Sweet Potato Pancakes

🕒 Prep: 10 min
🔥 Cook: 5 min
🍽 Serves: 4
★★★★★
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Sweet Potato Pancakes are a delightful twist on the classic breakfast staple. These pancakes blend the earthy sweetness of sweet potatoes with a hint of cinnamon, making them perfect for cozy mornings or fall gatherings. They're sure to become a family favorite!

Ingredients for Sweet Potato Pancakes

All-purpose flour serves as the base, providing structure to the pancakes. Mashed sweet potatoes add natural sweetness and moisture, while sugar enhances the sweetness. The baking powder and baking soda work together to ensure the pancakes rise beautifully. A dash of ground cinnamon adds warmth and depth. A pinch of salt balances the flavors. Buttermilk not only adds richness but also reacts with the baking soda for a tender crumb. Egg binds the ingredients, adding stability and fluffiness. Melted butter introduces a buttery richness, and vanilla extract provides a hint of aromatic sweetness.

Tips & Tricks

  • For smooth mashed sweet potatoes, bake or steam them until very soft, then mash with a fork or potato masher.
  • If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • To keep pancakes warm while cooking, place them in a single layer on a baking sheet in a 200°F oven.

Serving Suggestions

These pancakes pair wonderfully with a dollop of whipped cream or a scoop of Greek yogurt for added creaminess. Drizzle with maple syrup and sprinkle with chopped nuts like pecans or walnuts for a delightful crunch. Fresh berries offer a refreshing burst of flavor that complements the sweetness of the pancakes.

Frequently Asked Questions

Can I make these pancakes gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend that’s meant for baking.
Can I use canned sweet potatoes?
Absolutely! Just make sure to drain them well and mash them until smooth.
How do I store leftovers?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or on a skillet.

Sweet Potato Pancakes Recipe Walkthrough

Start by grabbing two large bowls. In the first bowl, mix together the dry ingredients: all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, and salt. Stir them well to ensure the baking powder and soda are evenly distributed.

In the second bowl, whisk together the wet ingredients. Add the buttermilk, egg, melted butter, vanilla extract, and the mashed sweet potatoes. Whisk until you have a smooth, homogenous mixture.

Now combine the wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients. Stir until just combined — it’s okay if there are a few lumps; overmixing can lead to tough pancakes.

Preheat your griddle or a non-stick skillet over medium heat. Lightly grease it with a bit of butter or oil. Once hot, pour about 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, usually around 2-3 minutes.

Flip the pancakes and cook them for an additional 2 minutes or until they're a lovely golden brown. Serve them warm, and enjoy the delightful aroma wafting through your kitchen.

Why You'll Love This Recipe

  • Rich in flavor with a subtle sweetness from the sweet potatoes.
  • Perfectly fluffy with a hint of cinnamon warmth.
  • Easy to make with minimal cleanup — just two bowls needed!
  • Versatile enough for a weekday breakfast or a special brunch.

Ingredients

1 cup all-purpose flour
1 cup mashed sweet potatoes
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup buttermilk
1 large egg
2 tbsp melted butter
1/2 tsp vanilla extract

Step-by-step Instructions

1. In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt.
2. In another bowl, whisk together buttermilk, egg, melted butter, vanilla extract, and mashed sweet potatoes.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Preheat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter for each pancake onto the griddle and cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for an additional 2 minutes or until golden brown.
7. Serve warm with maple syrup or fresh berries.

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