Sweet Potato Pancake

Warm, fluffy, and packed with flavor, these Sweet Potato Pancakes are a delicious and wholesome twist on a breakfast classic. Made with mashed sweet potatoes, cozy spices, and a touch of maple syrup, they’re the perfect way to start your day. Whether you’re serving them for brunch, breakfast, or even as a sweet snack, these pancakes bring comfort and nutrition in every bite.

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Why You’ll Love This Recipe
Naturally Sweet – Sweet potatoes add flavor and moisture without extra sugar.
Nutrient-Rich – High in fiber, vitamins, and complex carbs.
Spiced Just Right – With cinnamon and nutmeg for that warm, cozy flavor.
Fluffy Texture – Soft and tender with crisp edges.
Great for Meal Prep – Make ahead and freeze for easy breakfasts.

Ingredients You’ll Need

• 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
• 2 large eggs
• ½ cup milk (dairy or non-dairy)
• 1 tbsp maple syrup or honey
• 1 tsp vanilla extract
• ¾ cup all-purpose flour (or whole wheat)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• Butter or oil for cooking

Optional Toppings:

• Maple syrup
• Greek yogurt or whipped cream
• Chopped pecans or walnuts
• Fresh berries or banana slices
• Cinnamon sugar dusting

Tools You’ll Need

• Mixing bowls
• Whisk or fork
• Non-stick skillet or griddle
• Measuring cups and spoons
• Spatula

Step-by-Step Instructions

Step 1: Prepare the Batter
In a large bowl, whisk together the mashed sweet potato, eggs, milk, maple syrup, and vanilla until smooth.
In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add dry ingredients to the wet mixture and stir until just combined—do not overmix.

Step 2: Heat the Skillet
Preheat a non-stick skillet or griddle over medium heat.
Add a little butter or oil to coat the surface.

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

Step 4: Serve and Enjoy
Stack pancakes on a plate and add your favorite toppings.
Serve warm and enjoy every sweet, spiced bite.

Tips for Perfect Sweet Potato Pancakes
Use Cooked & Mashed Sweet Potato – Roasted or steamed sweet potatoes work best.
Adjust Consistency – If the batter is too thick, add a splash of milk.
Don’t Rush the Flip – Wait for bubbles and set edges before flipping.
Keep Warm – Place cooked pancakes on a baking sheet in a warm oven until ready to serve.
Freeze Extras – Cool completely and freeze in a single layer.

Serving Suggestions
With Maple Syrup – Classic and delicious.
Yogurt & Fruit – Add creaminess and natural sweetness.
With Eggs – Make it a hearty breakfast.
Nut Butter – Spread with almond or peanut butter for protein.
Savory Style – Top with sautéed greens and a fried egg.

How to Store & Reheat

Storing:
Cool completely and store in an airtight container in the fridge for up to 4 days.

Freezing:
Layer with parchment and freeze in a zip-top bag for up to 2 months.

Reheating:
Toaster, oven, or microwave—warm until heated through.

Frequently Asked Questions

1. Can I make them gluten-free?
   Yes, use a 1:1 gluten-free flour blend or oat flour.
2. Can I use canned sweet potato?
   Yes, just be sure it’s plain and not sweetened or spiced.
3. What milk works best?
   Any milk—dairy, almond, oat, or soy—all work well.
4. Can I make them egg-free?
   Try flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) as a substitute.

Final Thoughts
Sweet Potato Pancakes are a comforting, flavorful way to add some extra nutrients to your breakfast table. With their beautiful orange hue, soft texture, and warm spice, they’re a meal that feels indulgent yet wholesome. Perfect for any morning when you want something satisfying and special.

Try them today and bring a little extra sweetness to your plate!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American (Healthy Comfort)

Nutritional Information (Per Serving – 2 pancakes):
Calories: 210 | Protein: 6g | Carbohydrates: 28g | Fat: 8g | Fiber: 3g | Sodium: 280mg

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