sweet potato pancakes

Sweet Potato Pancakes are light, fluffy and easy to make! These pancakes are delicious.

Sweet Potato Pancakes

Aunt Jemima Buttermilk Complete

water

Tablespoons brown sugar

cinnamon

vanilla

nutmeg

Heat skillet over medium heat.

Combine all ingredients in a medium-sized bowl and...

Combine all ingredients in a medium-sized bowl and stir until large lumps disappear. Do not overmix. Let batter sit for 2 minutes to thicken. If the batter is too thin, add a little more pancake mix. If too thick, add more water.

Lightly grease skillet with solid shortening.

Pour slightly less than ¼ cup batter for...

Pour slightly less than ¼ cup batter for each pancake onto skillet.

Flip when pancakes bubble and bottoms are golden.

Serve with Aunt Jemima® Original Syrup.

Sweet Potato Pikelets with just five basic ingredients make the base for a delicious healthy meal. With many allergy-friendly features they are great for a school lunchbox too!

Sweet Potato Pikelets

potato

eggs

buckwheat flour (- 105 grams)

baking powder

salt

milk of choice

olive oil, coconut oil, avocado oil

If you don’t have any prepared, steam cubes of sweet potato, allow to cool and mash roughly with a fork.

Place sweet potato, eggs, flour, baking powder, salt and milk in a food processor or blender. Process to combine into a thick, smooth batter. The batter should be very thick, so it holds together well in the pan when cooking.

Add a teaspoon of oil to a non-stick pan and heat to a low-moderate heat (not too hot or the pikelets will burn). Scoop in about 2 tablespoons of the batter and spread to form a small pikelet just under 1cm thick. Cook for 2 minutes and then flip and cook for another minute, or until golden brown on both sides.

Repeat with remaining batter.

Serve warm or cold with toppings of choice.

Slightly sweet, delicately spiced, thick and fluffy pancakes made out of sweet potatoes. A hearty and comforting fall breakfast recipes!

c. all purpose flour (or half wheat, half all purpose)

tsp pumpkin pie spice

tsp baking powder

tsp baking soda

tsp salt

Tbsp butter

c. potato

buttermilk

milk

Tbsp maple syrup

tsp pure vanilla extract

butter (syrup, chopped pecans (for serving))

In a medium bowl, combine flour, pie spice, baking powder, baking soda and salt.

In a large bowl, whisk melted butter, sweet potatoes, eggs, buttermilk, milk, syrup and vanilla. Add dry ingredients and stir until just combined.

Heat a griddle over medium-low heat and grease liberally with butter. Scoop 1/3 cup portions of batter onto the griddle and lightly spread into a circle (the batter will be thick). Cook until set on the bottom, then flip and cook on the other side. Since these pancakes are thick be sure to cook them over low or medium heat; you don't want the outside to burn before the inside is cooked through.

Serve pancakes warm with butter, syrup and chopped pecans.

These Sweet Potato Pancakes are buttery-soft, extra fluffy, and hearty, all in one bite!

Best Sweet Potato Pancakes

flour

brown sugar

milk, more if needed

butter, melted

In a bowl, combine the flour, brown sugar, baking powder, salt, and cinnamon and stir to combine.

 In a large bowl, combine milk, mashed sweet potato, egg, and butter. Mix until there are few to no lumps left – you can also do this in a blender and blend on medium speed until smooth.

 Pour the wet ingredients into the dry ingredients bowl and whisk together just until combined.

 Over medium heat, grease your nonstick skillet or griddle, and pour about 1/4 cup of batter. When the pancake begins to form bubbles, and the edges are defined, flip and cook on the other side for an additional minute or two.

 Remove from the pan or griddle and repeat the process with the remaining batter. 

These sweet potato pancakes were insanely good, I don’t want the regular ones ever again lol.

https://www.youtube.com/watch?v=t8GrpqpdoRc

The BEST Sweet Potato Pancakes

These sweet potato pancakes are lightly sweetened with maple syrup, and so fluffy! With cinnamon and nutmeg, these are a delicious and healthy breakfast enjoyed by kids and adults.

coconut oil (26 g; see note 1)

sweet potato puree

maple syrup (39 g; see note 3)

milk (dairy

vanilla extract

all purpose flour (125 g; see note 5)

baking soda

Combine

Combine wet ingredients - Melt coconut oil in a large microwave-safe bowl. Stir in the sweet potato puree, egg, maple syrup, milk, and vanilla until smooth.

Add dry ingredients - Add the flour, baking powder, baking soda, cinnamon, and nutmeg and mix in until just combined (don&#39;t over-mix).

