Fluffy Sweet Potato Pancakes

Why Make This Recipe

You might be wondering, “Why should I make Fluffy Sweet Potato Pancakes?” Well, let me tell you! These pancakes are not just your average breakfast; they are packed with flavor and nutrients. Sweet potatoes? Yes, please! They’re loaded with vitamins, and they add a subtle sweetness and a beautiful orange hue to your morning stack. Plus, who doesn’t love a fluffy pancake that practically dances on your plate? 😋

How to Make Fluffy Sweet Potato Pancakes

Making these pancakes is as easy as pie—oops, I meant pancakes! You don’t need to be a master chef to whip up this deliciousness. Just follow these simple steps, and you’ll impress not only yourself but anyone who gets lucky enough to snag a bite.

Ingredients

• 1 cup mashed sweet potatoes
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Directions

1. In a bowl, mix together the mashed sweet potatoes, milk, egg, melted butter, and vanilla extract.
2. In another bowl, combine the flour, sugar, baking powder, salt, and cinnamon.
3. Gradually add the dry ingredients to the sweet potato mixture, stirring until just combined. We don’t want to overmix; we’re making pancakes, not bread!
4. Preheat a griddle or non-stick skillet over medium heat.
5. Pour 1/4 cup of batter for each pancake onto the skillet.
6. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
7. Serve warm with maple syrup or your favorite toppings. 🍯

How to Serve Fluffy Sweet Potato Pancakes

Alright, so you’ve made these beauties—now, how do you serve them? You can go classic with a drizzle of maple syrup or get adventurous with toppings like whipped cream, chopped nuts, or even caramelized bananas. Feeling fancy? Throw on some chocolate chips or a dollop of Greek yogurt. Trust me; your breakfast will be Instagram-worthy! 📸

How to Store Fluffy Sweet Potato Pancakes

Got leftovers? Awesome! You can store these pancakes in an airtight container in the fridge for up to 3 days. Just pop them in the toaster or microwave when you’re ready for a reheated treat. You can also freeze them! Stack them with parchment paper in between and store them in the freezer for up to 2 months.

Tips to Make Fluffy Sweet Potato Pancakes

• Use fresh sweet potatoes: Homemade mashed sweet potatoes work better than canned for flavor and texture.
• Don’t overmix: Keep it gentle when combining wet and dry ingredients; lumps are okay!
• Adjust the sweetness: If you like it sweeter, add more sugar, or try a splash of maple syrup straight into the batter.
• Experiment with spices: Add a pinch of nutmeg or ginger for a fun twist.

Variation

If you want to make these pancakes gluten-free, swap the all-purpose flour for a 1:1 gluten-free baking blend. You can also try adding blueberries or chocolate chips to the batter for extra flavor. Mix and match!

FAQs

1. Can I use leftover sweet potato casserole?
Absolutely! Just make sure it’s not loaded with too much sugar or marshmallows. It might make for a sweet pancake surprise! 🎉

2. Can I make these pancakes ahead of time?
Sure thing! You can prepare the batter the night before and store it in the fridge. Just give it a gentle stir before cooking in the morning.

3. What can I do if the batter is too thick?
If your batter feels like concrete, add a splash of milk until you get that perfect pourable consistency. No one wants pancake bricks! 😆

Whip up a batch of these Fluffy Sweet Potato Pancakes, and I promise you’ll be hooked! Enjoy!

Fluffy Sweet Potato Pancakes

These pancakes are packed with flavor and nutrients, featuring sweet potatoes for a subtle sweetness and a beautiful orange hue.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 pancakes

Course: Breakfast, Brunch

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup mashed sweet potatoes Use fresh mashed sweet potatoes for best flavor.
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup all-purpose flour Can be substituted with gluten-free baking blend.
• 2 tablespoons sugar Adjust according to taste.
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon Experiment with other spices if desired.

Method

 

Preparation

1. In a bowl, mix together the mashed sweet potatoes, milk, egg, melted butter, and vanilla extract.
2. In another bowl, combine the flour, sugar, baking powder, salt, and cinnamon.
3. Gradually add the dry ingredients to the sweet potato mixture, stirring until just combined.

Cooking

1. Preheat a griddle or non-stick skillet over medium heat.
2. Pour 1/4 cup of batter for each pancake onto the skillet.
3. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Serving

1. Serve warm with maple syrup or your favorite toppings.

Notes

Store pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in toaster or microwave.