Sweet potatoes can be used for so many recipes, including breakfast or brunch, and these fluffy, moist Sweet Potato Pancakes are the perfect choice for either! They are so good. You can serve with or without warm syrup. But don’t take my word for it.
Sweet potatoes always take me back to my childhood. My grandfather would eat a baked sweet potato at least 3 times a week when I was growing up. He had a garden in the backyard, so he could indulge as much as he desired. Once I got a taste of them myself, I was hooked. Now I’m always finding ways to incorporate sweet potatoes into many dishes I make!
I’ll let you in on a little secret — I am the person who will overdo it with the syrup. Yep. I pile it on in excess.
But these pancakes can really go without syrup. They are naturally sweet and truly need a dollop of butter. But…you still can’t go wrong with topping off your pancakes with the ole school Steen’s pure cane syrup. That stuff is addictive!
The Sweet potatoes are combined with many of the ingredients I use to make my sweet potato pie, so you know it’s gonna be good.
Ingredients you’ll need:
- Since you’ll need the sweet potato puree the blend with the other pancake ingredients, we can start with those details first. I typically use medium-sized sweet potatoes that weigh around 4-5 oz. each.
- The sweet potato puree is a combination of whole sweet potatoes, one organic egg, sugar, ground cinnamon, ground nutmeg, vanilla extract, evaporated milk, and melted butter. As a matter of fact, this puree is very similar to the filling I use to make my Mini Sweet Potato Pies.
- For the pancakes, you’ll need all-purpose flour, sugar, melted butter, baking powder, baking soda, Himalayan salt, three organic eggs, and organic milk.
How to Make Sweet Potato Pancakes:
- Peel your sweet potatoes and boil them for 25 minutes until tender.
- Once they are drained, add them to a large bowl and mash them using a potato masher.
- Add the remaining sweet potato puree ingredients to the same bowl and blend using a hand blender. You want your puree to reach a smooth consistency.
- In a separate bowl, combine your all-purpose flour, sugar, baking powder, baking soda, and salt. Add the eggs and milk into the same bowl and whisk until well blended.
- Add 1 cup of the sweet potato mixture and melted butter and blend until smooth. Depending on your sweet potato’s size, you may have a bit of puree left which you can use for another batch.
- Add olive oil to a pan or cast-iron skillet at medium heat. Add 1/4 cup of the pancake mix (for each pancake) and allow it to spread evenly. Once air bubbles appear on the top of the pancake (2-3 minutes), it is ready to flip. Once flipped, cook for an additional 1-2 minutes.
Can I store my pancake batter?
Absolutely! Your pancake batter can be stored in the refrigerator for 2 to 4 days after making it. You can even store it in the freezer for up to a month. Just place it in an airtight container or a sealed Ziploc bag. If you freeze it, allow it to thaw completely before using it.
Sweet potatoes are so versatile and are perfect for your rise & shine. So when you want to take your breakfast game to the next level, give these sweet potato pancakes a try.
Here are a few more pancake and waffle recipes you might enjoy:
- Light & Fluffy Lemon Ricotta Pancakes
- Easy Eggnog Pancakes
- Reese’s Peanut Butter Chocolate Waffle
- Eggnog Chicken and Waffles
- Purple Sweet Potato Waffles
- Blueberry Lemonade Belgian Waffles