Sweet Potato Pancakes

These sweet potato pancakes are soft, fluffy, and spiced with warm cinnamon and nutmeg in every bite. They're easy to make with simple ingredients and perfect for a cozy weekend breakfast.

4.89 from 17 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Cuisine American

Servings pancakes

Calories 153 kcal

Equipment

Ingredients

1 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1 pinch nutmeg
1 large egg
1 cup sweet potatoes pureed
2 tablespoons vegetable oil
½ cup whole milk
butter for melting on the griddle
pecans for serving
maple syrup for serving

Instructions

Stir together the flour, sugar, baking powder, cinnamon, and nutmeg with a whisk. Then stir in the egg, pureed sweet potatoes, oil, and milk.
Preheat the griddle over medium heat. Melt a little bit of butter. Drop the batter onto the melted butter on the griddle using a ⅓ cup measuring cup. Cook the pancake for 1-3 minutes or until the bottom starts to firm up. When bubbles begin to form on the tops, flip them over and cook another minute or so, until both sides are slightly browned. Repeat cooking the batter like this until there is no more batter.
Enjoy with maple syrup and chopped pecans.

Notes

Store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave until warm or in the toaster. See our guide to reheating pancakes.

You can also freeze pancakes. Freeze in a single layer on a baking sheet for 1-2 hours, until no longer sticky. Then place the frozen pancakes in a zippered freezer bag with parchment paper in between the layers.

Nutrition

Keyword sweet potatoes

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