Description
Enjoy these wonderfully fluffy sweet potato pancakes, perfect for a cozy fall breakfast or any family meal. They are easy to make and a healthier alternative to traditional pancakes.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup mashed cooked sweet potato
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon maple syrup
Instructions
- In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, combine mashed sweet potato, milk, egg, melted butter, and maple syrup. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- Ensure your sweet potato is fully cooked and mashed smoothly for the best texture.
- Adjust spices to your preference.
- Batter can be made ahead and stored in the refrigerator for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle/Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg