Fluffy Sweet Potato Pancakes
Fluffy Sweet Potato Pancakes are a delightful breakfast treat that combines the natural sweetness of mashed sweet potatoes with a light, airy texture. Perfect for cozy mornings or festive brunches, these pancakes are not only easy to make but also visually stunning. Topped with maple syrup or fresh fruit, every bite offers a warm and comforting experience that brings joy to your table.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 4 people (8 pancakes) 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (about 1 cup mashed)
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 large eggs
- 3/4 cup milk (any kind)
- 1 tsp ground cinnamon
- Pinch of salt
Instructions
- Peel and cube the sweet potatoes. Boil in water until tender (about 15 minutes). Drain and mash until smooth.
- In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
- In another bowl, beat eggs and mix in the mashed sweet potatoes and milk until smooth.
- Combine wet and dry ingredients gently; avoid overmixing.
- Preheat a nonstick skillet over medium heat; lightly grease it.
- Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form (2–3 minutes), then flip and cook until golden brown (about 1 minute).
- Serve warm with maple syrup or fresh fruit.
Nutrition
- Serving Size: 2 pancakes (about 150g)
- Calories: 320
- Sugar: 6g
- Sodium: 370mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg
Keywords: - For added fiber, substitute half the all-purpose flour with whole wheat flour. - Customize by adding chocolate chips or nuts to the batter before cooking. - To store leftovers, keep them in an airtight container in the fridge for up to three days or freeze for up to three months.