If you are ready to awaken your breakfast routine with a burst of autumnal flavor, this Sweet Potato Pancakes with Maple Syrup Recipe is where you want to be. Imagine tender, golden pancakes infused with the natural sweetness and creamy texture of mashed sweet potatoes, spiced gently with cinnamon and nutmeg, and drizzled generously with rich, amber maple syrup. This recipe transforms humble ingredients into a breakfast sensation that feels both comforting and indulgent, perfect for cozy mornings or weekend brunches with loved ones.
Ingredients You’ll Need
Simple ingredients are the heart of any great dish, and these pancakes are no exception. Each component plays a vital role in creating that perfect texture, vibrant color, and balanced sweetness you look for in a stack of pancakes.
- 1 cup mashed cooked sweet potato: Adds moisture, natural sweetness, and a beautiful orange hue.
- 1 cup all-purpose flour: The base that holds all the flavors together with just the right structure.
- 2 tablespoons brown sugar: Enhances sweetness and deepens the flavor complexity.
- 2 teaspoons baking powder: The leavening agent that gives your pancakes a fluffy lift.
- 1/2 teaspoon ground cinnamon: Brings warm, fragrant spice that complements the sweet potato perfectly.
- 1/4 teaspoon ground nutmeg: Adds a subtle nutty, aromatic depth.
- 1/4 teaspoon salt: Balances sweetness and highlights the other flavors.
- 1 large egg: Provides richness and helps bind ingredients together.
- 3/4 cup milk: Makes the batter smooth and tender, essential for light pancakes.
- 1 tablespoon melted butter or vegetable oil: Adds moistness and a delicate buttery flavor.
- 1 teaspoon vanilla extract: Injects a touch of sweetness and aromatic warmth.
- Cooking spray or butter for the skillet: Prevents sticking and promotes golden browning.
- Maple syrup for serving: The perfect natural topping, bringing luscious sweetness and a hint of caramel.
How to Make Sweet Potato Pancakes with Maple Syrup Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together flour, brown sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl. This step ensures that all the dry spices and leavening are evenly distributed, setting a flavorful foundation for your pancakes.
Step 2: Combine the Wet Ingredients
In a separate bowl, blend the mashed sweet potato with the egg, milk, melted butter, and vanilla extract until silky smooth. This smooth mixture will add moisture and richness, transforming your pancakes into a tender delight.
Step 3: Bring Wet and Dry Together
Gently fold the wet ingredients into the dry mix, stirring just until everything comes together. Be careful not to overmix—just enough so that the batter is combined but still light, ensuring fluffy pancakes.
Step 4: Cook Your Pancakes
Heat a nonstick skillet or griddle over medium heat and grease it lightly with cooking spray or butter. Pour about 1/4 cup of batter onto the hot surface for each pancake. Cook for 2 to 3 minutes until bubbles begin to appear on the surface, then flip and cook an additional 2 minutes until golden brown and cooked through inside. The smell at this stage is simply irresistible.
Step 5: Serve Warm with Maple Syrup
Stack your pancakes high and pour warm maple syrup generously over the top. The syrup seeps into every crevice, adding a luscious sweetness that beautifully complements the spice-infused sweet potatoes.
How to Serve Sweet Potato Pancakes with Maple Syrup Recipe
Garnishes
The perfect garnish can elevate your pancakes visually and flavor-wise. Consider a sprinkle of toasted pecans for crunch, a dollop of whipped cream for indulgence, or fresh berries to add tangy brightness. A dusting of powdered sugar also makes for a lovely finishing touch that makes the whole dish pop.
Side Dishes
Want to turn your pancake morning into a full feast? Pair them with crispy bacon or breakfast sausage for a savory counterpoint. A simple side of scrambled eggs, or even a fresh fruit salad, offers contrast and balance, turning these sweet potato pancakes into a well-rounded meal.
Creative Ways to Present
Presentation can make breakfast feel special. Try layering your Sweet Potato Pancakes with thin layers of cream cheese or apple butter in between each pancake for an unexpected treat. Or serve them on rustic wooden boards with small ramekins of syrup, nuts, and fruit spreads so guests can customize their bites.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pancakes, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making it easy to enjoy a quick breakfast or snack without starting from scratch.
Freezing
For longer storage, freeze cooled pancakes by separating layers with parchment paper in a freezer-safe bag or container. Frozen pancakes can last up to 2 months and are wonderful for meal prep or busy mornings when time is tight.
Reheating
The best way to reheat your sweet potato pancakes is in a toaster or toaster oven to regain some crispness on the edges. Alternatively, a quick warm-up in a skillet over medium heat works nicely, bringing back their fresh-cooked charm.
FAQs
Can I use canned sweet potatoes for this recipe?
Yes, canned sweet potatoes can work in a pinch. Just be sure to drain and mash them well to avoid excess moisture, which can affect the batter consistency and final texture.
What if I don’t have maple syrup? What else can I use?
While maple syrup is the perfect companion to these pancakes, you can try honey, agave nectar, or even a homemade fruit compote. Each brings its own flavor twist to brighten your plate.
Can I make these pancakes gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend designed for baking. Just keep an eye on the batter texture and adjust milk as needed since gluten-free flours can absorb liquids differently.
Is it possible to make these vegan?
Yes, you can substitute the egg with a flax egg or another egg replacer and use a plant-based milk and oil instead of butter to make these pancakes vegan-friendly while still delicious.
Why should I avoid overmixing the pancake batter?
Overmixing develops gluten in the flour, which can lead to tough, dense pancakes instead of tender, fluffy ones. It’s best to mix just until the wet and dry ingredients are combined for the best texture.
Final Thoughts
There really is something magical about the way sweet potatoes and maple syrup come together in these pancakes. This Sweet Potato Pancakes with Maple Syrup Recipe is warm, inviting, and surprisingly easy to make — a wonderful way to bring a bit of cozy comfort to your breakfast table. Give it a try and watch it become a favorite you’ll want to revisit time and time again.
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Sweet Potato Pancakes with Maple Syrup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Sweet Potato Pancakes with Maple Syrup are a delicious twist on classic pancakes, featuring creamy mashed sweet potatoes mixed into a spiced batter. Perfect for a comforting fall breakfast, they are fluffy, flavorful, and topped with sweet maple syrup for an extra touch of indulgence.
Ingredients
Main Ingredients
- 1 cup mashed cooked sweet potato
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup milk
- 1 tablespoon melted butter or vegetable oil
- 1 teaspoon vanilla extract
For Cooking
- Cooking spray or butter for the skillet
- Maple syrup for serving
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
- Prepare Wet Ingredients: In a separate bowl, combine the mashed sweet potato, egg, milk, melted butter, and vanilla extract. Mix until smooth to ensure even distribution of ingredients.
- Combine Batter: Pour the wet mixture into the dry ingredients and gently stir just until combined. Avoid overmixing to keep the pancakes light and fluffy.
- Heat Skillet: Preheat a nonstick skillet or griddle over medium heat and lightly grease with cooking spray or butter to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes until bubbles form on the surface, then carefully flip and cook an additional 2 minutes until golden brown and cooked through.
- Serve: Remove pancakes from the skillet and serve warm, drizzled generously with maple syrup for a sweet finish.
Notes
- Both roasted and microwaved sweet potatoes work well for this recipe, so use whichever is convenient.
- For extra flavor, add a pinch of ground ginger to the dry ingredients.
- Substituting milk with buttermilk can make the pancakes fluffier and add a subtle tang.
