Sweet potato pancakes are a tasty twist on your regular breakfast! They are fluffy, a little sweet, and bursting with flavor from warm spices.
These pancakes make mornings happier! I love drizzling syrup on them or topping them with fresh fruit. It’s like a hug from my plate! 🍽️
Key Ingredients & Substitutions
Sweet Potato: This is the star of the dish! You can use canned sweet potato puree if you’re short on time, or even mashed pumpkin for a different flavor. Make sure it’s smooth for the best texture in your pancakes.
Flour: All-purpose flour works well here, but you can try whole wheat flour for a healthier twist. Gluten-free flour blends can also substitute if needed, just keep an eye on the consistency.
Milk: Use any milk you prefer! Dairy milk is common, but almond, oat, or soy milk can work too. Each will lightly change the flavor but still yield delicious results.
Egg: For a vegan option, use flaxseed meal or chia seeds mixed with water as a binder. About one tablespoon of flaxseed mixed with three tablespoons of water stands in well for one egg!
How Do I Ensure My Pancakes Are Fluffy?
Getting fluffy pancakes is all about how you mix and cook them. First, don’t overmix the batter after combining the wet and dry ingredients. Too much mixing can toughen the pancakes. A few lumps are perfectly fine!
- Let the batter sit for a few minutes; this allows the baking powder to work better, resulting in lighter pancakes.
- Be patient while cooking! Don’t rush the flipping; look for bubbles on the top and edges that are set before turning them over.
- Adjust the heat as necessary. If they’re browning too quickly, turn down the heat. You want them golden, not burnt!
Sweet Potato Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup milk (whole or your choice)
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Butter or oil for cooking
For Toppings (Optional):
- Butter
- Maple syrup
- Whipped cream
- Yogurt
Time Needed:
This recipe takes about 10 minutes to prepare and about 15-20 minutes to cook. Within 30 minutes, you can enjoy delicious sweet potato pancakes on your table!
Step-by-Step Instructions:
1. Prepare the Sweet Potato:
If you haven’t cooked the sweet potato yet, start by peeling and dicing it. Boil or microwave it until very soft. Once cooked, mash the sweet potato until smooth and set it aside to cool.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. This will make sure all the dry ingredients are well combined and ready for the next step.
3. Combine Wet Ingredients:
In a separate bowl, beat the egg. Add the milk, melted butter (or oil), vanilla extract, and the cooled mashed sweet potato. Mix until everything is well combined and smooth. This will create a delicious pancake mixture!
4. Combine Both Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir everything together until just combined. Remember, a few lumps are perfectly fine! Overmixing can make the pancakes tough.
5. Get Cooking:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. This will help prevent sticking and give your pancakes a nice golden color.
6. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. This is when you know it’s time to flip!
7. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown and cooked through. You might want to adjust the heat if they cook too quickly.
8. Serve and Enjoy:
Transfer the pancakes to a plate and keep them warm while you finish cooking the rest of the batter. Serve the pancakes stacked, topped with butter, maple syrup, or your favorite toppings!
Enjoy your fluffy, warmly spiced sweet potato pancakes! They are perfect for breakfast or as a sweet snack anytime! 🍽️
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! Just cook and mash fresh sweet potatoes yourself. To do this, peel, chop, and then boil or microwave them until tender. Mash until smooth before adding to the batter.
What Can I Substitute for the Egg?
If you’re looking for an egg substitute, try using 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water. Let it sit for a few minutes until it becomes gel-like. Alternatively, use 1/4 cup of unsweetened applesauce for a similar effect!
How to Store Leftover Pancakes?
Store any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, pop them in the toaster or microwave until warmed through. You can also reheat them on a skillet for that freshly-cooked taste!
Can I Make This Recipe Gluten-Free?
Yes! You can substitute all-purpose flour with a gluten-free blend. Just ensure the blend contains xanthan gum or add a small amount to help with binding for better texture in your pancakes.
