Sweet Potato Pancakes

      These fluffy and naturally sweet sweet potato pancakes are a delicious way to use up leftover mashed sweet potatoes. With hints of brown sugar, maple syrup, cinnamon, and nutmeg, they bring a warm and cozy flavor that makes breakfast feel like a treat.

Serve them with extra maple syrup and a dollop of vanilla Greek yogurt for a wholesome and satisfying meal. Kid-friendly and easy to make, these pancakes require just a few simple ingredients you likely already have on hand.

Try them for your next weekend brunch or as a creative twist on classic pancakes, your taste buds (and your family) will love them!

Why You’ll Love These Mashed Sweet Potato Pancakes:

• Minimal added sugar: The brown sugar and maple syrup enhance flavor, while the mashed sweet potatoes provide natural sweetness, making these pancakes a healthier option.
• Nutritious and filling: Packed with fiber, vitamins, and minerals, sweet potatoes are a nutritious base. Add toppings like sliced bananas or walnuts for extra goodness.
• Quick and easy: With just 10 minutes of prep and 7 minutes of cook time, these pancakes come together fast. If you have a griddle, you can easily make a big batch.
• Perfect for leftovers: Don’t let your leftover mashed sweet potatoes go to waste—turn them into a delicious breakfast treat instead!
• Kid-approved: The sweet flavor and fluffy texture make these pancakes a hit with kids, and it’s a sneaky way to get some veggies into their morning meal.

Ingredients:

To make these fluffy sweet potato pancakes, you’ll need the following ingredients:

• 1 cup mashed sweet potatoes (leftover or freshly mashed from 1 large or 2 medium sweet potatoes)
• 2 large eggs
• ½ cup milk (dairy or plant-based)
• 2 tablespoons light brown sugar (packed)
• 1 tablespoon maple syrup (plus extra for serving)
• ¾ cup all-purpose flour (or gluten-free flour for a gluten-free option)
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Pinch of nutmeg
• 2 tablespoons melted butter (plus more for cooking)

These ingredients come together to create a deliciously fluffy, naturally sweet pancake batter that’s perfect for breakfast or brunch!

Instructions:

Here’s how to make these delicious fluffy sweet potato pancakes:

1. Prepare the Batter
   In a large bowl, add the mashed sweet potatoes, eggs, milk, brown sugar, and maple syrup. Whisk until well combined.
   Next, sprinkle the flour, cinnamon, baking powder, salt, and nutmeg on top of the sweet potato mixture. Stir until smooth. Add the melted butter and mix until everything is incorporated.
2. Cook the Pancakes
   Heat a large nonstick skillet or griddle over medium heat and add a small pat of butter. Once melted, spoon about ⅓ cup portions of the pancake batter onto the skillet. Cook until bubbles form on the top, about 2 to 4 minutes. Flip and cook for another 2 to 3 minutes until golden and cooked through.
3. Serve
   Repeat until all the batter is used, making approximately 8 pancakes. Serve warm with maple syrup and enjoy!

Tips for Making Leftover Mashed Sweet Potato Pancakes:

Here are some tips to make these sweet potato pancakes even better:

1. Use More Leftover Sweet Potatoes
   If you have more than 1 cup of mashed sweet potatoes, feel free to add up to another cup. This will give the pancakes a more potato pancake-like texture. The recipe is forgiving, so you can adjust based on how much leftover sweet potato you have.
2. Keep It Sweet
   This recipe is designed for sweet-tasting leftover sweet potatoes. If your mashed sweet potatoes have a bit of herb or black pepper, don’t worry! They’ll still turn out perfectly.
3. Try Leftover Squash or Pumpkin
   If you have mashed squash or pumpkin puree on hand, swap them in for the mashed sweet potatoes. The pancakes will still come out delicious!
4. Don’t Overmix
   Overmixing can result in dense pancakes, so mix the batter just until combined. Once the ingredients are incorporated, stop mixing!

Popular Substitutions & Additions:

Here are some more tips to customize your sweet potato pancakes:

1. Use Up Odds and Ends
   Got leftover dried cranberries, nuts, or other ingredients from your Thanksgiving meal or previous recipes? Add them to the pancake batter! You can mix in up to ½ cup of your favorite add-ins.
2. Top with Your Favorites
   These pancakes are delicious with a variety of toppings. Try them with maple syrup, Greek yogurt, chopped nuts, sliced bananas, apples, or even a drizzle of melted peanut or almond butter for extra flavor.
3. Reduce or Eliminate Sugar
   Want to cut down on added sugars? Feel free to omit the brown sugar entirely or reduce it by half. The natural sweetness of the mashed sweet potatoes will still give the pancakes a delightful flavor.
4. Omit Flour and Baking Powder
   For a denser, more potato pancake-like texture, skip the flour and baking powder. While the pancakes will be less fluffy, they’ll still be tasty and satisfying! Just know that without the flour and leavening, they won’t rise as much.

How to Store & Reheat Sweet Potato Pancakes:

• Let any leftover pancakes cool completely before transferring them to an airtight container or zip-top bag. Store them in the fridge.
• To reheat, microwave the pancakes for about 40-60 seconds, wrapped in a damp paper towel. Alternatively, heat them in a skillet on the stove until warmed through.

How Long Will Sweet Potato Pancakes Last in the Fridge?:

Leftover sweet potato pancakes will stay fresh in the fridge for up to 5 days.

Can I Freeze Sweet Potato Pancakes?:

Yes, sweet potato pancakes freeze very well! Let them cool completely before transferring them to a freezer-safe container or zip-top bag. Freeze for up to 3 months. To reheat, let them thaw overnight in the fridge, and then warm them up using your preferred method. Enjoy!

Nutrition

• Calories: 128 kcal,
• Carbohydrates: 18g, 
• Protein: 4g, 
• Fat: 5g, 
• Saturated Fat: 2g, 
• Polyunsaturated Fat: 0.4g, 
• Monounsaturated Fat: 1g, 
• Trans Fat: 0.1g, 
• Cholesterol: 56mg, 
• Sodium: 182mg, 
• Potassium: 120mg, 
• Fiber: 1g, 
• Sugar: 6g, 
• Vitamin A: 2539IU, 
• Vitamin C: 0.4mg, 
• Calcium: 70mg, 
• Iron: 1mg