Fluffy Sweet Potato Pancakes
These fluffy sweet potato pancakes are soft, tender, and naturally sweet thanks to mashed sweet potatoes. They’re perfect for cozy breakfasts and keep you full longer than regular pancakes.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup mashed sweet potato
- 2.5 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp apple cider vinegar
- 1/4 cup melted butter
- 2 tbsp brown sugar
- 1.5 cups milk
- 2 large eggs
Instructions
- Prepare the sweet potato by baking or boiling until tender, then mash and let cool to room temperature.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, combine mashed sweet potato, milk, eggs, melted butter, apple cider vinegar, and brown sugar. Mix until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix. Small lumps are fine.
- Preheat a greased skillet or griddle over medium heat (350°F).
- Scoop 1/4 cup of batter per pancake onto the skillet and cook for 2–3 minutes until bubbles form on top.
- Flip and cook another 1–2 minutes until golden brown and cooked through.
- Repeat with remaining batter. Serve warm with desired toppings.
Notes
- Use canned sweet potato puree if short on time, but ensure it’s unsweetened.
- Substitute whole wheat or gluten-free flour if preferred.
- For dairy-free pancakes, use plant milk and oil instead of butter.
- Overmixing the batter will lead to dense pancakes; stir gently.
- Freeze leftovers with parchment between layers for up to 2 months.
Find it online: https://www.recipebyelena.com/fluffy-sweet-potato-pancakes/