Easy Sweet Potato Pancakes Recipe
Fluffy, gently spiced pancakes made with creamy mashed sweet potato. Quick, cozy, and perfect for an easy fall breakfast or brunch.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup mashed sweet potato cooked and cooled
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 2 tablespoon brown sugar packed
- 1 cup milk whole or 2%
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoon unsalted butter, melted slightly cooled
- 1 tablespoon neutral oil or butter for cooking
Instructions
Preparation Steps
- In a large bowl, whisk flour, baking powder, salt, cinnamon, and brown sugar until evenly combined.
- In a separate bowl, whisk mashed sweet potato with milk, egg, vanilla, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix. Let the batter rest for 5 minutes.
- Heat a nonstick skillet or griddle over medium heat and brush lightly with oil or butter.
- Scoop about 0.25 cup of batter per pancake onto the hot surface. Cook 2 to 3 minutes until bubbles form on top and edges look set.
- Flip and cook 1 to 2 minutes more until golden and cooked through. Adjust heat as needed to prevent burning.
- Repeat with remaining batter, adding a little more oil or butter to the pan as needed. Serve warm with butter and maple syrup.
Notes
Make it dairy-free by using almond or oat milk and swapping the butter for oil. For gluten-free, use a 1:1 gluten-free all-purpose flour blend. Add-ins like 0.25 cup mini chocolate chips or chopped pecans are great—fold them in with the batter.