Sweet Potato Pancakes
Deliciously fluffy and nutritious sweet potato pancakes, perfect for cozy breakfasts.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour (For best results, use unbleached flour)
- 3 teaspoons baking powder (Make sure it’s fresh for fluffy pancakes)
- 1 teaspoon kosher salt (Enhances the sweetness)
- 0.5 teaspoon ground nutmeg (Warm spice that complements sweet potatoes)
- 0.5 teaspoon ground cinnamon (Adds warmth and sweetness)
Wet Ingredients
- 1.5 cups whole milk (Or substitute with almond milk for a dairy-free version)
- 1 cup mashed sweet potatoes (Freshly baked or canned works great!)
- 0.25 cup unsalted butter, melted (Let it sit at room temperature)
- 2 large eggs, beaten (Room temperature for better mixing)
- 1 teaspoon vanilla extract (A splash to brighten the flavors)
For Serving
- Maple syrup (The classic topping)
- Whipped cream (Because who doesn’t love a little luxury?)
Instructions
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
Combine Wet Ingredients
- In another medium bowl, mix the milk, mashed sweet potatoes, melted butter, beaten eggs, and vanilla extract until well incorporated.
Combine Mixtures
- Pour the dry mixture into the wet mixture and stir until just combined.
Preheat the Skillet
- Spray a nonstick skillet or griddle with cooking spray and heat over medium heat (about 350°F).
Cook the Pancakes
- Pour 1/3 cup of batter into the skillet and cook for about 3-4 minutes until golden brown.
- Flip and cook for another 3-4 minutes until both sides are beautifully golden.
Serve
- Serve the pancakes warm, topped generously with maple syrup and whipped cream.
Notes
For the fluffiest pancakes, check the freshness of your baking powder—it makes all the difference!