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In recent years, sweet potatoes have emerged as a star ingredient in breakfast dishes, captivating health enthusiasts and comfort food lovers alike. Their natural sweetness, vibrant color, and versatility make them an appealing choice for a variety of recipes. Among the most delightful ways to enjoy sweet potatoes at breakfast are Sweet Potato Pancakes, a delicious and nutritious alternative to traditional pancakes. These pancakes offer a perfect balance between indulgence and health, making them an ideal choice for those seeking a wholesome start to their day without sacrificing flavor.

Sweet Potato Pancakes

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Ingredients
  

1 cup mashed sweet potatoes (cooked and cooled)

1 cup all-purpose flour

2 tablespoons brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 cup buttermilk (or milk + 1 tsp vinegar)

2 large eggs

1 teaspoon vanilla extract

1 tablespoon melted butter (plus more for cooking)

Optional: chopped pecans or walnuts for added texture

Maple syrup for serving

Instructions
 

Prepare the Sweet Potatoes: If not done already, bake or steam sweet potatoes until tender, then let them cool. Once cooled, mash until smooth (about 1 cup).

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

      Combine Wet Ingredients: In another bowl, combine the mashed sweet potatoes, buttermilk, eggs, vanilla extract, and melted butter. Whisk until everything is smooth and well incorporated.

        Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients, mixing gently but thoroughly until just combined. Be careful not to overmix; some lumps are okay.

          Heat the Griddle or Skillet: Preheat a non-stick pan or griddle over medium heat and add a little butter to grease the surface.

            Cook the Pancakes: Pour about 1/4 cup of batter onto the hot skillet for each pancake. If desired, sprinkle a few chopped nuts on top of the batter. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip and cook for another 2-3 minutes or until golden brown.

              Repeat: Continue cooking the remaining batter, adding more butter to the skillet as needed.

                Serve: Stack the pancakes high, drizzle with maple syrup, and top with extra nuts or a dollop of yogurt if desired.

                  Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4-6