Start your day with these mouthwatering sweet potato pancakes! This nutritious and delicious twist on classic pancakes uses fresh or leftover mashed sweet potatoes to make a tender and fluffy treat for your fall-themed breakfasts.
If making your own sweet potato puree, bake or steam the potato then puree it.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, combine the sweet potato puree, eggs, milk, apple cider vinegar, and melted butter. Mix until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Preheat a griddle or non-stick skillet over medium-high heat. Lightly grease it with oil. Scoop portions of the pancake batter onto the skillet and cook for 2-3 minutes or until bubbles form on the surface. Flip and cook for another 1-2 minutes.
Repeat the process until all the pancake batter is used up.
Video
Notes
TO STORE: Place leftover pancakes in an airtight container with parchment paper in between each one to prevent them from sticking together. Refrigerate for 3 to 4 days.TO FREEZE: Freeze the sweet potato pancakes in a single layer on a baking sheet. Once solid, transfer them to an airtight container or freezer bag and freeze for 2 to 3 months. TO REHEAT: The best way to reheat pancakes is in a 350°F oven for 10 to 15 minutes, or quickly in the toaster or microwave.