These sweet potato pancakes are a tasty twist on your morning routine! They are fluffy, colorful, and just a bit sweet—perfect for a cozy breakfast.
My family loves these pancakes! I add a drizzle of maple syrup on top, and it feels like a warm hug on a plate. Trust me, you’ll want to make these again and again!
Ingredients & Substitutions
Sweet Potatoes: Use orange-fleshed sweet potatoes for the best flavor and color. If you’re short on time, canned sweet potato puree could work, but make sure to adjust the moisture level.
Flour: All-purpose flour provides structure, but you can use whole wheat flour for a heartier texture or a gluten-free flour blend if needed.
Buttermilk: If you don’t have buttermilk, simply mix 1 cup of milk with 1 tbsp of vinegar or lemon juice. Let it sit for about 5 minutes until it curdles.
Spices: Ground cinnamon and nutmeg give these pancakes a warm flavor. Feel free to add a pinch of ginger or cloves for some extra warmth or to suit your taste.
How Do I Get Fluffy Pancakes Every Time?
Getting fluffy pancakes is all about careful mixing and cooking. Here are some helpful tips:
- Make sure to not overmix the batter! Stir just until combined—the lumps are okay.
- Let the batter rest for a few minutes before cooking. This helps create air bubbles, leading to fluffiness.
- Cook on medium heat. Too high and the outside will burn before the inside is cooked!
- Look for bubbles forming on the pancake surface; that’s your cue to flip.
Use these tips, and you’ll have fluffy, delicious sweet potato pancakes perfect for any breakfast! Enjoy!
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 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted butter (plus extra for cooking)
- 1 tsp vanilla extract
- Whipped cream, for topping (optional)
- Maple syrup, for serving
How Much Time Will You Need?
This delicious recipe takes about 10 minutes for prep and around 15-20 minutes for cooking. In total, you’re looking at around 30-35 minutes to enjoy these yummy sweet potato pancakes!
Step-by-Step Instructions:
1. Prepare the Sweet Potato:
Start by cooking the sweet potato. Peel and cube the sweet potato, then boil or bake it until tender—this should take about 15-20 minutes. Once cooked, mash the sweet potato until it’s smooth and set it aside to cool slightly.
2. Mixing the Dry Ingredients:
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps ensure all the dry ingredients are evenly distributed.
3. Combining Wet Ingredients:
In a separate bowl, mix the mashed sweet potato with buttermilk, the egg, melted butter, and vanilla extract. Stir these together until everything is well combined and smooth.
4. Bringing It Together:
Pour the wet sweet potato mixture into the bowl with the dry ingredients. Stir gently until just combined; it’s okay if the batter is a bit lumpy—overmixing can make your pancakes tough!
5. Cooking the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease the surface with butter. Once hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
6. Flipping and Finishing:
Carefully flip each pancake and cook for an additional 2 minutes, or until they are golden brown and cooked through. Remove the pancakes from the skillet and keep them warm while you repeat with the remaining batter.
7. Serving:
Stack your warm pancakes on a plate. Top with a dollop of whipped cream, if you like, and finish off with a generous drizzle of maple syrup. Enjoy your sweet potato pancakes, packed with flavor!
These pancakes make for a delightful breakfast, bringing you warmth and deliciousness in every bite!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Yes! If you’re short on time, canned sweet potato puree can work well. Just make sure to drain any excess moisture to avoid a watery batter.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly, and you’ll have a good buttermilk substitute.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or microwave until warmed through. Alternatively, you can freeze them for up to 2 months—just place parchment paper between them to prevent sticking.
Can I Make These Pancakes Gluten-Free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend, and the pancakes will still be delicious. Just make sure your baking powder is also gluten-free!
