Sweet Potato Pancakes
These sweet potato pancakes are soft, fluffy, and buttery! Made with simple ingredients and super easy to make!
Servings: 12
Calories: 171kcal
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon Kosher salt
- 1 ¼ teaspoons ground cinnamon
- 3 teaspoons baking powder
- 2 eggs
- 1 ½ cups whole milk
- 4 tablespoons unsalted butter melted
- ¾ cups mashed sweet potato 1 sweet potato cooked and mashed
- 2 tablespoons granulated white sugar
- 2 tablespoons light brown sugar
- extra butter, for frying
Instructions
- Peel and chop the sweet potato into 2-inch chunks. Place the sweet potato chunks in a saucepan and cover with water. Bring to a boil and cook for 15 minutes or until fork-tender.
- Drain the sweet potato and beat it with an electric mixer. Allow it to cook for 10-15 minutes.
- In a large bowl, combine the milk, eggs, melted butter, sweet potato mash, brown sugar, and white sugar. Mix until well combined.
- Add the flour, salt, cinnamon, and baking powder. Mix until well combined but don't over-mix.
- Preheat your griddle or a nonstick skillet. Butter it and once the butter melts, add 1/2 cup of the pancake batter to the center of the skillet. Cook for 2-3 minutes on each side over medium-low heat.
- Serve warm with maple syrup, pecans, and extra butter, if desired, and enjoy!
Notes
- Get your skillet nice and hot but not too hot. It shouldn't be smoking otherwise your pancakes are going to burn on the outside and remain raw on the inside.
- Only flip the pancakes once and avoid flattening them after you flip them.
- Keep the spatula low to the griddle when flipping the pancakes. If you lift it too high it can get messy.
Nutrition
Calories: 171kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 225mg | Potassium: 267mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3569IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 1mg