Description
Delicious and fluffy sweet potato pancakes infused with warm spices, perfect for a comforting breakfast or brunch.
Ingredients
Scale
- 1–2 medium sweet potatoes
- 1 cup all-purpose flour (or whole wheat/gluten-free)
- 1 tablespoon baking powder
- 1 pinch salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- 1 cup milk (dairy or plant-based)
- Butter or oil for cooking
Instructions
- Boil or bake sweet potatoes until tender. Once cooled, peel and mash.
- In a large bowl, combine mashed sweet potato, flour, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, beat eggs and mix in milk.
- Gradually combine wet ingredients with dry ingredients, stirring until just mixed.
- Heat a non-stick skillet over medium heat and add butter or oil.
- Pour about 1/4 cup of batter onto the skillet. Cook until bubbles form (3-4 minutes), then flip and cook until golden brown.
- Repeat until all batter is used, adjusting heat as necessary.
Notes
Serve with maple syrup, fruit, or yogurt. Store leftovers in an airtight container for up to three days in the refrigerator or one month in the freezer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: sweet potato, pancakes, breakfast, brunch, comfort food, family recipe