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Sweet Potato Pancakes

Elevate your homemade pancake game with Sweet Potato Pancakes. These easy-to-make pancakes include sweet potato puree in their batter and are fun to make for weekend brunch!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 12 pancakes
Calories: 76 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 cup all-purpose flour (120g)
  • 1 teaspoon baking powder 6g
  • ¼ teaspoon baking soda 1g
  • ¼ teaspoon kosher salt 1g
  • ¾ teaspoon ground cinnamon
  • ½ cup sweet potato puree
  • ¾ cup unsweetened cashew milk or regular milk
  • 1 egg ~50g
  • 1 teaspoon pure vanilla extract 6g
  • 1 tablespoon vegetable oil or another flavorless oil (15g)
  • 1 tablespoon maple syrup
  • ¼ cup pecans chopped

Instructions

    Cup of Yum
  1. In a large bowl, combine the the flour, baking powder, baking soda, salt and cinnamon. Whisk together before setting aside.
  2. In a smaller bowl or in a large liquid measuring cup, combine the sweet potato puree, milk, egg, vanilla extract, oil and maple syrup. Whisk until smooth. (You may use a fork to mix them together if that's easier.)
  3. Pour the wet ingredients into the dry ingredients. Slowly stir together with a rubber spatula, mixing until just combined. (It's OK if there are lumps!) Do not overmix, as the pancakes will not be as fluffy if you do.
  4. Heat a griddle over medium heat on the stove. Spray with nonstick cooking spray or brush a little butter or oil over it to grease it. This will ensure the pancakes don't stick.
  5. Once pan has warmed, pour the batter into silver dollar sized pancakes. Sprinkle a few chopped pecans over the formed batter.
  6. Cook until bubbles appear on the surfaces of the pancakes, then flip and cook for another 1-2 minutes, or until the other side has browned and the pancakes have cooked through.
  7. Using a spatula, transfer the pancakes off the heat to your plate. Serve warm with syrup, and enjoy!

Notes

  • Acceptable substitutions:
  • How do I ensure my pancakes are super fluffy? Don't overmix the batter, and do not, whatever you do, press down on the pancakes once you've flipped them. This will deflate them.
  • How do I know when to flip my pancakes? Look for the air bubbles that will show up in the batter as the pancakes cook. The caveat is that if the batter is super thick and stacked high, you won't see these bubbles for a while, so be sure to smooth down the batter to the griddle with a butter knife after you dollop the pancake on.
  • Can I double this recipe? Yes! Put your math skills to work because this recipe can be easily doubled or tripled for a crowd if you're hosting brunch or family for breakfast.
  • Can I make these pancakes VEGAN? Yes, you can. Swap the egg for 2 tablespoons of unsweetened applesauce, and you're gold. The batter will be a little sweeter because of this, but it's not a bad thing. (How do I know this? We've had instances where we haven't had eggs, and this has worked for us.)
  • If you have no sensitivity to dairy or have a nut allergy, using the same amount of cow's milk is perfectly acceptable in these pancakes.
  • Not a fan of pecans? Leave them out or substitute another nut instead!
  • No maple syrup? Use a tablespoon of granulated sugar or honey instead.

Nutrition Information

Serving 1 pancake Calories 76kcal (4%) Carbohydrates 10g (3%) Protein 2g (4%) Fat 3g (5%) Polyunsaturated Fat 3g Cholesterol 16mg (5%) Sodium 120mg (5%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 12pancakes

Amount Per Serving

Calories 76

% Daily Value*

Serving 1 pancake
Calories 76kcal 4%
Carbohydrates 10g 3%
Protein 2g 4%
Fat 3g 5%
Polyunsaturated Fat 3g 18%
Cholesterol 16mg 5%
Sodium 120mg 5%
Fiber 1g 4%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.