Sweet Potato Pancakes
Delicious and fluffy Sweet Potato Pancakes made with leftover mashed sweet potatoes and spices, perfect for breakfast or brunch.
Equipment
- measuring cups and spoons
- Mixing Bowl Set
- Balloon Whisk
- Ceramic Nonstick Cookware Set
Ingredients
- 1 cup leftover mashed sweet potatoes
- 2 large eggs
- ½ cup milk
- 2 tablespoons packed light brown sugar
- 1 tablespoon Maple syrup plus more for serving
- ¾ cup all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 pinch nutmeg
- 2 tablespoons melted butter plus more for cooking
Instructions
- Place mashed sweet potatoes in a large bowl. Add eggs, milk, brown sugar and maple syrup and whisk until combined.
- Sprinkle flour, cinnamon, baking powder, salt and nutmeg on top of the sweet potato mixture and stir until smooth. Add melted butter and mix until combined.
- Set a large nonstick skillet over medium heat and add a small pat of butter. Once melted, drop ⅓ cup portions of the sweet potato batter onto the preheated skillet. Cook until bubbles form on the top of the pancake, 2 to 4 minutes, then flip and cook for an additional 2 to 3 minutes. Repeat process until all of the batter has been used, you should end up with about 8 pancakes.
- Serve warm with maple syrup.
Notes
Let leftover pancakes cool completely before storing in the fridge for up to 5 days. To reheat, microwave for 40-60 seconds or heat in a skillet. Pancakes freeze well for up to 3 months.
Nutrition
Serving: 1pancakeCalories: 128kcalCarbohydrates: 18gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 56mgSodium: 182mgPotassium: 120mgFiber: 1gSugar: 6gVitamin A: 2539IUVitamin C: 0.4mgCalcium: 70mgIron: 1mg
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