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Sweet Potato Pancakes Recipe

Sweet Potato Pancakes

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Delight in these light, fluffy sweet potato pancakes packed with warm cinnamon and a hint of maple. Perfect for a cozy breakfast or weekend brunch, they bring natural sweetness and nutrition to your table in under 30 minutes.

Ingredients

Scale
  • 1 cup leftover mashed sweet potatoes
  • 2 large eggs
  • ½ cup milk
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon maple syrup (plus extra for serving)
  • ¾ cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Pinch of nutmeg (optional)
  • 2 tablespoons melted butter (plus more for cooking)

Instructions

  1. In a large bowl, whisk together mashed sweet potatoes, eggs, milk, brown sugar, and maple syrup until smooth.
  2. Sprinkle flour, cinnamon, baking powder, salt, and nutmeg over the wet mixture. Stir gently until the batter is smooth and thick but pourable.
  3. Fold in melted butter and mix until fully combined.
  4. Heat a large nonstick skillet over medium heat and melt a small pat of butter.
  5. Scoop ⅓ cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges set, about 2-4 minutes.
  6. Flip and cook for another 2-3 minutes until golden and cooked through.
  7. Repeat with remaining batter, adding more butter as needed. Serve warm with maple syrup.

Notes

  • Serving Suggestions: Delicious with extra maple syrup, fresh fruit, or a dollop of Greek yogurt. Pairs beautifully with crispy bacon or eggs.
  • Tips: For fluffier pancakes, avoid overmixing the batter. If too thick, add a splash more milk. Use room temperature ingredients for better batter consistency.
  • Storage: Store leftovers in an airtight container in the fridge up to 3 days or freeze for up to 3 months.
  • Reheating: Reheat in a toaster, microwave, or warm oven to keep edges crisp.

This straightforward recipe brings the natural richness of sweet potatoes into every tender bite, making it a hearty and wholesome breakfast treat.