These Sweet Potato Pancakes are a delightful twist on the classic breakfast staple, offering a naturally sweet and slightly earthy flavor profile. The cooked sweet potatoes lend a vibrant orange hue and a moist, tender texture that complements the light batter perfectly. They are incredibly easy to whip up, making them an ideal choice for cozy weekend mornings or a comforting brunch with friends. Serve them warm with a dollop of sour cream, a drizzle of maple syrup, or a dusting of powdered sugar. The subtle richness from the melted butter ensures every bite is satisfying without being heavy. This recipe is a vegetarian-friendly favorite that brings a rustic, homemade charm to your table. Whether you’re looking to use up leftover roasted sweet potatoes or simply want to elevate your pancake game, this dish delivers consistent results with simple, pantry-friendly ingredients.
Sweet Potato Pancakes
Description
These Sweet Potato Pancakes are a delightful twist on the classic breakfast staple, offering a naturally sweet and slightly earthy flavor profile. The cooked sweet potatoes lend a vibrant orange hue and a moist, tender texture that complements the light batter perfectly. They are incredibly easy to whip up, making them an ideal choice for cozy weekend mornings or a comforting brunch with friends. Serve them warm with a dollop of sour cream, a drizzle of maple syrup, or a dusting of powdered sugar. The subtle richness from the melted butter ensures every bite is satisfying without being heavy. This recipe is a vegetarian-friendly favorite that brings a rustic, homemade charm to your table. Whether you're looking to use up leftover roasted sweet potatoes or simply want to elevate your pancake game, this dish delivers consistent results with simple, pantry-friendly ingredients.Ingredients
Directions
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In a mixing bowl, roughly mash the cooked sweet potatoes until smooth.
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Add the egg to the mashed sweet potatoes and mix well until combined.
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Stir in the all-purpose flour and baking powder, mixing until incorporated.
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Add up to 1/3 cup of milk, stirring continuously until the batter reaches a thick, lumpy sauce consistency that coats a wooden spoon.
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Stir in 1 tablespoon of melted butter.
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Place a non-stick or heavy iron skillet over medium heat on the stove.
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Add 1/2 teaspoon of butter to the skillet and let it melt.
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Spoon 3 tablespoons of batter per pancake into the skillet.
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Cook until bubbles rise to the surface of the pancakes and break, about 1 to 2 minutes.
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Using a spatula, flip the pancakes and cook for another 2 minutes until golden brown.
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Remove pancakes from the skillet and keep warm on a covered plate in the oven.
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Repeat the procedure with the remaining batter, adding as little butter as possible to prevent sticking for subsequent batches.
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Serve warm with sour cream.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 26.5kcal
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 1.3g7%
- Cholesterol 5.4mg2%
- Sodium 4.1mg1%
- Total Carbohydrate 2.0g1%
- Dietary Fiber 0.3g2%
- Sugars 0.4g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the sweet potatoes are fully cooked and cooled before mashing to achieve the best texture.
The batter should be thick; if it is too runny, add a little more flour. If too thick, add a splash more milk.
Keep cooked pancakes warm in a low oven (200&# 194;°F/95ðC) while you finish cooking the rest of the batch.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in a toaster or microwave.
For a richer flavor, substitute some of the milk with buttermilk.
