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Fluffy Sweet Potato Pancakes

These pancakes are packed with flavor and nutrients, featuring sweet potatoes for a subtle sweetness and a beautiful orange hue.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.