Description
Delight in these fluffy Sweet Potato Pancakes drizzled with warm maple syrup, perfect for a cozy fall breakfast. Made with mashed sweet potatoes and warm spices, these homemade pancakes are easy to prepare and offer a deliciously comforting start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup all purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup mashed cooked sweet potato
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter plus more for cooking
- 1 teaspoon vanilla extract
For Serving
- Maple syrup
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt to evenly combine all the dry components.
- Mix Wet Ingredients: In a separate bowl, whisk the mashed sweet potato, buttermilk, egg, melted butter, and vanilla extract until the mixture is smooth and consistent.
- Combine Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the pancakes light and fluffy.
- Heat Skillet: Preheat a nonstick skillet or griddle over medium heat and lightly grease it with butter to prevent sticking and add flavor.
- Cook Pancakes: Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges begin to set.
- Flip and Finish Cooking: Flip the pancakes and cook for an additional 2 to 3 minutes until they turn golden brown and are cooked through.
- Serve: Repeat the process with the remaining batter and serve the pancakes warm topped with maple syrup.
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- You can substitute whole wheat flour for half of the all purpose flour for added fiber.
- Top with toasted pecans or a dollop of Greek yogurt for additional texture and flavor.
