Fluffy Sweet Potato Pancakes
These fluffy sweet potato pancakes are a delicious twist on a classic breakfast, transforming leftover sweet potatoes into a healthy and indulgent treat. With their soft texture and subtle sweetness, they make for the best sweet potato pancake recipe that is not only easy to make, but also family-friendly.
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
- Pinch of nutmeg
- 2 tablespoons melted butter, plus more for cooking
Instructions
- In a large mixing bowl, place the mashed sweet potatoes.
- Add the eggs, milk, brown sugar, and maple syrup. Whisk everything together until smooth.
- Sprinkle the flour, cinnamon, baking powder, salt, and nutmeg over the wet mixture. Gently stir until just combined—be careful not to overmix.
- Incorporate the melted butter into the batter, folding it in gently for a rich, creamy texture.
- Heat a large nonstick skillet over medium heat and melt a small pat of butter until it just begins to sizzle.
- Ladle about ⅓ cup of batter for each pancake onto the skillet, spacing them evenly apart. Cook until bubbles form on the surface, about 2–4 minutes.
- Carefully flip each pancake and cook for an additional 2–3 minutes, or until golden brown.
- Transfer cooked pancakes to a plate and repeat until all batter is used. Serve warm with extra maple syrup.