Description
Sweet Potato Pancakes are the ultimate breakfast upgrade—moist, golden-brown, and naturally sweetened with nutrient-rich sweet potato puree. They deliver fiber, protein, and lasting energy, making them both delicious and satisfying.
Ingredients
1 cup mashed sweet potato (about 1 medium potato, cooled)
2 large eggs
1 cup milk (any kind)
2 tablespoons maple syrup or honey
2 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract
1 ½ cups whole wheat flour or all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
Instructions
1. Prick a medium sweet potato with a fork and microwave for 5–7 minutes until soft. Scoop out flesh and let cool completely.
2. In a large bowl, whisk together mashed sweet potato, eggs, milk, maple syrup, melted butter, and vanilla until smooth.
3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gently fold dry mixture into wet mixture until just combined. Do not overmix.
5. Heat a greased non-stick skillet or griddle over medium heat. Pour ¼ cup of batter for each pancake.
6. Cook until bubbles form and edges look set, then flip and cook 1–2 minutes until golden brown.
7. Serve warm with desired toppings.
Notes
Let the sweet potato cool before mixing to prevent scrambled eggs.
Do not overmix; a few lumps in the batter are fine.
Cook on medium heat for fluffy pancakes with golden edges.
Storage: Refrigerate up to 4 days or freeze up to 3 months with parchment paper between pancakes.
Reheat in toaster or oven for best results.
Toppings: maple syrup, almond butter, Greek yogurt with berries, or toasted pecans.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 9 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 75 mg