Sweet Potato
Mashed sweet potato in the batter turns these a deep golden orange. The natural sweetness means you need less sugar. They're denser than regular pancakes, softer inside, with a faint earthiness from the sweet potato. Leftover baked sweet potato from dinner works perfectly here.
From Original recipe · Recipe facts not copyrightable (US law)
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Prep
15 min
Cook
15 min
Makes
10 pancakes
Difficulty
easy
Nutrition
Per serving (3 pancakes) · USDA FoodData Central: Potato pancake (adjusted for sweet potato)
235kcal
Calories
6.2g
Protein
9.4g
Fat
31.8g
Carbs
2.5g
Fiber
Ingredients
Servings
1x- 1 cup mashed sweet potato (about 1 medium, baked and cooled)
- 1 1/4 cups all-purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup milk
- 2 large eggs
- 2 tbsp melted butter
- 1 tsp vanilla extract
Instructions
- 1
Whisk together 1 1/4 cups flour, 2 tbsp brown sugar, 2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, and 1/4 tsp nutmeg in a large bowl.
- 2
In a separate bowl, combine 1 cup mashed sweet potato, 1 cup milk, 2 eggs, 2 tbsp melted butter, and 1 tsp vanilla. Whisk until the sweet potato is fully incorporated.
- 3
Pour the wet ingredients into the dry and stir until just combined. The batter will be thick and slightly lumpy.
- 4
Heat a griddle or skillet over medium-low heat. Grease with butter.
- 5
Pour about 1/4 cup batter per pancake. These don't spread much, so flatten them slightly with the back of the spoon.
- 6
Cook 3-4 minutes until bubbles form on the surface and edges look set.
- 7
Flip and cook 2-3 minutes more until cooked through.
- 8
Serve with pecans, a drizzle of maple syrup, and a small pat of butter.
Notes
things we learned along the way
- Bake the sweet potato the night before. Microwave works in a pinch but oven-baked has better flavor.
- Canned sweet potato puree works. Just drain it well and mash smooth.
- Medium-low heat. The sugar in the sweet potato makes these brown faster than normal pancakes.
- Top with toasted pecans and a tiny pinch of flaky salt. The salt against the sweetness is the move.
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Source and credits
Recipe adapted from Original recipe. License: Recipe facts not copyrightable (US law).
Photos from Unsplash (free license). Nutrition data from USDA FoodData Central.