Sweet Potato Pancake

Looking for a hearty and naturally sweet breakfast option? These Sweet Potato Pancakes are the perfect twist on a morning classic. Fluffy, warmly spiced, and subtly sweet, they’re packed with nutrients and comforting flavor. Whether served with maple syrup, yogurt, or fresh fruit, they’re a wholesome way to start your day.

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Why You’ll Love This Recipe
Nutritious & Delicious – Sweet potatoes are rich in fiber, vitamins, and antioxidants.
Fluffy Texture – Light, moist pancakes with a tender crumb.
Naturally Sweet – Sweet potato adds a rich, earthy sweetness without much added sugar.
Great for Meal Prep – Make ahead and reheat easily all week.
Kid-Approved – Mildly sweet and full of cozy flavors.

Ingredients You’ll Need

For the Pancakes:
1 cup mashed cooked sweet potato (about 1 medium)
2 large eggs
¾ cup milk (dairy or non-dairy)
1 tsp vanilla extract
1 tbsp maple syrup or honey (optional)
1 cup whole wheat flour (or all-purpose flour)
1½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
Butter or oil for greasing the pan

Optional Add-ins & Toppings:
¼ cup chopped pecans or walnuts
Banana slices or fresh berries
Extra maple syrup
Greek yogurt or nut butter
Chia seeds or flaxseeds

Tools You’ll Need
Mixing bowls
Whisk or hand mixer
Griddle or non-stick skillet
Spatula
Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prepare the Sweet Potato
Cook and mash one medium sweet potato (roasted or boiled).
Let it cool slightly before mixing into the batter.

Step 2: Mix Wet Ingredients
In a large bowl, whisk together mashed sweet potato, eggs, milk, vanilla extract, and maple syrup until smooth and well blended.

Step 3: Add Dry Ingredients
In a separate bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add dry ingredients to the wet mixture.
Stir until just combined—do not overmix.

Step 4: Preheat and Grease the Pan
Heat a griddle or non-stick skillet over medium heat.
Lightly grease with butter or oil.

Step 5: Cook the Pancakes
Pour about ¼ cup of batter for each pancake onto the hot surface.
Cook for 2–3 minutes until bubbles form on top and edges look set.
Flip and cook for another 2–3 minutes until golden and cooked through.
Repeat with remaining batter.

Step 6: Serve and Top
Serve warm with your favorite toppings like syrup, fruit, or yogurt.

Tips for the Best Pancakes
Use Cooked, Mashed Sweet Potato – Roasted gives the best flavor and texture.
Don’t Overmix – Mix until just combined for fluffy pancakes.
Keep Warm – Store cooked pancakes in a warm oven (200°F) while finishing the batch.
Make Them Mini – For kid-friendly silver dollar pancakes.

Serving Suggestions
With Maple Syrup – Classic and comforting.
Topped with Fresh Fruit – Berries, bananas, or apple slices are perfect.
With Yogurt and Honey – Adds creaminess and tang.
Sprinkled with Nuts – Pecans or walnuts add crunch and richness.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Layer pancakes with parchment paper and freeze for up to 2 months.

Reheating:
Microwave: Heat for 20–30 seconds.
Toaster: Toast for crisp edges.
Oven: Reheat at 300°F for 5–7 minutes.

Frequently Asked Questions

1. Can I use canned sweet potato?
   Yes, canned or pureed sweet potato works perfectly.
2. Are these pancakes gluten-free?
   Use a gluten-free flour blend to make them gluten-free.
3. Can I make them dairy-free?
   Yes, just use almond, soy, or oat milk and a dairy-free spread for greasing.
4. Can I make them egg-free?
   Try using flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) as a substitute.

Final Thoughts
These Sweet Potato Pancakes are a cozy, healthy twist on a breakfast classic. With their fluffy texture, warm spices, and natural sweetness, they’re sure to become a family favorite. Whether you enjoy them fresh off the griddle or as a quick reheat meal during the week, they’re a delicious way to start any day.

Make a batch and discover just how tasty and nourishing pancakes can be!

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: American

Nutritional Information (Per Serving – 2 pancakes):
Calories: 220 | Protein: 6g | Carbohydrates: 32g | Fat: 7g | Fiber: 3g | Sodium: 290mg

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