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Soft and fluffy pancakes
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Sweet Potato Pancakes

What can be more magical than having Sweet Potato Pancakes for breakfast? They're buttery, fluffy, and soft! Indeed, it's a holiday with every bite! They have the perfect amount of sweetness oozing with comforting goodness from cinnamon and nutmeg, filling the air with a beautiful aroma and screaming nothing but pure delight.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 196kcal
Author Imma

Equipment

  • Frying Pan

Ingredients

  • 2 cups (300 g) all-purpose flour
  • 1 teaspoon (6 g) salt
  • 2 teaspoons (10 g) baking powder
  • 1 teaspoon (5 g) baking soda
  • ½-1 teaspoon (1.3-2.6 g) cinnamon
  • ¼-½ teaspoon nutmeg
  • 2 large eggs
  • 2 tablespoon s (25 g) light brown sugar, packed
  • 2 tablespoon s (25 g) granulated sugar
  • 1 cup (270 g) sweet potatoes, mashed
  • cup (12 ounces) buttermilk
  • 1 teaspoon (5 ml) vanilla extract
  • ¼ cup ( 57 g) butter, melted (plus more cold butter for griddle)

Instructions

  • In a large bowl, combine flour, salt, baking soda, baking powder, cinnamon, and nutmeg if using any. Whisk to combine thoroughly.
  • Next, add the beaten eggs, brown sugar, granulated sugar, mashed sweet potato, buttermilk, and vanilla extract.
  • Gently fold with a rubber spatula until just combined. Pour in melted butter. You will have a thick batter. Do not over mix.
  • Heat a lightly oiled cast-iron or heavy frying pan over medium-high heat. Scoop about ¼ cup of the batter in mounds onto the cast iron. Don't overcrowd the pan. You may need to spread the batter if it is too thick.
  • Fry on one side for about 2 minutes or until bubbles start to appear on the surface and edges of the sweet potato pancakes.
  • Flip, then cook the other side for another minute or two until golden brown. Gently flatten them, using the back of a spatula or spoon to even out the batter. Repeat until the pancake mixture is finished. 
  • To keep the sweet potato pancakes warm, place them on a baking sheet in a 250℉/120℃ oven while cooking the rest of the pancakes or finishing breakfast.
  • Remove and serve immediately with syrup and butter.

Notes

  • Cooking your sweet potatoes first is a must! So you can easily mash or puree your sweet potatoes.
  • For a smoother texture, use pureed sweet potatoes instead of mashed.
  • Spread the batter thinly to ensure that they cook through evenly.
  • Be careful of how hot the pan gets. You might need to adjust the temperature from time to time, depending on the pan and stove. I cook mine on medium-low.
  • Let the batter cook until many bubbles form before flipping.
  • You can keep your pancakes warm by putting them inside the oven heated at 250℉/121℃ while finishing the batch. Or serve them as you go.
  • Leftover sweet potato pancakes keep well in the fridge for up to four days and three months in the freezer.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used in the recipe.

Nutrition

Serving: 140g | Calories: 196kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Cholesterol: 320mg | Sodium: 88mg | Fiber: 3g | Sugar: 12g | Vitamin A: 880IU