Description
Fluffy Sweet Potato Pancakes are a heavenly breakfast treat, blending sweet potatoes and warm spices into a light, airy delight that will brighten your mornings.
Ingredients
Scale
- 1 medium sweet potato (about 200g), peeled and cubed
- 1 cup all-purpose flour (or whole wheat flour)
- 2 tsp baking powder
- 1 cup milk (or dairy-free alternative)
- 2 large eggs
- 3 tbsp brown sugar
- 1 tsp cinnamon
- Pinch of salt
Instructions
- 1. Cook the Sweet Potato: Boil the cubed sweet potato in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly before mashing until smooth.
- 2. Prepare the Batter: In a large bowl, mix the mashed sweet potatoes with eggs, milk, and brown sugar until well combined. In another bowl, whisk together flour, baking powder, cinnamon, and salt.
- 3. Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix; a few lumps are fine for fluffy pancakes.
- 4. Heat Your Pan: Preheat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Pour about half a cup of batter onto the skillet for each pancake.
- 5. Cook Until Bubbly: Cook each pancake for about 3-4 minutes or until bubbles form on the surface and edges appear set. Flip carefully and cook for an additional couple of minutes until golden brown.
- 6. Serve Warm: Transfer to plates and top with maple syrup or fresh fruit as desired. Enjoy your Fluffy Sweet Potato Pancakes hot!
Nutrition
- Serving Size: 1 pancake (70g)
- Calories: 130
- Sugar: 6g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: For a gluten-free option, substitute all-purpose flour with almond flour. Add chocolate chips or nuts for extra flavor and texture. Ensure your baking powder is fresh to guarantee maximum fluffiness.