Description

Sweet Potato Pancakes are a deliciously fluffy breakfast treat that combines the natural sweetness of sweet potatoes with a hint of cinnamon. Perfect for lazy weekends or special brunches, these pancakes are easy to make and sure to impress your family and friends. Serve them warm with maple syrup, fresh fruits, or your favorite toppings for a delightful start to your day.

Ingredients

Scale

1 cup mashed sweet potatoes (about 2 medium)
1 cup all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
2 large eggs
1 cup milk (dairy or non-dairy)
2 tbsp butter or oil (for cooking)

Instructions

Preheat oven to 400°F (200°C). Poke holes in sweet potatoes and roast for about 45 minutes until tender. Cool, then mash.
In a bowl, combine mashed sweet potatoes, flour, baking powder, cinnamon, eggs, and milk. Whisk until smooth.
Heat a non-stick skillet over medium heat; add butter or oil.
Pour 1/4 cup of batter for each pancake. Cook for about 3-4 minutes until bubbles form; flip and cook for another 2-3 minutes until golden brown.
Serve warm with your favorite toppings.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Nutrition

Serving Size: 2 pancakes (180g)
Calories: 290
Sugar: 6g
Sodium: 360mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 4g
Protein: 7g
Cholesterol: 120mg

Keywords: - For added flavor, mix in nutmeg or vanilla extract. - Substitute sweet potatoes with butternut squash if desired. - Store leftovers in an airtight container in the fridge for up to four days; reheat in the toaster or microwave.