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Fluffy sweet potato pancakes stacked with syrup on a plate

Fluffy Sweet Potato Pancakes

Start your day with these nutritious and fluffy sweet potato pancakes, perfect for family brunches or cozy weekday mornings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tablespoon sugar or maple syrup for a healthier option
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon optional
Wet Ingredients
  • 1 cup milk any kind you prefer
  • 1 large egg
  • 2 tablespoons melted butter or coconut oil for a dairy-free option
  • 1 cup cooked and mashed sweet potato about 1 medium sweet potato
Cooking
  • as needed none Additional butter or oil for cooking

Method
 

Preparation
  1. If you haven’t already, cook and mash your sweet potato until smooth. Let it cool slightly.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
  3. In a separate bowl, mix the mashed sweet potato with the milk, egg, and melted butter or oil until smooth.
  4. Pour the wet ingredients into the dry ingredient bowl. Stir gently. Mix just until combined (a few lumps are okay).
Cooking
  1. Heat a non-stick skillet or griddle over medium heat. Add a teaspoon of butter or oil.
  2. Pour about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
  3. Flip and cook for an additional 1-2 minutes until golden brown.
Serving
  1. Keep pancakes warm in an oven set to 200°F while cooking the rest, and serve with your favorite toppings.

Notes

For the fluffiest pancakes, ensure your mashed sweet potato is free of lumps and do not overmix the batter. You can microwave sweet potatoes for quicker cooking.