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Sweet Potato Pancakes

These fluffy sweet potato pancakes are a nostalgic treat, perfectly spiced and deliciously customizable, making breakfast feel like a warm hug.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 pancakes
Course: Breakfast, Brunch
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Use unbleached flour for the best texture.
  • 3 teaspoons baking powder Ensure it's fresh to get those pancakes nice and fluffy!
  • 1 teaspoon kosher salt A little salt will help balance the sweetness.
  • 0.5 teaspoon ground nutmeg Opt for fresh nutmeg if you can; it brings a lovely depth of flavor.
  • 0.5 teaspoon ground cinnamon This warm spice is a must for that cozy flavor profile.
Wet Ingredients
  • 1.5 cups whole milk You can substitute 2% or almond milk for a lighter option.
  • 1 cup mashed sweet potatoes Freshly made is best, but canned works too—just ensure they are well-drained.
  • 0.25 cups unsalted butter, melted Use high-quality butter for the best flavor.
  • 2 large eggs, beaten Room temperature eggs help to incorporate ingredients smoothly.
  • 1 teaspoon vanilla extract A splash of pure vanilla elevates the flavor tremendously.
For Serving
  • Maple syrup Always opt for pure maple syrup; the flavor is unbeatable!
  • Whipped cream Because who doesn’t love a dollop of whipped cream?

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon until well combined.
  2. In another medium bowl, mix the milk, mashed sweet potatoes, melted butter, beaten eggs, and vanilla extract until smooth.
  3. Carefully add the dry ingredients to the wet mixture, stirring until just combined (lumps are okay—overmixing leads to tough pancakes).
Cooking
  1. Spray a nonstick skillet or griddle with cooking spray and heat it over medium heat (about 350°F).
  2. Once hot, pour 1/3 cup of batter into the skillet. Gently spread the batter into an approximate 4-inch diameter.
  3. Cook the pancakes in batches, ensuring not to overcrowd the skillet. Let them cook for 3-4 minutes, or until bubbles form on the surface and the edges look set.
  4. Flip the pancakes and cook for an additional 3-4 minutes until golden brown.
  5. Before the next batch, wipe out the pan with a paper towel, if necessary. Repeat with the remaining batter until all pancakes are cooked.
  6. Serve warm, topped with maple syrup and whipped cream.

Notes

To keep your pancakes warm, place them on a baking sheet in a preheated oven at 200°F while you cook the remaining batter. If you plan to store leftover pancakes, let them cool completely first.