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Description
Make classic sweet potato pancakes. This recipe provides a straightforward method for a comforting breakfast or brunch item.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- Vegetable oil or butter, for cooking
- Maple syrup, for serving
Instructions
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate medium bowl, whisk together the mashed sweet potato, buttermilk, melted butter, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are acceptable.
- Heat a lightly oiled or buttered griddle or large nonstick skillet over medium heat. Pour about 1/4 cup of batter per pancake onto the hot griddle.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip only once.
- Serve immediately with maple syrup and your favorite toppings.
Notes
- Ensure sweet potato is fully mashed for a smooth batter.
- Do not overmix the batter; this keeps the pancakes fluffy.
- Adjust heat as needed to prevent burning and ensure even cooking.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 15g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg