Description
These Sweet Potato Pancakes are a healthy and delicious breakfast option made with mashed sweet potatoes, eggs, and whole wheat flour. They’re fluffy, naturally sweet, and perfect for a cozy morning meal.
Ingredients
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 2 large eggs
- 1/2 cup milk of choice
- 1 teaspoon vanilla extract
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together mashed sweet potato, eggs, milk, and vanilla extract until smooth.
- In a separate bowl, mix together whole wheat flour, baking powder, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface.
- Flip and cook for another 2-3 minutes, or until golden brown and cooked through.
- Repeat with remaining batter. Serve warm with maple syrup, yogurt, or your favorite toppings.
Notes
- You can roast or microwave the sweet potato ahead of time for convenience.
- Substitute whole wheat flour with all-purpose or gluten-free flour if desired.
- Adjust milk amount for thinner or thicker pancakes.
- Leftovers can be stored in the fridge for up to 4 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 100
- Sugar: 3g
- Sodium: 160mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
