Sweet Potato Pancakes

These thick and fluffy sweet potato pancakes are the perfect use of leftover mashed sweet potatoes. Spiced with cinnamon and nutmeg, they are cozy, wholesome, and ready in under 15 minutes. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 336kcal

Author Arman Liew

Ingredients

1 cup sweet potato puree * See notes
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 large eggs room temperature
2 tablespoons brown sugar
1 1/2 cups milk room temperature
2 tablespoons apple cider vinegar
1/4 cup butter melted

Instructions

In a large mixing bowl, whisk together the flour, baking powder, sugar, cinnamon, nutmeg, and salt.
Add the sweet potato puree, eggs, milk, apple cider vinegar, and melted butter. Stir until just combined. Be careful not to overmix; a few lumps are okay. Let the batter sit for 5 minutes.
Preheat a griddle, frying pan, or skillet over medium-high heat. Lightly grease it with oil. Scoop 1/4-cup portions of the pancake batter onto the skillet, cover, and cook for 2 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

No leftover sweet potatoes? My air fryer baked sweet potato takes less than 20 minutes to make, or try my microwave sweet potatoes, which take just 5 minutes.
Savory pancakes: Omit the brown sugar.
Leftovers: Will keep in the fridge, covered, for up to 4 days. You can freeze pancakes for up to 3 months (I like using a ziplock bag).
Reheating: The best way to reheat pancakes is in a 350°F oven for 5 minutes or quickly in the toaster or microwave.

Nutrition