These dreamy Sweet Potato Pancakes are fluffy, made with warm spices, and the perfect way to switch things up for breakfast or brunch!
- 1 1/2 cup all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tsp cinnamon*
- 1/4 tsp nutmeg*
- 1 cup milk or buttermilk (see tips above to make your own buttermilk)
- 1/4 cup melted butter (half a stick), slightly cooled.
- 1 beaten egg
- 1/2 tsp vanilla
- 1 small or medium baked sweet potato (cooked and cooled)
- Mix all the dry ingredients in a large bowl.
- In a separate bowl, scoop out the sweet potato filling and add to the 2nd bowl. Mash and smooth out the sweet potatoes. You can also blend the sweet potato flesh with your hand mixer for a smoother texture.
- Next add the melted butter, buttermilk, egg and vanilla to the sweet potato mixture. Stir together.
- Combine wet ingredients with dry ingredients.
- Gently mix batter together until just combined. Be sure not to over mix! Batter should be slightly thick.
- Heat a large non-stick skillet over medium heat and coat with butter or coconut oil.
- Scoop 1/3 cup of pancake batter and add to skillet. You will be able to add 2-3 pancakes at a time depending on the size of your skillet.
- Cook a few minutes on each side. Flip once edges start to puff and bottom is golden brown. Repeat until all pancakes are cooked.
- Top with chopped pecans and maple syrup or a topping of your choice! Enjoy!
If you are working with leftover sweet potatoes or candied yams that already have a lot of spices in it, then feel free to adjust or eliminate the cinnamon and nutmeg from the dry ingredients.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Cuisine: American
Keywords: sweet potato pancakes