Description
These Sweet Potato Pancakes are a delicious and nutritious twist on traditional pancakes, combining creamy mashed sweet potatoes with a fluffy batter. Perfect for a hearty breakfast or brunch, they offer a subtly sweet flavor and a soft, tender texture that pairs wonderfully with syrup, butter, or fresh fruit.
Ingredients
Scale
Sweet Potato Base
- 1 cup mashed sweet potatoes
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted butter
Instructions
- Prepare Sweet Potatoes: Peel and boil the sweet potatoes until they are fork-tender, then mash them until smooth to create a creamy base for the pancakes.
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, sugar, and salt to ensure even distribution of leavening and flavor.
- Combine Wet Ingredients: In a separate bowl, mix together the mashed sweet potatoes, milk, eggs, and melted butter until you achieve a smooth consistency.
- Combine Batter: Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix to keep the pancakes light and fluffy.
- Cook Pancakes: Preheat a griddle or frying pan over medium heat. Pour about 1/4 cup of batter per pancake onto the hot surface, cooking until bubbles form on the surface (around 3-4 minutes). Flip carefully and cook the other side until golden brown.
- Serve: Serve the pancakes warm with your favorite toppings such as maple syrup, butter, or fresh fruit for a comforting and satisfying meal.
Notes
- Ensure sweet potatoes are well mashed to avoid lumps in batter.
- Do not overmix the batter to maintain fluffiness.
- Cook on medium heat to ensure pancakes cook through without burning.
- Extra melted butter can be used on the griddle to prevent sticking.
- For a dairy-free option, substitute milk and butter with plant-based alternatives.
