Homemade Sweet Potato Pancakes
A twist on my basic pancake recipe, these sweet potato pancakes hit the spot on cool mornings. The soft and fluffy texture with hints of sweet potato and spices make them hard to resist!
Servings 12
Equipment
- Food processor, blender or potato masher
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Measuring cup to pour batter
- Skillet or griddle
- Spatula
Ingredients
Sweet Potato Puree
- 2-3 sweet potatoes
- ½ cup water
- 1 tbsp maple syrup or sugar optional
- 1-2 tbsp cinnamon optional
Pancakes
- 2 cups all purpose flour
- ⅓ cup sugar
- 3 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp salt
- 1 cup sweet potato puree
- 2 eggs
- 2 cups milk
- 3 tbsp vegetable oil or butter
- 2 tsp vanilla optional
Instructions
Sweet Potato Puree
- Wash, peel and cube 1-2 sweet potatoes
- Place cubed sweet potatoes in a pot and add cold water until they are just covered
- Place pot on medium-high heat and boil for about 15 to 20 minutes or until sweet potatoes are tender
- Drain water and add sweet potatoes to a food processor and puree
- Add in water, syrup and cinnamon and blend all until smooth
Sweet Potato Pancakes
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice (and/or cinnamon) and salt
- Add in sweet potato puree, eggs, milk, oil and vanilla and whisk until just combined
- Let mixture sit for 1-2 minutes while you preheat a griddle or skillet
- Using a ⅓ cup measuring cup, scoop and pour batter onto griddle or skillet
- Allow to cook on first side for 2-4 minutes or until several bubbles form and the bottom is cooked
- Flip pancakes over and allow to cook an additional 1-2 minutes until golden brown