Boost your breakfast with these Sweet Potato Pancakes! They are delicious, lightly sweet and packed with warm spices.
Why I love sweet potato pancakes:
We’ve had sweet potato pancakes for as long as we’ve had sweet potatoes for dinner. Kids loved them and got rave reviews from even the pickiest eaters in my neighborhood. It says something! With a flavor reminiscent of pumpkin desserts, it has the kid-friendly charm and the convenience of pancakes.
The best part about sweet potato pancakes is that you can add even more nutrients and fiber to your breakfast by topping them with fresh fruit! We like bananas, berries, plums and peaches. For fruits and sweet potatoes, you often don’t even need syrup. A dollop of creamy yogurt or whipped cream turns a boring pancake breakfast into one of our favorite desserts.
Ingredients for sweet potato pancakes:
- sweet potato– Use leftover mashed potatoes or cook them the night before! The Instant Pot works great too.
- milk– I used 2% milk, but dairy-free milk works well here too.
- Cinnamon & Vanilla Extract– Adds a warm, delicious flavor!
- egg– Adds structure and lightness to pancakes.
- flour– I used whole wheat flour, but it makes for a lighter pancake when used for versatility.
- Baking powder– Makes fluffy pancakes.
- salt– Use kosher salt
How to make sweet potato pancakes:
- cooking sweet potatoes (you can do this the night before or use up leftovers!).
- blend Blend first 5 ingredients in a blender until smooth.
- whisk Combine flour, baking powder, and salt. Add sweet potato mixture and stir until blended.
- addition Add more milk as needed for pancake batter consistency.
- pour it up Place batter on a hot griddle greased with nonstick cooking spray. When the pancakes start bubbling and are golden on both sides, flip the pancakes over.
- serve Top with sliced bananas, yogurt and maple syrup while still warm.
Tips and Suggestions
To bake the sweet potatoes, wash them well and prick them with a fork. At 400 degrees he bakes at 45-60 degrees, or until soft.
Boiled sweet potatoes will keep in the refrigerator for 3-5 days. It can also be frozen for up to 6 months. Freeze 1/2 cup portions so you can make pancakes anytime.
Sweet potatoes are very healthy! They are an excellent source of many important nutrients, including vitamin A, vitamin C, potassium, fiber, and antioxidants.
These sweet potato pancakes freeze! I like to place them on a parchment-lined baking sheet in the freezer. Once frozen, place the pancakes in freezer bags or storage containers for up to three months.
More pancake recipes to try:
- 2 Moderate banana
- 1 cup yogurt, vanilla, low fat
- Four tablespoon maple syrup, pure
Cook the sweet potatoes (this can be done the night before).You will need 1/2 cup of the mash.
Blend the first 5 ingredients in a blender until smooth.
Sift together flour, baking powder, and salt. Add sweet potato mixture and stir until blended.
Add more milk as needed to keep the pancake dough sticky.
Pour the batter onto a hot griddle greased with nonstick spray. When the pancakes start bubbling and are golden on both sides, flip the pancakes over.
Serve warm and top with sliced bananas, yogurt and maple syrup.
calorie: 242kcal | | carbohydrates: 50g | | protein: 8g | | obesity: 2g | | saturated fat: 1g | | Polyunsaturated fat: 0.3g | | Monounsaturated fat: 0.5g | | Trans fat: 0.003g | | cholesterol: 34mg | | sodium: 317mg | | potassium: 491mg | | fiber: 3g | | sugar: twenty twog | | Vitamin A: 5515IU | | Vitamin C: Fivemg | | calcium: 239mg | | iron: 2mg
Let us know in the comments what your favorite way to eat sweet potatoes is.
I am a registered dietitian, mother of four, a food lover and a strong promoter of healthy habits. Here you’ll find delicious, fruit- and veg-rich recipes, tips to help your kids eat better and more intuitively, and tons of resources to feed your family.
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