Sweet Potato Pancakes

My thick and fluffy sweet potato pancakes make the most cozy Fall breakfast! They make the best use of any leftover mashed sweet potatoes! Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

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 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

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

* My air fryer baked sweet potato take less than 20 minutes to make, or try my microwave sweet potatoes, which take just 5 minutes.

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.

Nutrition