Sweet Potato Pancakes

These Sweet Potato Pancakes are easy to make, they are delicious, and relatively healthy type of pancakes. Serve them with a drizzle of maple syrup and some butter for an ultimately delicious breakfast.

This post was originally published in June 2015. I have updated the post and uploaded new photos, as well as improved the recipe card, so make sure to save an updated version of it.

Hello folks! I hope you are doing great, and this fall has been treating you well.

Also, I hope you are enjoying all the seasonal produce that autumn can offer. And today I am sharing with you a perfectly seasonal recipe made with sweet potatoes. Pancakes anyone?

Sweet Potato Pancakes

I adapted the recipe for these Sweet Potato Pancakes from the Sonali’s blog The Foodie Physician. And while I normally do not repeat one recipe too often, this one has become a common one in our house.

These pancakes are absolutely delicious – perhaps, the best pancakes containing the vegetable element I have ever tried. They are fluffy, satisfying, and pleasantly sweet (or actually sweet and savory at the same). Drizzled with some maple syrup and served with a little knob of butter, these are a perfect weekend treat.

Cooking Tips

Making sweet potato pancakes may be quite tricky as they could cook from the outside quickly and remain soggy, uncooked from the inside. That does not sound great, right? So I am sharing some practical tips that I have learned through my own mistakes. Follow them, and you will be rewarded the perfectly cooked pancakes!

– When cooking them, opt for a smaller size; about one tablespoon of butter per pancake or even less. The smaller pancakes are, the easier they would be cooked all the way through. Also, flipping them would be easier.

– Sweet potato pancakes need to be cooked longer than regular pancakes. On the other hand, they tend to brown quickly on the outside. That is why low temperature is the key to perfect pancakes. You will need to cook them for 3 to 4 minutes from one side, then flip and cook for another 3 minutes or so.

– Lastly, I find that cooking pancakes under a lid helps them cook evenly.

Please note that when hot, they would still be a bit “wet” from the inside. But let them stay for 5 to 10 minutes, and they would be just pleasantly moist.

I hope you like these Sweet Potato Pancakes, and you will try them soon. If you try it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

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Sweet Potato Pancakes

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Healthy and Indulgent Breakfasts

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

These Sweet Potato Pancakes are easy to make, they are delicious, and relatively healthy type of pancakes. Serve them with a drizzle of maple syrup and some butter for an ultimately delicious breakfast.

Cook Mode

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Ingredients

• 1 cup (about 200 gr.) cooked mashed sweet potatoes – about 1/2 medium sweet potato

• 2/3 cup (80 gr.) all-purpose flour

• 1 tsp. baking powder

• a pinch of baking soda

• 1 tsp. cinnamon

• 1/2 tsp. grated nutmeg

• a good pinch of salt

• 1 tsp. brown sugar (optional)

• 2 large eggs

• 1/2 cup (120 ml.) milk

• 2 tbsp. (30 ml.) olive oil or melted coconut oil

• oil, for greasing

• maple syrup or / and butter, for serving

Directions

• If you do not have any leftovers of mashed sweet potatoes, be sure to boil or bake a sweet potato, then mash and cool.
• Combine the flour, baking powder, soda, salt, sugar (if using), and spices in a medium bowl.
• Combine the mashed potatoes, milk, egg, olive oil or melted coconut oil, in a separate bowl.
• Combine the dry and wet ingredients just until well incorporated.
• Heat a lightly greased with oil skillet or griddle over low-medium heat.
• Scoop the batter onto the skillet, using approximately 1 tablespoon (if you prefer smaller pancakes) to 2 tablespoons (for larger pancakes). Spread the dough a little bit toward the edges.
• Cook 3 to 4 minutes until bubbles appear on the surface and browned on edges. If they are turning golden too fast, decrease heat a bit. Also, covering the pan with a lid would help cook them though faster and evenly. Flip the pancakes and cook for another 2-3 minutes.
• Repeat the process until all the pancake batter is used up.
• Serve pancakes warm with maple syrup and butter, if desired. Enjoy!