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Sweet Potato Pancakes

Yield: thirteen 4 1/2-inch pancakes

Servings 4 people
Author Maryanne Cabrera

Ingredients

  • 1 cup mashed sweet potatoes (about 2 small sweet potatoes), cooled*
  • 1 1/2 cups milk, room temperature
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup unsalted butter, melted and cooled
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 teaspoons ground cinnamon
  • maple syrup, to top
  • salted butter, to garnish
  • toasted pecans, to garnish

Instructions

  1. Scrub sweet potato under running water. Pat dry. Pierce with fork all over. Place on a microwave safe plate. Microwave at 2 minute intervals until completely soft. Flip sweet potato during intervals to ensure even cooking. A medium sized sweet potato will take about 6 minutes.*

  2. Remove sweet potato skin and mash until smooth. Allow to cool.

  3. Combine milk, eggs, vanilla, and melted butter until smooth. Add in mashed sweet potato and stir until incorporated.

  4. In a large bowl, whisk together flour, sugar, baking powder, salt, nutmeg, and cinnamon.

  5. Add wet ingredients to dry ingredients. Use a spatula to fold mixture together. Mix until there are no longer any dry streaks of flour. Do not worry if mixture is not completely smooth.

  6. Set skillet or griddle to medium heat. Lightly grease with butter or oil. Once warm, pour in 1/3 cup portion of pancake batter. Cook until bubbles begin to form on surface and edges of pancake are set. Flip pancake and cook the other side until lightly browned. Repeat with remaining batter. Adjust heat accordingly if pancakes are browning too fast.

  7. Immediately serve sweet potato pancakes warm with maple syrup, salted butter, and toasted pecans.

Recipe Notes

  • The two small sweet potatoes photographed above yield roughly one cup of mashed sweet potato.
  • Alternatively, you can roast the sweet potatoes in an 400 degrees F oven for 50 to 60 minutes until soft.
  • Mashed sweet potato can be prepared ahead of time and stored in the fridge for up to 3 days.