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–+ servings
A stack of sweet potato pancakes topped with toasted pecans, butter, and maple syrup

Sweet Potato Pancakes

40aprons.com/sweet-potato-pancakes/
Fluffy, warm, sweet potato pancakes are the perfect autumn breakfast or brunch dish. With hints of cinnamon, nutmeg, ginger, and brown sugar, these better-than-box-mix pancakes totally embrace the spirit (and flavors) of the season.
Prep 20 minutes
Cook 25 minutes
Total 45 minutes
Recipe Makes (Approximate): 16 pancakes

Equipment

  • Large bowls (2)
  • whisk
  • Large skillet (or griddle)
  • Ladle (or measuring cup)
  • Spatula
  • Plate

Ingredients

  • 1 ¾ cups all-purpose flour (see Notes)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon nutmeg
  • ½ teaspoon ginger
  • 2 tablespoons brown sugar (see Notes)
  • ½ cup mashed sweet potato (see Notes)
  • 1 ½ cups milk of choice
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • coconut oil (for cooking)
  • maple syrup (optional, for topping)
  • butter (optional, for topping)
  • toasted pecans (optional, for topping)

Instructions

  • In one large bowl, whisk together flour, baking powder, baking soda, cinnamon, kosher salt, nutmeg, ginger, and brown sugar.
    Dry ingredients for sweet potato pancakes in large glass mixing bowl
  • In second large bowl, whisk together mashed sweet potato, milk, and vanilla extract. Once combined, gently whisk in 2 large eggs.
    Wet ingredients for sweet potato pancakes in a large glass mixing bowl
  • Slowly pour wet ingredients into dry ingredients, whisking continually, until all ingredients are fully combined. Be careful not to overwork batter.
    Sweet potato pancake batter in large glass mixing bowl
  • Heat large skillet or griddle over medium heat. Once hot, add just enough oil to coat bottom of skillet. Heat oil until shimmering.
  • Ladle batter into skillet (or onto griddle) to form pancakes, being careful not to let pancakes touch. Note: I use ⅓ cup batter per pancake. Let pancakes cook, undisturbed, until bubbles begin to form on top of pancakes.
  • Gently flip pancakes over and cook 2 to 4 minutes on opposite side, until edges are golden brown. Transfer cooked pancakes to plate and repeat process with remaining batter until all pancakes have been cooked.
  • Divide pancakes as desired and top with maple syrup, butter, and toasted pecans (all optional). Serve warm.

Recipe Notes

  • Sweet Potato: You want to start with a sweet potato that's been fully cooked (baked, air fried, cooked in the Instant Pot, or microwaved) and then mashed up.
  • Make it Dairy Free: Use your favorite unsweetened dairy-free milk and use dairy-free butter for topping (or skip the butter completely).
  • Make it Gluten Free: Use 1 ¾ cups gluten-free all-purpose flour.
  • Make it Added Sugar Free: Use Brown Swerve instead of brown sugar.

Nutrition Information (Approximate)

Serving Size: 1pancakeCalories: 84calProtein: 3gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 26mgSodium: 182mgPotassium: 71mgTotal Carbs: 14gFiber: 1gSugar: 3gNet Carbs: 13gVitamin A: 661IUVitamin C: 1mgCalcium: 65mgIron: 1mg
Recipe By: Jasmine Comer
https://40aprons.com/sweet-potato-pancakes/