These sweet potato pancakes are fluffy and delicious, perfect for breakfast or a snack! Made with wholesome sweet potatoes, they have a lovely natural sweetness that warms your heart.
And let’s be real, who doesn’t want pancakes for breakfast? I like to top mine with a drizzle of maple syrup and some fresh fruit—it’s a cozy morning treat!
Key Ingredients & Substitutions
Sweet Potatoes: These provide the base for your pancakes. I recommend using orange-fleshed sweet potatoes for their sweetness and texture. If you’re in a pinch, pumpkin puree can work as an alternative, but it might slightly change the flavor.
All-Purpose Flour: This helps give the pancakes structure. If you’re looking for a gluten-free option, you can substitute with almond flour or a gluten-free baking mix, though it may affect the texture slightly.
Buttermilk: This adds moisture and a slight tang. If you don’t have buttermilk, mix one cup of milk with a tablespoon of vinegar and let it sit for 5 minutes to sour it.
Brown Sugar: For a deeper flavor, I enjoy using brown sugar. If you’re looking to reduce sugar, you can cut it down or use a sugar substitute like maple syrup or agave, but adjust the liquid content accordingly.
How Can I Ensure My Pancakes Are Fluffy?
A common struggle in making pancakes is achieving that perfect fluffy texture. Here are some tips to help you get there:
- Don’t overmix the batter; it’s okay if some lumps remain. Overmixing can develop gluten, making the pancakes dense.
- Make sure your baking powder and baking soda are fresh to provide the right leavening action.
- Let the batter rest for about 5 minutes before cooking. This helps the ingredients meld and can lead to fluffier pancakes.
- Cook on medium heat; too high of heat can burn the outsides while leaving the insides raw. Adjust your heat as needed.
Sweet Potato Pancakes
Ingredients You’ll Need:
- 1 cup mashed sweet potatoes (cooked and peeled)
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup buttermilk (or milk with 1 tablespoon vinegar)
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
- Maple syrup, for serving
- Whipped cream or butter, for topping
How Much Time Will You Need?
This recipe takes about 15-20 minutes of preparation and an additional 15-20 minutes for cooking. So, overall, you can have these delightful sweet potato pancakes ready in about 40 minutes. Perfect for a cozy breakfast or brunch!
Step-by-Step Instructions:
1. Mixing Dry Ingredients:
Start by whisking together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Mixing these together ensures the leavening agents are evenly distributed for fluffy pancakes.
2. Preparing Wet Ingredients:
In a separate medium bowl, combine the mashed sweet potatoes, buttermilk, egg, melted butter, and vanilla extract. Use a fork or a whisk to mix everything until smooth. This will create a creamy batter base.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir them together until just combined—there may be a few lumps left, and that’s totally okay! Overmixing can make the pancakes tough.
4. Cooking the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease the surface with some butter. Then, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges appear set, which should take about 2-3 minutes.
5. Flipping the Pancakes:
Once the pancakes are ready to flip, gently turn them over and cook for another 2 minutes or until they are golden brown and fully cooked through. Transfer your pancakes to a plate and keep them warm while you cook the rest of the batter.
6. Serving:
Serve your delicious sweet potato pancakes stacked high with a generous drizzle of maple syrup. Don’t forget to add a dollop of whipped cream or a pat of butter on top for extra yumminess!
Enjoy your warm, flavorful sweet potato pancakes! They’re a delightful start to any day.
Can I Use Canned Sweet Potatoes?
Yes, you can use canned sweet potatoes for ease! Just make sure to drain them well and mash until smooth before using them in the recipe.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes until it thickens. This makes a great substitute!
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in a toaster or microwave until warm.
Can I Make These Pancakes Vegan?
Absolutely! You can substitute the egg with a flaxseed egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) and replace buttermilk with a plant-based milk mixed with vinegar. Use melted coconut oil instead of butter for cooking!
