Description
Sweet Potato Maple Pancakes offer a delicious and wholesome start to your day with the natural sweetness of mashed sweet potatoes combined with warm spices and maple syrup. These fluffy pancakes are easy to prepare and perfect for a cozy breakfast or brunch.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt
Wet Ingredients
- 1 cup cooked and mashed sweet potatoes (about one medium sweet potato)
- 2 large eggs
- 1 cup milk
- 1/4 cup maple syrup
- 2 tablespoons butter, melted
- Additional butter for cooking
Instructions
- Prepare Sweet Potatoes: Peel, chop, and boil or steam the sweet potatoes until tender. Then mash them thoroughly until smooth.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, combine the mashed sweet potatoes, eggs, milk, maple syrup, and melted butter. Stir well to incorporate all ingredients.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep pancakes fluffy.
- Heat Skillet: Preheat a non-stick skillet over medium heat. Add a small amount of butter to coat the surface.
- Cook Pancakes: Pour approximately 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip carefully and cook the other side until golden brown.
- Serve: Serve the pancakes warm, topped with maple syrup and any additional desired toppings such as fresh fruit or nuts.
Notes
- For fluffier pancakes, do not overmix the batter.
- Use a non-stick skillet or griddle for easier flipping.
- You can substitute milk with any plant-based milk if preferred.
- Leftover pancakes can be refrigerated for up to 2 days or frozen for longer storage.
- Add a sprinkle of chopped nuts or a dollop of yogurt for extra texture and flavor.
