Description
Start your Sunday with a plate of Fluffy Sweet Potato Pancakes that blend vibrant colors and rich flavors. These pancakes are soft, light, and infused with a hint of cinnamon, making them the perfect breakfast or brunch treat. Served warm with maple syrup or fresh fruit, they are sure to bring smiles to your table.
Ingredients
Scale
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup milk (or plant-based alternative)
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp unsalted butter (for cooking)
Instructions
- Boil peeled and chopped sweet potatoes in salted water until fork-tender, about 15 minutes. Drain and mash until smooth.
- In a separate bowl, whisk together flour, baking powder, cinnamon, and a pinch of salt.
- Combine the mashed sweet potatoes with milk, eggs, and vanilla extract; then gently fold into the dry ingredients until just mixed (lumps are okay).
- Preheat a skillet over medium heat and melt butter. Pour about 1/4 cup of batter for each pancake, cooking until bubbles form on top (2-3 minutes per side) and golden brown.
- Serve hot with maple syrup or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (approximately 130g)
- Calories: 230
- Sugar: 6g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg