by Amy | Nov 12, 2020 | Breakfast | 5 comments
Moist sweet potato pancakes are soon to be one of your family favorites. They are amazing, topped with cinnamon syrup. I will have to get you the recipe for the cinnamon syrup.
My neighbor went to the Pancake Factory and she told me that she had sweet potato pancakes, and I thought, everyone needs this recipe because they are soo wonderful.
So I haven’t had a stove for over a week and I was so excited to make these amazing moist sweet potato pancakes, in fact I was so happy to eat anything that wasn’t fast food. However, I must say that I was happy to have fast food because we had a man painting our cupboards and everything in the kitchen was covered up. I am so grateful for all of my amazing kitchen gadgets, a fridge with water, stove, and the micro wave. I am very blessed and very grateful!
What Ingredients Do I Need For Moist Sweet Potato Pancakes?
- Eggs
- Butter
- Buttermilk
- Sweet potatoes
- All-purpose flour
- Salt
- Brown sugar
- Baking soda
- Baking powder
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
Optional:
- Pecans
How Do I Make Moist Sweet Potato Pancakes?
- In a large bowl, beat the eggs with the butter and buttermilk.
- Add the cooked and mashed sweet potatoes.
- In a separate bowl, add the flour, salt, sugar, baking soda, baking powder, cinnamon, nutmeg, and the vanilla.
- Then add the dry ingredients to the wet ingredients and stir just to combine.
- If you want to add pecans, add them now.
- Allow the batter to sit for 10-15 minutes if you have time.
- Heat skillet over medium heat.
- Place some butter into the bottom of the pan, to prevent the pancakes from sticking.
- Then spoon 1/4-1/3 cup batter into the pan or onto a griddle.
- Cook the pancakes until done in the center and golden brown on each side.
- You may also need to add just a little extra regular milk if the batter is too thick.
How Many Sweet Potatoes Do I Need For This Recipe?
- You need 1 cup packed mashed sweet potatoes for this Moist Sweet Potato Pancake recipe.
- This is roughly one medium-large sweet potato.
Can I Make Mashed Sweet Potatoes in Advance?
- Yes, you can make the mashed sweet potatoes up to 5 days in advance.
- Store them in an airtight container until ready to make the Moist Sweet Potato Pancakes.
Tips and Tricks For Moist Sweet Potato Pancakes:
- Make sure you measure the mashed sweet potatoes accurately.
- The correct amount of sweet potatoes ensures moist pancakes.
- The general rule is that pancakes are ready to flip when the middle starts to bubble.
- Don’t try and flip them too early or they will fall apart.
More Sweet Potato Recipes:
Chicken Broccoli and Sweet Potato Sheet Pan Dinner
Sweet Potato Soufflé
Crock Pot Orange Chicken and Sweet Potatoes
Yield: 24 pancakes
Moist sweet potato pancakes are so delicious that you are going to want them every morning. They are so sweet with a twist of cinnamon.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Ingredients
- 3 large eggs
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 3 cups buttermilk
- 1 cup cooked, mashed sweet potatoes
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 3/4 teaspoon baking soda
- 1 Tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Optional:
- 1/2 cup pecans
Instructions
- In a large bowl, beat the eggs, sugar, butter and buttermilk.
- Add the cooked and mashed sweet potatoes. (I either boil mine in a pot of water, cook them in the instant pot, cook them in the microwave, or bake them in the oven for about 1 hour after poking them with a fork).
- In a separate bowl, add the flour, salt, sugar, baking soda, baking powder, cinnamon, nutmeg and the vanilla.
- Then add the dry ingredients to the wet ingredients and stir just to combine.
- If you want to add pecans, add them now.
- Allow the batter to sit for 10-15 minutes if you have time.
- Heat skillet over medium heat.
- Place some butter into the bottom of the pan, to prevent the pancakes from sticking.
- Then spoon 1/4-1/3 cup batter into the pan or onto a griddle.
- Cook the pancakes until done in the center and golden brown on each side.
- You may also need to add just a little extra regular milk if the batter is too thick.
Nutrition Information
Yield
24Serving Size
1
Amount Per ServingCalories 129Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 31mgSodium 235mgCarbohydrates 17gFiber 1gSugar 5gProtein 4g
Marilyn Lesniakon November 19, 2020 at 7:08 am
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Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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Carleeon November 21, 2020 at 5:09 am
What a super fun fall breakfast idea!
Reply
Amyon November 21, 2020 at 1:33 pm
Thank you. These pancakes are sooo delicious. It is always fun to do something a little different.
Reply
Alexandraon November 24, 2020 at 3:37 pm
I really enjoy sweet potatoes, but have never had them in pancakes before! Sounds wonderful.
Reply
Amyon November 24, 2020 at 9:30 pm
They are as long as you let them cook through nice and slow.
Reply
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