These sweet potato pancakes are soft, fluffy, and packed with flavor! They make a great breakfast that feels like a treat. Plus, they’re super easy to whip up!
Believe me, the natural sweetness of the sweet potatoes really shines through. I love topping mine with a drizzle of maple syrup. So good! You’ll be flipping them all morning! 😄
Key Ingredients & Substitutions
Sweet Potatoes: The star of this dish! Use one medium to get about a cup when cooked and mashed. For a faster option, you can use canned sweet potato or pumpkin puree if you’re in a pinch.
Flour: All-purpose flour works great, but if you’re after a healthier twist, try whole wheat flour or a gluten-free blend. Just keep in mind that texture might change slightly.
Buttermilk: If you don’t have buttermilk, simply mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for five minutes. This makes a great substitute!
Spices: The cinnamon and nutmeg add warmth and flavor. You can substitute the nutmeg with pumpkin pie spice if you have that on hand.
How Do You Make the Perfect Fluffy Pancakes?
Getting pancakes just right can be tricky. Here’s how to ensure they’re fluffy and delicious!
- Make sure your baking powder and baking soda are fresh; this is key for fluffiness.
- Don’t overmix! Gently fold the wet and dry ingredients together until just combined. A few lumps are okay.
- Heat your pan on medium heat. If it’s too hot, pancakes can burn outside while staying raw inside.
- Look for bubbles on the surface when cooking; that’s your cue to flip!
Enjoy making your sweet potato pancakes! They’re perfect for a cozy breakfast with family or friends.
Sweet Potato Pancakes
Ingredients:
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons brown sugar
- 1 large egg
- 1 cup buttermilk (or milk with 1 tablespoon vinegar or lemon juice, let sit 5 minutes)
- 2 tablespoons melted butter, plus extra for cooking
- 1 teaspoon vanilla extract
- Maple syrup, for serving
- Whipped cream or butter, for topping
- Powdered sugar, for garnish (optional)
Time Needed:
This delicious recipe takes about 15 minutes to prepare and around 10-15 minutes to cook. Total time is approximately 30 minutes from start to finish. Perfect for a cozy breakfast!
Instructions:
1. Prepare the Sweet Potatoes:
If your sweet potato isn’t cooked yet, pierce it with a fork a few times. You can microwave it on high until soft for about 5-7 minutes, or bake it in the oven at 400°F (200°C) for 45-60 minutes. Once cooked, peel and mash until smooth, then let it cool.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and brown sugar. This combines all the dry ingredients so they’re ready for the wet ones.
3. Combine the Wet Ingredients:
In another bowl, beat the egg, then add the buttermilk, mashed sweet potato, melted butter, and vanilla extract. Mix everything together until it’s well combined.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients, gently folding them together. Be careful not to overmix; it’s okay if there are a few lumps in the batter. This will keep your pancakes fluffy!
5. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter onto the skillet. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook the other side until it’s golden brown, about 1-2 more minutes. Keep an eye on your pancakes as cooking times may vary!
7. Repeat and Serve:
Repeat the cooking process with the remaining batter, greasing the pan as needed. Stack the pancakes high! Top with a pat of butter or whipped cream, a dusting of powdered sugar if desired, and lots of maple syrup drizzled over the top.
Enjoy your fluffy, warmly spiced sweet potato pancakes! They’re great for breakfast, brunch, or even as a snack!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! Fresh sweet potatoes bring great flavor and texture. Just cook them first by baking or microwaving until soft, then mash before adding to the batter. One medium sweet potato should yield about a cup when mashed.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them! Just layer parchment paper between each pancake before placing them in a freezer-safe bag, and they’ll be good for about a month.
What Can I Add to the Pancake Batter?
Feel free to add mix-ins like chocolate chips, chopped nuts, or dried fruits to the batter for an extra touch! Just make sure not to overmix when incorporating them.
Can I Make These Pancakes Vegan?
Yes, you can! Substitute the egg with a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit for 5 minutes) and use plant-based milk and butter to make them vegan-friendly.
