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Stack of golden sweet potato pancakes with syrup and butter on a white plate. Overhead photo on a kitchen counter.

Fluffy Sweet Potato Pancakes

4 from 1 vote
Fluffy, flavorful sweet potato pancakes made from real ingredients with a naturally sweet taste and tender texture perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 10 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: American, southern
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup mashed sweet potato cooked and cooled
  • 1 cup all-purpose flour or gluten-free blend
  • 2 eggs
  • ¾ cup milk dairy or non-dairy
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon optional
  • ⅛ teaspoon nutmeg optional
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon brown sugar or maple syrup
  • butter for greasing the pan (optional)

Equipment

  • 1 Mixing bowl Large size for batter
  • 1 Whisk Or a fork
  • 1 Measuring cup set Include 11¼-cup for portioning
  • 1 Non-stick griddle Or large skillet
  • 1 Spatula For flipping pancakes
  • 1 Potato masher (Optional) for sweet potatoes

Method
 

  1. Mash the cooked sweet potato until smooth
  2. Whisk dry ingredients in a mixing bowl
  3. Combine sweet potato, milk, eggs, and vanilla
  4. Stir wet into dry ingredients just until combined
  5. Let the batter rest for 10 minutes
  6. Heat griddle over medium heat
  7. Lightly grease and portion batter with ¼ cup
  8. Cook 2–3 minutes until bubbles form, then flip
  9. Cook another 1–2 minutes until golden and cooked
  10. Serve warm with desired toppings

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.