Description
These Sweet Potato Pancakes with Maple Syrup are a delightful twist on traditional pancakes, offering a warm and comforting breakfast option with a hint of fall flavors.
Ingredients
Scale
Dry Ingredients:
- 3/4 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
- 2 large eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus more for cooking)
Additional:
- Pure maple syrup for serving
Instructions
- Dry Ingredients: In a large bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Wet Ingredients: In another bowl, mix mashed sweet potato, eggs, milk, vanilla extract, and melted butter until smooth. Pour the wet mixture into the dry ingredients and stir until just combined.
- Cooking: Heat a skillet over medium heat, grease with butter, pour 1/4 cup batter for each pancake, cook for 2–3 minutes until bubbles form, flip and cook for another 2 minutes until golden brown.
- Serve: Serve warm with maple syrup.
Notes
- You can use whole wheat flour for added fiber or almond milk for a dairy-free version.
- Leftover pancakes freeze well for a quick breakfast later.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 270
- Sugar: 9g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
