Description
Soft and fluffy sweet potato pancakes with a naturally sweet flavor and warm spices, perfect for a nourishing breakfast or weekend brunch.
Ingredients
Scale
- 200 g cooked sweet potato, mashed
- 200 g all-purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 large egg
- 240 ml milk
- 2 tbsp melted butter or oil
- 1 tsp vanilla extract
- Butter or oil, for cooking
Instructions
- 1. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- 2. In a separate bowl, mix the mashed sweet potato, egg, milk, melted butter, and vanilla extract until smooth.
- 3. Add the wet ingredients to the dry ingredients and stir until just combined.
- 4. Heat a nonstick pan or griddle over medium heat and lightly grease with butter or oil.
- 5. Pour about 2 tablespoons of batter per pancake onto the pan.
- 6. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden.
- 7. Remove from the pan and repeat with remaining batter.
- 8. Serve warm with maple syrup or yogurt.
Notes
- Use well-mashed sweet potato for the smoothest batter.
- Do not overmix the batter to keep pancakes light and fluffy.
- Leftover pancakes can be refrigerated or frozen and reheated as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 8 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 40 mg
Keywords: sweet potato pancakes, healthy breakfast, homemade pancakes