Description
Sweet Potato Pancakes are fluffy, nutrient-rich pancakes made with mashed sweet potatoes for natural sweetness and vibrant color. This healthy breakfast twist delivers both flavor and nutrition, making them perfect for families, brunches, or weekday mornings.
Ingredients
Scale
- 1 medium sweet potato, peeled, boiled, and mashed (about ½ cup mashed)
- 1 cup all-purpose flour (or gluten-free flour)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon sugar (optional)
- ½ cup milk (dairy or plant-based)
- 1 large egg
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Toppings: maple syrup, yogurt, fresh fruit, nuts, or shredded sweet potato
Instructions
- Peel, boil, and mash 1 medium sweet potato until smooth (about ½ cup).
- In a mixing bowl, whisk flour, baking powder, salt, and sugar.
- In another bowl, whisk mashed sweet potato, milk, egg, and vanilla until smooth.
- Gradually fold wet mixture into dry mixture, stirring until just combined (do not overmix).
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour batter in small portions (about ¼ cup each) onto skillet. Cook until bubbles form and edges turn golden.
- Flip carefully and cook until fluffy and evenly browned.
- Serve warm with toppings like syrup, yogurt, berries, or nuts.
Notes
- Do not overmix batter to keep pancakes light and fluffy.
- Add cinnamon, nutmeg, or orange zest for extra flavor.
- Store in the fridge up to 3 days or freeze in a single layer for up to 3 months.
- Reheat in toaster oven for crisp edges or microwave for quick reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop, Skillet
- Cuisine: American, Healthy
Nutrition
- Serving Size: 2 pancakes
- Calories: ~240
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 45 mg