Description
Delicious sweet potato pancakes that capture the warmth and flavor of childhood breakfasts, perfect for any brunch.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup all-purpose or whole wheat flour
- 2 large eggs
- 1 cup milk (dairy or plant-based)
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Butter or oil for frying
Instructions
- Prepare the Sweet Potatoes: Wash and bake sweet potatoes at 400°F for 45 minutes until tender. Let cool and scoop flesh into a mixing bowl.
- Mix The Batter: Mash sweet potato until smooth. Add flour, eggs, milk, baking powder, cinnamon, and nutmeg. Stir until combined.
- Heat the Skillet: Heat butter or oil in a non-stick skillet over medium heat.
- Cook the Pancakes: Pour 1/4 cup of batter for each pancake. Cook for 3-4 minutes until bubbles form, then flip and cook for an additional 2-3 minutes until golden brown.
- Serve Warm: Enjoy with maple syrup, fresh berries, or sautéed garlic mushrooms.
Notes
For gluten-free, substitute almond or oat flour. Pumpkin puree can replace eggs if there is a nut allergy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
Keywords: sweet potato pancakes, brunch, breakfast, comfort food, vegetarian, southern cuisine