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Sweet Potato Pancakes

Fluffy Sweet Potato Pancakes for a Healthier Breakfast Indulgence

Delicious Sweet Potato Pancakes that offer a nutritious twist on a classic breakfast favorite.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups mashed orange-fleshed sweet potatoes Beauregard variety preferred
  • 1 cup all-purpose flour Can be swapped with gluten-free flour
  • 1 tbsp baking powder Ensure it's fresh
  • 2 tbsp sugar Adjust sweetness as preferred
  • 1 tsp salt Essential for balancing flavors
  • 2 large eggs Room temperature for best results
  • 1 cup milk Can use non-dairy milk for vegan option
  • 1 tbsp apple cider vinegar Reacts with baking powder
  • 2 tbsp melted butter Replace with oil for dairy-free

Equipment

  • Mixing Bowl
  • griddle or non-stick skillet
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare the sweet potatoes by baking or boiling until tender.
  2. Combine dry ingredients in a large mixing bowl.
  3. Mix wet ingredients in another bowl until smooth.
  4. Fold the sweet potato mixture into the dry ingredients.
  5. Preheat the griddle to medium heat.
  6. Pour batter onto the hot griddle for each pancake.
  7. Flip pancakes once bubbles form on the surface.
  8. Serve warm with toppings of your choice.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 28gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 220mgPotassium: 320mgFiber: 2gSugar: 5gVitamin A: 10000IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container; can be frozen for up to 2 months.

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