Description
These Sweet Potato Pancakes with Maple Syrup are a delightful twist on traditional pancakes, with the natural sweetness of sweet potatoes adding a flavorful and nutritious touch. Perfect for a cozy fall breakfast or brunch, these fluffy pancakes drizzled with maple syrup are sure to become a family favorite.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- 2 large eggs
- 1 cup milk (dairy or plant-based)
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
For Cooking:
- butter or oil for the pan
- pure maple syrup for serving
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine: Pour the wet ingredients into the dry and stir just until combined; do not overmix.
- Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2 minutes or until golden brown and cooked through.
- Serve: Repeat with remaining batter. Serve warm with a generous drizzle of maple syrup.
Wet Ingredients: In a separate bowl, mix the mashed sweet potato, eggs, milk, melted butter, and vanilla extract until smooth.
Notes
- For a dairy-free version, use almond milk and coconut oil.
- Add chopped pecans or walnuts to the batter for texture.
- These pancakes freeze well and can be reheated in a toaster or microwave.
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 6g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg