Go Back

Sweet Potato Pancakes

Delightfully fluffy pancakes infused with the sweet essence of sweet potatoes, perfect for a cozy breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Pancake Mixture
  • 1 cup mashed sweet potatoes Peel and boil until soft before mashing.
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar Can be substituted with honey or maple syrup.
  • 1/2 teaspoon salt
  • 1 cup milk Can be replaced with a non-dairy alternative.
  • 1 large egg
  • 2 tablespoons melted butter Or use oil for dairy-free option.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Peel and boil sweet potatoes until soft. Drain and mash until smooth; set aside to cool.
  2. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
  3. In a smaller bowl, whisk together the milk, egg, melted butter, vanilla extract, and the mashed sweet potatoes until fully combined.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined, ensuring not to overmix.
  5. Preheat a non-stick skillet or griddle over medium heat and lightly grease it with a little butter or oil.
  6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 3-5 minutes. Flip and cook the other side until golden brown.
  7. Keep the pancakes warm in the oven while you finish cooking the rest. Serve with your favorite toppings!

Notes

For gluten-free pancakes, substitute all-purpose flour with a gluten-free flour blend. Avoid overmixing the batter to ensure fluffy pancakes. Store leftovers in an airtight container in the fridge for up to three days or freeze wrapped individually for longer storage.