Description
These Sweet Potato Pancakes with Maple Syrup are a delightful breakfast treat that perfectly captures the flavors of fall. The warm, comforting blend of sweet potato, cinnamon, and nutmeg, paired with the richness of maple syrup, creates a satisfying and wholesome meal to start your day.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
- butter or oil for cooking
- warm maple syrup for serving
Instructions
- Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed sweet potato, milk, eggs, melted butter, and vanilla until smooth.
- Combine Dry Ingredients: In a separate bowl, mix the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet mixture and stir until just combined; do not overmix.
- Cook Pancakes: Heat a lightly greased nonstick skillet or griddle over medium heat. Pour ¼ cup of batter onto the skillet for each pancake and spread slightly. Cook for 2–3 minutes until bubbles form on the surface and the edges look set, then flip and cook another 1–2 minutes until golden brown and cooked through.
- Serve: Serve warm with maple syrup.
Notes
- You can use canned sweet potato puree or make your own by roasting and mashing sweet potatoes.
- Add chopped pecans or walnuts to the batter for a crunchy twist.
- These pancakes freeze well—just reheat in the toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 230
- Sugar: 8g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
