Description
Earthy, comforting, and delightfully fluffy—these Sweet Potato Pancakes bring a cozy twist to your morning stack. With a touch of nutmeg and rich sweet potato in every bite, they’re warm, spiced, and perfect for slow breakfasts or weekend brunching. Drizzle with syrup or top with a pat of butter—either way, they shine.
Ingredients
¾ lb sweet potatoes (about 1½ cups mashed)
1½ cups all-purpose flour
3½ tsp baking powder
1 tsp salt
½ tsp ground nutmeg
1½ cups milk
¼ cup unsalted butter, melted
2 large eggs, beaten
Instructions
Prepare Sweet Potatoes
Peel, cube, and boil sweet potatoes until fork-tender (about 10–12 minutes).
Drain and mash until smooth. Cool slightly.
Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, salt, and nutmeg.
Combine Wet Ingredients
In another bowl, whisk milk, melted butter, eggs, and mashed sweet potatoes until well blended.
Make the Batter
Add wet mixture to dry ingredients and stir just until combined. Do not overmix.
Cook the Pancakes
Heat a greased skillet or griddle over medium heat.
Pour ¼ cup batter for each pancake. Cook until bubbles form and edges set, then flip and cook 2–3 more minutes until golden.
Serve Warm
Top with butter, syrup, or a sprinkle of cinnamon sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 160 / serving
- Fat: 6g / serving
- Carbohydrates: 22g / serving
- Protein: 4g / serving