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by Whitney Bond
January 21, 2019
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5 stars (3 ratings)
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This scrumptious breakfast recipe for Sweet Potato Pancakes makes great use of leftover mashed sweet potatoes after Thanksgiving or Christmas.
Tomorrow is Thanksgiving and I couldn’t be more excited for Cranberry Glazed Turkey, Sweet Potato Stuffing and Mashed Sweet Potatoes!
And the best news is, I’ve already got delicious recipes for all of the leftovers!
These sweet potato pancakes, made with leftover mashed sweet potatoes, are light, fluffy, delicious, and so easy to make!
Sweet potatoesare a good source of manganese and dietary fiber, and perfect in pancakes, casseroles, dips and salads!
Sweet Potato Pancakes Ingredients
- 2 ½ cups flour
- 2 tbsp brown sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 large eggs
- 2 cups milk
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 2 tbsp unsalted butter (melted)
- 1 cup leftover mashed sweet potatoes(← click link for recipe)
Sweet Potato Pancakes Instructions
Combine the flour, brown sugar, baking powder, salt, cinnamon and nutmeg in a mediummixing bowl.
Combine the eggs, milk, maple syrup and vanilla in a large mixing bowl.
Add in the dry ingredients, stir to combine, then add the melted butter.
Combine well, then add the mashed sweet potatoes.
Placea skillet on the stove over medium heat, coat in cooking spray.
Pour the batter,½ cup at a time, into the hot skillet. Once the batter begins to bubble, flip the pancakes. Repeat until all of the sweet potato pancakes have been cooked.
Serve with butter and maple syrup.
Happy Thanksgiving everyone! I hope you all have a wonderful day tomorrow filled with people you love and lots of delicious food!
I’m thankful that I get to make and share delicious recipes with you every day!
And most of all, I’m thankful for all of youfor following along, making the recipes, sharing the recipes and for your constant love, support and communication on social media! It truly is a dream come true!
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5 stars (3 ratings)
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Sweet Potato Pancakes
This scrumptious breakfast recipe for Sweet Potato Pancakes makes great use of leftover mashed sweet potatoes after Thanksgiving or Christmas.
Servings: 12 pancakes
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Author: Whitney Bond
Course: Breakfast, Brunch
Cuisine: American
Ingredients
- 2 ½ cups flour
- 2 tbsp brown sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 large eggs
- 2 cups milk
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 2 tbsp unsalted butter, melted
- 1 cup leftover mashed sweet potatoes, click link for recipe
Instructions
Combine the flour, brown sugar, baking powder, salt, cinnamon and nutmeg in a medium mixing bowl.
Combine the eggs, milk, maple syrup and vanilla in a large mixing bowl.
Add in the dry ingredients, stir to combine, then add the melted butter.
Combine well, then add the mashed sweet potatoes.
Place a skillet on the stove over medium heat, coat in cooking spray.
Pour the batter, ½ cup at a time, into the hot skillet.
Once the batter begins to bubble, flip the pancakes.
Repeat until all of the pancakes have been cooked.
Serve with butter and maple syrup.
Nutrition Facts
Serving 4gCalories 177kcal (9%)Carbohydrates 29g (10%)Protein 5g (10%)Fat 4g (6%)Saturated Fat 2g (10%)Cholesterol 36mg (12%)Sodium 231mg (10%)Potassium 304mg (9%)Fiber 1g (4%)Sugar 6g (7%)Vitamin A 1735mg (35%)Vitamin C 0.2mgCalcium 137mg (14%)Iron 1.6mg (9%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!
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originally published November 25, 2015 — last updated January 21, 2019 1 Comment
Posted in: Brunch Recipes, Method, Quick and Easy Recipes, Recipes, Thanksgiving Recipes, Vegetarian Recipes
About Whitney Bond
I’m a sports-loving, coffee-drinking, food blogger, the host of “29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on-camera food and lifestyle expert! Here you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot!
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Becky — March 21, 2020 @ 6:10 AM Reply
Made these today. DELICIOUS! The pancakes are thick but still fluffy and sweetness is just right. A perfect use for leftover mashed sweet potatoes!