why make this recipe
Sweet Potato Pancakes are a delightful twist on traditional pancakes. They bring a warm, sweet flavor and a beautiful orange hue to your breakfast plate. Made with nutritious sweet potatoes, they offer a good source of vitamins and minerals. Plus, they’re easy to make and can be topped with your favorite syrup or fruits, making them a versatile choice for any meal.
how to make Sweet Potato Pancakes
Ingredients:
- 1 cup mashed sweet potatoes
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Cooking spray or oil for frying
Directions:
- In a mixing bowl, combine mashed sweet potatoes, flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Heat a skillet or griddle over medium heat and grease with cooking spray or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with maple syrup or your favorite toppings.
how to serve Sweet Potato Pancakes
You can serve Sweet Potato Pancakes warm off the skillet. Drizzle them with maple syrup, honey, or your preferred syrup. Fresh fruits like sliced bananas or berries make great toppings too. For a twist, sprinkle some chopped nuts like pecans or walnuts on top.
how to store Sweet Potato Pancakes
Leftover Sweet Potato Pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or on a skillet over low heat. For longer storage, you can freeze them in a single layer on a baking sheet and then transfer to a freezer bag. They can last up to 2 months in the freezer.
tips to make Sweet Potato Pancakes
- Make sure your sweet potatoes are well-mashed. You can use leftover sweet potatoes or bake them until soft.
- Don’t overmix the batter; it’s okay if there are a few lumps.
- Adjust the cooking temperature as needed to avoid burning the pancakes.
- Experiment with spices like cinnamon or nutmeg for extra flavor.
variation
You can add extras to the batter such as chocolate chips, nuts, or even grated carrots for more nutrition. For a vegan version, use almond milk, a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water), and coconut oil instead of butter.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes. Just make sure to drain the liquid and mash them well.
What can I substitute for milk?
You can use any milk substitute like almond milk, oat milk, or soy milk.
How can I make these pancakes gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend includes Xanthan gum for the right texture.
Sweet Potato Pancakes
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients
- 1 cup mashed sweet potatoes Make sure sweet potatoes are well-mashed.
- 1 cup milk Can substitute with almond milk, oat milk, or soy milk.
- 1 egg
- 2 tablespoons melted butter Can substitute with coconut oil for vegan version.
- 1 teaspoon vanilla extract
For Cooking
- as needed Cooking spray or oil for frying
Instructions
Preparation
- In a mixing bowl, combine mashed sweet potatoes, flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
Cooking
- Heat a skillet or griddle over medium heat and grease with cooking spray or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serving
- Serve warm with maple syrup or your favorite toppings such as fresh fruits or chopped nuts.
