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Sweet Potato Pancakes

Sweet Potato Pancakes

The ultimate comfort food for breakfast, Sweet Potato Pancakes are fluffy, nutritious, and packed with flavor. Easy to make and deliciously sweetened by nature, these pancakes are perfect for cozy mornings. Treat yourself and your family to this delightful dish tonight!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup Sweet Potato cooked and mashed
  • 1/3 cup Egg Beaters or 2 Eggs
  • 1/4 cup Flour
  • 1/8 teaspoon Baking Soda
  • 1/8 teaspoon Baking Powder
  • 1 teaspoon Honey or Coconut Sugar
  • 1/8 teaspoon Ground Cinnamon
  • pinch Salt
  • optional Milk (any type) to thin batter if necessary

Equipment

  • Skillet
  • Frying Pan
  • Mixing Bowl

Method
 

  1. Begin by preparing your ingredients. Gather all the items you need: cooked and mashed sweet potato, eggs, flour, baking soda, baking powder, honey, cinnamon, and a pinch of salt. Make sure your sweet potato is smooth to ensure a creamy batter.
  2. In a mixing bowl, combine the mashed sweet potato and eggs and mix well until fully incorporated. The sweetness of the sweet potato should shine through at this stage.
  3. Add the flour, baking soda, and baking powder to the mixture. Stir until just combined, being careful not to over-mix. The batter will be thick, so don’t worry if it doesn’t look like traditional pancake batter.
  4. At this point, incorporate the honey and cinnamon. Give it a gentle fold to mix them evenly throughout the batter.
  5. If your batter appears too thick, add a splash of milk to loosen it up. Just a little goes a long way! The goal is to achieve a spreadable consistency.
  6. Preheat your skillet over medium heat, ensuring it’s hot enough for cooking. You can test this by sprinkling a few drops of water onto the skillet; if they sizzle, you’re ready!
  7. Using a ladle, scoop the batter onto the skillet, spreading it slightly with the back of the ladle. Cook for about three to four minutes until the edges begin to look set and the bottom is golden brown.
  8. Flip the pancake carefully and cook for another three to four minutes on the other side. They won’t bubble like regular pancakes, so keep an eye on them to prevent burning.
  9. Once cooked through, transfer your pancakes to a plate and keep warm while you prepare the remaining batter. Repeat the process until all the batter is cooked.
  10. Serve your Sweet Potato Pancakes warm, topped with your favorite toppings like fresh fruit, yogurt, or a drizzle of maple syrup.

Notes

Storage: Store any leftovers in an airtight container in the refrigerator for up to three days.
Freezing: You can freeze the pancakes for up to three months. Just make sure to separate them with parchment paper.
Variations: Experiment with different spices or even add chocolate chips for a fun twist!
Occasions: These pancakes are ideal for weekend brunches, holiday breakfasts, or a cozy family gathering.
Serving: Enjoy with maple syrup, fresh fruit, or even a dollop of yogurt!