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
Scale
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.
