Fluffy Sweet Potato Pancakes
These Fluffy Sweet Potato Pancakes are soft, flavorful, and filled with cozy fall sweetness, making for a delightful breakfast option.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (or whole wheat flour for extra fiber)
- 1 tablespoon brown sugar or maple syrup
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
- ¼ teaspoon salt
Wet Ingredients
- 1 cup mashed sweet potatoes (about 1 large cooked potato)
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or coconut oil
For Cooking
- Cooking spray or butter for greasing the pan
Instructions
Preparation
- In a large bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Whisk to blend evenly.
- In a separate bowl, mix mashed sweet potatoes, milk, egg, vanilla, melted butter, and brown sugar until smooth and creamy.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should be thick but pourable. Avoid overmixing to keep the pancakes light and fluffy.
Cooking
- Heat a nonstick skillet or griddle over medium heat and lightly coat with butter or cooking spray.
- Pour ¼ cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until small bubbles form on the surface and edges look set. Flip and cook another 2 minutes until golden brown and cooked through.
- Stack pancakes high and top with maple syrup, fresh fruit, or a sprinkle of powdered sugar.
Notes
Let the batter rest for 5 minutes before cooking for extra fluffy results. Store cooked pancakes in the fridge for up to 3 days or freeze for 2 months. Reheat in a toaster or skillet. For dairy-free version, substitute almond or oat milk and use coconut oil instead of butter.