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Delicious sweet potato pancakes served with syrup and fresh berries for a cozy breakfast.

Sweet Potato Pancakes

Fluffy and delicious Sweet Potato Pancakes that make for a cozy family breakfast, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pancake Batter Ingredients
  • 1 cup sweet potato puree Forms the base, adding natural sweetness and moisture.
  • 2.5 cups all-purpose flour Provides structure and fluffiness.
  • 2 teaspoons baking powder Secret ingredient for fluffiness.
  • 1/2 teaspoon cinnamon Adds warmth and spice.
  • 1/4 teaspoon nutmeg Elevates the flavor.
  • 1/2 teaspoon salt Balances flavors.
  • 2 large eggs Acts as a binder for a rich texture.
  • 2 tablespoons brown sugar Enhances sweetness and depth.
  • 1.5 cups milk Makes the batter creamy.
  • 2 tablespoons apple cider vinegar Activates baking powder for fluffiness.
  • 1/4 cup butter Adds richness and flavor.

Method
 

Preparation
  1. In a large mixing bowl, whisk together the flour, baking powder, sugar, cinnamon, nutmeg, and salt.
  2. Add the sweet potato puree, eggs, milk, apple cider vinegar, and melted butter to the dry mixture. Stir until just combined.
  3. Allow the batter to sit for about 5 minutes.
  4. Preheat your griddle, frying pan, or skillet over medium-high heat and lightly grease it.
  5. Scoop 1/4-cup portions of the pancake batter onto the skillet and cover. Cook for about 2 minutes until bubbles form on the surface.
  6. Gently flip the pancakes and cook for another 1-2 minutes until they are golden brown.
  7. Repeat the process until all batter is used.

Notes

These pancakes can be refrigerated in an airtight container for up to 3 days or frozen for up to a month. You can also substitute sweet potato with pumpkin puree or add chocolate chips.