sweet potatoes (about 1 medium sweet potato)
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup milk (dairy or non-dairy)
- 2 tablespoons melted butter or oil, plus more for cooking
- 1 teaspoon vanilla extract
For Topping (Optional):
- Butter or cream cheese
- Maple syrup
How Much Time Will You Need?
This delightful pancake recipe takes about 10 minutes to prepare and around 15-20 minutes to cook, giving you a total of about 30 minutes from start to finish. Perfect for a leisurely weekend breakfast or a quick weekday treat!
Step-by-Step Instructions:
1. Prepare Your Sweet Potato:
Start by cooking your sweet potato. You can either bake it in the oven until tender or boil it in water. After it cools, scoop out the flesh and mash it until smooth. You’ll need about 1 cup of this mashed sweet potato for the recipe. It’s what gives the pancakes their wonderful flavor and color!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This mix adds flavor and fluffiness to your pancakes.
3. Combine the Wet Ingredients:
In another bowl, beat the egg and then mix in the milk, melted butter (or oil), mashed sweet potato, and vanilla extract. Whisk until everything is well combined. This mixture will add moisture and richness to your pancakes.
4. Combine Wet and Dry Ingredients:
Now, pour the wet ingredients into the bowl of dry ingredients. Gently stir the two together until just combined. Be careful not to overmix—it’s okay if there are a few lumps!
5. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease your cooking surface with butter or oil. Then, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, for about 2-3 minutes. This is when it’s time to flip!
6. Finish Cooking:
Carefully flip the pancake and cook for another 2-3 minutes until it’s golden brown and cooked through. If you have a large batch, you can keep the cooked pancakes warm by placing them in an oven set to low heat while you finish cooking the rest.
7. Serve and Enjoy:
Stack the pancakes on a plate and top with a pat of butter or cream cheese if desired. Don’t forget to drizzle generous amounts of maple syrup on top! Enjoy your warm, fluffy sweet potato pancakes for a cozy breakfast experience!
Happy cooking!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Absolutely! Canned sweet potatoes can save you time. Just make sure to drain them well and mash until smooth before using to maintain the right consistency in the batter.
What Can I Use Instead of Eggs?
If you’re looking for a vegan substitute, you can use a flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken before adding it to the wet ingredients.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on a skillet until warmed through. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Can I Make the Batter Ahead of Time?
Yes! You can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking, as it may thicken overnight. Enjoy your pancakes fresh in the morning!
