To the people who like to skip breakfast: you’re about to miss out on a treat. A stack of fluffy pancakes is the perfect reason to hop out of bed in the morning, and these spiced sweet potato pancakes are even better! Full of warming fall spice, they are fragrant, soft, and incredibly moist, ready to soak up drizzled maple syrup!
WHAT’S SPECIAL ABOUT SWEET POTATO PANCAKES?
First, of course, is the flavor. They have a warm, rich, candy-like sweetness to them from the sweet potato, plus that kick of fall spice to give it a boost. In this sweet potato pancake recipe, I added cinnamon and vanilla to complement and draw out that wonderful warming flavor.
The texture is also a bit different – they are much smoother and creamier than normal pancakes, particularly if you puree your sweet potatoes (which I will get on to in a moment!).
Also, sweet potato is a healthy superfood, so you get a dose of vitamins and minerals hidden in an indulgent pancake breakfast! Check out my sweet potato muffins recipe for more bakes to try.
TIPS FOR MAKING SWEET POTATO PANCAKES
My recipe for sweet potato pancakes is so easy, but here are some tips and tricks to help you get started:
- Try roasting your sweet potato for a more intense and richer flavor – just pierce the skin with a fork and pop it in the oven until soft, but crisp on the outside.
- The smoother the pancake batter, the softer and creamier the pancakes, therefore it’s a great idea to puree your roasted sweet potato. Scoop the soft potato insides into a blender or food processor and blitz until smooth. This will make mixing the batter much easier and you won’t find any hidden lumps in your pancakes.
- Fry them in a non-stick pan, which will not only make washing up feel like a breeze, but also flipping them will turn you into the pancake queen! Simply add a little butter to the pan, then let it melt and start to foam. Here, you need to reduce the heat before you add your spoonful of sweet potato pancake batter which will ensure the outside of the pancake doesn’t cook too quickly and burn. Finally, gently slide your spatula underneath the pancake when you see bubbles appear on the surface, and flip it over. Ta-dah! The bottom should be golden and firm and you are now the master of sweet potato pancakes!
You can have so much fun with the toppings! Here are some ideas for you to try:
- Maple syrup: but of course! Sweet potato, cinnamon and maple syrup are the holy trinity of fall flavors and we must take advantage of them!
- Greek yoghurt: this is cool and creamy, and adds some tang to the sweet pancakes.
- Fruit: try whatever is in season – berries such as strawberries, blueberries or raspberries would be delicious and colorful, while banana will also work as it complements cinnamon and maple syrup.
- Nuts: toast some pecans or hazelnuts then lightly crush them to scatter over the pancake stack for some extra crunch. Or you can simply dollop a spoonful of pecan or hazelnut butter on top.
- Butter: butter and pancakes are like the Simon and Garfunkel of the breakfast table, coming together in perfect harmony. The butter gently melts thanks to the pancakes’ warmth, dripping down the sides into a puddle, ready to be mopped up. Add some honey, maple syrup or honeycomb to your butter for a hit of sweetnes.
CAN YOU MAKE THEM IN ADVANCE?
Absolutely! If you’re preparing a big brunch for friends you can make the batter for these sweet potato pancakes ahead of time and store them in the fridge or freezer before your guests arrive.
Fridge: You can make the sweet potato pancake batter and leave it covered in the fridge until the next day, or you can cook all the pancakes and store them in an airtight plastic tub for a day or two.
Freezer: Wrap each cooled pancake in plastic wrap and store them in an airtight plastic tub in the freezer for up to 1 month.
Reheating: You can reheat the pancakes in the microwave for 1 minute, or pop them in the toaster!
If you’re looking for fall brunch ideas, try a decadent stack of these spiced sweet potato pancakes!
SWEET POTATO PANCAKES
- 2 cups Cooked and mashed sweet potatoes
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- 2 tablespoons Brown sugar
- ½ teaspoon Kosher salt
- 1 teaspoon Cinnamon
- 2 cups Milk
- 2 Eggs
- ¼ teaspoon Vanilla extract
- Butter for greasing
- Whisk together flour, baking powder, baking soda, brown sugar, salt, and cinnamon in a large bowl.
- Whisk together the milk and sweet potato puree in a separate bowl, then add the eggs and vanilla.
- Add the wet ingredients to the dry and stir with a wooden spoon until just combined.
- Melt some butter in a large non-stick skillet or griddle over medium heat. When it starts to foam, reduce the heat to medium-low and ladle a scant ½ cup of pancake batter into the skillet. Cook until bubbles start to form on the batter and the pancake is golden underneath, for about 3 minutes, then flip and cook the other side until golden; another 3 minutes.
- Repeat with the remaining batter. Serve with more butter, berries such as strawberries and blueberries, and maple syrup drizzled over the top.
I can’t wait to try them!