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In recent years, sweet potatoes have emerged as a star ingredient in breakfast dishes, captivating health enthusiasts and comfort food lovers alike. Their natural sweetness, vibrant color, and versatility make them an appealing choice for a variety of recipes. Among the most delightful ways to enjoy sweet potatoes at breakfast are Sweet Potato Pancakes, a delicious and nutritious alternative to traditional pancakes. These pancakes offer a perfect balance between indulgence and health, making them an ideal choice for those seeking a wholesome start to their day without sacrificing flavor.

Sweet Potato Pancakes

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Ingredients
  

1 cup cooked sweet potato, mashed (about 1 medium sweet potato)

1 cup all-purpose flour (or whole wheat flour for a healthier option)

2 tablespoons brown sugar (or maple syrup for a natural sweetener)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg (optional)

1 large egg

3/4 cup milk (dairy or non-dairy)

1 teaspoon vanilla extract

Butter or oil for cooking

Maple syrup and chopped pecans for serving (optional)

Instructions
 

Begin by cooking your sweet potato. You can steam, bake, or boil it until tender. Let it cool and then mash it in a bowl until smooth.

    In a separate large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well.

      In another bowl, whisk together the mashed sweet potato, egg, milk, and vanilla extract until fully combined and smooth.

        Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay. Let the batter sit for 5-10 minutes.

          Preheat a skillet or griddle over medium heat and add a small amount of butter or oil.

            For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for 3-4 minutes, or until bubbles begin to form on the surface and the edges look set.

              Flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown. Repeat with remaining batter, adding more butter or oil as needed.

                Serve warm, topped with maple syrup and chopped pecans if desired. Enjoy the heavenly sweetness!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 (about 8 pancakes)