Sweet Potato Pancakes

"Super yummy & nutritious pancakes which are great for breakfast, lunch or dinner and kids will gobble them up! Double up the recipe so the whole family can enjoy them. Dress them up with fresh fruit, syrup, or jam! Pancakes can be frozen and reheated or toasted for a quick & easy breakfast or snack."
 
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photo by CJAY8248 photo by CJAY8248
photo by CJAY8248
photo by brandon_wallace photo by brandon_wallace
Ready In:
20mins
Ingredients:
6
Yields:
12 pancakes
Serves:
3-4
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ingredients

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directions

  • Mix mashed sweet potatoes in a mixing bowl with egg.
  • Stir in the flour and add the baking powder.
  • Add up to 1/4 cup of milk while stirring.
  • Stir in 1 tbsp melted butter.
  • The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
  • Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
  • Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes).
  • Using a spatula, flip the pancakes and cook another 2 minutes.
  • Remove pancakes from the skillet and keep warm on a covered plate in the oven.
  • Freezes Well.

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Reviews

  1. Super delicious recipe! Thanks for posting it here. I doubled the recipe and got 5 large round yummy pancakes. That was enough for 2 and a half people. 1/4 cup of milk is not enough, it should be more like 3/4 cup. I used coconut milk because I did not have regular milk. I will definitely make this recipe again!!!!
     
    • Review photo by brandon_wallace
  2. These are great! I like that there is no added sugar. My kids can eat them with just a bit of butter on top and maybe a dash of maple syrup, and I feel better about it than a standard pancake or pikelet (drop scone) recipe. Thanks for sharing this recipe.
     
  3. I'm a big fan of the sweet potato, so this recipe definitely grabbed my attention! And to show how determined I was to make & enjoy these, I tripled the recipe since I also wanted to see how they'd be after being frozen! Freshly made they are wonderfully satisfying & another great way to enjoy the lowly yam! Thanks for sharing this very nice recipe & it's a keeper, too! [Made & reviewed for one of my adoptees in the current round of Pick A Chef]
     
  4. These were really good. My family even enjoyed them. I followed the recipe exactly as written. Made for Spring PAC 2010.
     
  5. As written, it doesn’t make a lot. I doubled the recipe (made into waffles), used coconut milk. added salt, vanilla, cinnamon & nutmeg. 1/3 of the flour I replaced with oatmeal & thinned out with milk...also added some chia seeds. Used a freshy roasted sweet potato- so good. These were so delicious! Served with whipped cream & topped with cinnamon, nutmeg & a drizzle of maple syrup. This is a keeeper
     
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Tweaks

  1. We really enjoyed these for breakfast. I cut back on calories and fat by using applesauce instead of butter and unsweetened almond milk. I did need to add quite a bit more liquid to this. I made some changes for our taste, so I added spices- cinnamon, ginger, nutmeg, and allspice. We like a sweeter pancake so I added a bit of splenda. These were like a pie flavored pancake. Everyone loved them. I doubled the recipe for four of us, and had a bit leftover.
     

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