Sweet potato pancakes get their sweetness from the potato. They are fluffy and moist and a real treat to eat. The nutmeg and cinnamon make them very special.
Sweet potato pancakes are a great alternative to regular ones. Not that there is anything wrong with a regular pancake but these are just a step up in the pancake world.
You can mash and refrigerate the sweet potatoes a day ahead of time so that these don’t take too long when you want to make them. These are easy to make and having them already mashed will make things even easier for you. These do take longer to cook than a conventional pancake and it is important that you cook them all the way through for a better result. Turn your oven on at low and keep them warm as you cook them so they don’t get cold for you.
Sweet potato pancakes are a great addition to any brunch menu or just for breakfast anytime.
This is what you need for these delicious and fluffy sweet potato pancakes:
Makes about 12 pancakes
1 ½ cups mashed sweet potatoes – about 2 large boiled, peeled and mashed sweet potatoes
1 ¾ cups milk
1/3 cup melted butter
2 eggs – lightly beaten
1 ¾ cups flour
4 tsp. baking powder
1 tsp. salt
½ tsp. ground nutmeg
½ tsp. ground cinnamon
Place the mashed potato, milk, butter and eggs in a bowl. Whisk until nice and creamy.
Place the dry ingredients into another bowl and mix well.
Add the dry ingredients to the wet in 3 batches, whisking well after each addition. Whisk until your batter is uniform and lump free. Do not over whisk it!
Heat a skillet or griddle with some butter. Spoon the batter on the hot griddle and cook until bottoms are browned. Flip the pancakes and softly press them against the pan. Flip again. Remove when pancake is completely cooked through – about 7 to 8 minutes.
Place pancakes in a plate in a warm oven as you cook them so they will not get cold.
Serve with butter and maple syrup. Enjoy!