Sweet Potato Pancakes
Sweet Potato Pancakes are rich, buttery, and fluffy, made with mashed sweet potatoes and warmly spiced with cinnamon and nutmeg. I love them with maple syrup and a dollop of whipped cream for a lazy weekend breakfast!
Servings: 12 pancakes
Calories: 145kcal
Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 ½ cups (367.5 g) whole milk
- 1 cup (328 g) mashed sweet potatoes
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- maple syrup, for topping
- whipped cream, for topping
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
- In another medium bowl, mix the milk, sweet potatoes, butter, eggs, and vanilla.
- Add the dry ingredients to the wet mixture, stirring until well combined, but do not overmix.
- Spray a nonstick skillet or griddle with cooking spray and heat over medium heat (about 350°F).
- When hot, pour ⅓ cup of batter into the skillet. Spread the batter out more, if necessary, to about a 4-inch diameter.
- Cook the pancakes in batches, making sure not to overcrowd the skillet. Let them cook for 3-4 minutes, or until golden brown, bubbles form on the surface, and the edges look set.
- Flip over the pancakes. Cook an additional 3-4 minutes until the other side is also golden brown.
- Before the next batch, wipe out the pan with a paper towel. Repeat with the remaining pancake batter.
- Serve warm, topped with maple syrup and whipped cream.
Video
Nutrition
Serving: 1pancake | Calories: 145kcal