Sweet Potato Pancakes
Soft sweet-potato pancakes for a cozy breakfast or dessert.
An inventive pancake that folds mashed sweet potato into the batter for a warm colour and a soft, moist texture. A well-loved breakfast that is both simple and nourishing, served with Nutella, honey, or caramel.
How to Prepare
Mash the boiled sweet potato until smooth.
Whisk the eggs with the sugar, oil and vanilla.
Add the milk and mashed sweet potato and mix well.
Stir in the flour and baking powder until you have a smooth batter.
Pour small rounds onto a greased non-stick pan over medium heat; cook until bubbles form, then flip and cook the other side.
Stack and serve with Nutella, honey or caramel.
Made it? Rate this recipe
Don’t overmix the batter and let it rest 5 minutes for fluffier pancakes.
Ingredient Swaps
Swap the sweet potato for boiled mashed pumpkin in the same amount.
Use a plant milk such as almond milk for a dairy-free version.
Sweeten with honey or maple syrup instead of sugar in the batter.
Common Questions
Why did my pancakes turn out dense?
The batter may be too thick; add a little milk until it pours smoothly.
How do I get a soft texture?
Do not over-mix, and let the batter rest a few minutes before cooking.
Does the sweet potato need to be cooked?
Yes, boil or bake it until fully tender, then mash it smooth.
How do I know when to flip?
When bubbles appear on the surface and the edges dry slightly.
Can I freeze them?
Yes, freeze between sheets of paper and reheat in a toaster or pan.
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