Sweet Potato Pancakes

5 from 382 votes

Fluffy sweet potato pancake recipe using leftover mashed sweet potatoes (or freshly baked) with cinnamon, and a pinch of nutmeg. Perfect for breakfast!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Calories 128kcal

Author Yumna Jawad

Equipment

Ingredients

1 cup leftover mashed sweet potatoes
2 large eggs
½ cup milk
2 tablespoons packed light brown sugar
1 tablespoon Maple syrup plus more for serving
¾ cup all purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon salt
Pinch nutmeg
2 tablespoons melted butter plus more for cooking

Instructions

Place mashed sweet potatoes in a large bowl. Add eggs, milk, brown sugar and maple syrup and whisk until combined.
Sprinkle flour, cinnamon, baking powder, salt and nutmeg on top of the sweet potato mixture and stir until smooth. Add melted butter and mix until combined
Set a large nonstick skillet over medium heat and add a small pat of butter. Once melted, drop ⅓ cup portions of the sweet potato batter onto the preheated skillet. Cook until bubbles form on the top of the pancake, 2 to 4 minutes, then flip and cook for an additional 2 to 3 minutes. Repeat process until all of the batter has been used, you should end up with about 8 pancakes.
Serve warm with maple syrup.

Video

Notes

*Nutrition label uses plain unseasoned mashed sweet potato.

Nutrition