Ingredients
Scale
- 1 cup mashed sweet potato (cooked and cooled)
- 1 cup all-purpose flour
- 1 large egg
- 3/4 cup milk (or buttermilk)
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter (melted, plus extra for cooking)
Instructions
- Step 1: Whisk together the dry ingredients in a large bowl: flour, baking powder, salt, and brown sugar. Set aside.
Notes
- Fully cooled pancakes freeze beautifully; layer them with parchment and store in a freezer bag for up to two months for quick morning meals.
- Reheat cooked pancakes quickly in a toaster oven or on a baking sheet at 300°F (150°C) for about five minutes to restore the warm, crisp exterior.
- For a delicious pairing, serve these sweet potato pancakes topped with toasted pecans and a drizzle of brown butter or a light dollop of cinnamon-spiced Greek yogurt.
- Chef’s Tip: If possible, use buttermilk instead of regular milk, as the added acidity reacts better with the baking powder, ensuring a much fluffier final product.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 medium (4-inch) pancakes
- Calories: 235
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Protein: 10g