Cook

Cook - Heat a non-stick pan over medium heat. Spray with oil. Using a ¼ cup measuring cup, spoon the batter into the pan.Cook for roughly 2 minutes, or until you see bubbles in the middle of the pancakes and the edges are dry enough to get a spatula under the pancake.Flip and cook for another 1 minute on the other side, or until cooked through.

Serve

Serve - Serve with berries, yogurt, and maple syrup!

https://www.youtube.com/watch?v=fU-2HmBosRU

Would you try these? Printable recipe: https://sweetpeasandsaffron.com/sweet-potato-pancakes/

INGREDIENTS
2 tablespoons coconut oil 26 g
½ cup sweet potato puree 130 g
1 egg
2 tablespoons maple syrup 39 g
1 cup milk dairy or non-dairy; 245 g
½ teaspoon vanilla extract
1 cup all purpose flour 125 g
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg

INSTRUCTIONS
1. Combine wet ingredients - Melt coconut oil in a large microwave-safe bowl. Stir in the sweet potato puree, egg, maple syrup, milk, and vanilla until smooth.
liquids mixed together in batter bowl for sweet potato pancakes 
2. Add dry ingredients - Add the flour, baking powder, baking soda, cinnamon, and nutmeg and mix in until just combined (don't over-mix).
sweet potato pancake batter mixed up 
3. Cook - Heat a non-stick pan over medium heat. Spray with oil. Using a ¼ cup measuring cup, spoon the batter into the pan.
4. Cook for roughly 2 minutes, or until you see bubbles in the middle of the pancakes and the edges are dry enough to get a spatula under the pancake.
5. Flip and cook for another 1 minute on the other side, or until cooked through.
6. Serve - Serve with berries, yogurt, and maple syrup!

Secret Ingredient Pancakes 🥞

Boost your breakfast nutrition with these Sweet Potato Pancakes! They are delicious, lightly sweetened, and packed with warm spices.

sweet potato

flour, whole wheat

banana

yogurt, vanilla, low-fat

maple syrup, pure

Cook sweet potato (this can be done the night before). You will need 1/2 cup mashed.

Blend first five ingredients in a blender, until smooth.

Whisk together the flour, baking powder and salt. Add the sweet potato mixture and stir just until combined.

Add more milk if needed for the consistency of pancake batter.

Pour the batter onto a hot griddle greased with nonstick cooking spray. Flip the pancakes when the begin to bubble and are golden brown on both sides.

Serve warm topped with sliced bananas, yogurt, and a drizzle of maple syrup.

https://content.jwplatform.com/videos/dq8y4cVE.mp4

Boost your breakfast nutrition with these delicious sweet potato pancakes!

Sweet Potato Pancakes that are healthy, delicious, and easy to make! These gluten-free and dairy-free pancakes are perfect for a delicious fall breakfast or brunch recipe. Make this recipe in 20 minutes or less and enjoy fresh or freeze for later!

Healthy Sweet Potato Pancakes

Tbsp coconut oil

almond milk

Tbsp apple cider vinegar

oat flour (or gluten-free flour)

Mix liquid ingredients

Mix the sweet potato puree, eggs, coconut oil, almond milk, and apple cider vinegar together.

Mix dry ingredients

In a separate bowl, mix the baking powder, flour, and cinnamon together.

Pour batter

Pour about 1/4 cup of batter into an oiled pan of medium-high heat.

Cook pancakes

Cook the pancakes for about 2-3 minutes (or until the pancake starts to bubble and is solid on one side), then flip.

Enjoy

Fluffy sweet potato pancake recipe using leftover mashed sweet potatoes (or freshly baked) with cinnamon, and a pinch of nutmeg. Perfect for breakfast!

sweet potatoes

Maple syrup (plus more for serving)

all purpose flour

butter

Place mashed sweet potatoes in a large bowl. Add eggs, milk, brown sugar and maple syrup and whisk until combined.

Sprinkle flour, cinnamon, baking powder, salt and nutmeg on top of the sweet potato mixture and stir until smooth. Add melted butter and mix until combined

Set a large nonstick skillet over medium heat and add a small pat of butter. Once melted, drop ⅓ cup portions of the sweet potato batter onto the preheated skillet. Cook until bubbles form on the top of the pancake, 2 to 4 minutes, then flip and cook for an additional 2 to 3 minutes. Repeat process until all of the batter has been used, you should end up with about 8 pancakes.

Serve warm with maple syrup.

These Root Vegetable Pancakes are extra nutritious and delicious thanks to Sweet Potatoes and Carrots. Perfect for a savory breakfast!

Root Vegetable Pancakes

tbsp Ground Flax + 5 tbsp Water

Brown Rice Flour

Non-Dairy Milk

½ tsp Fresh Rosemary, minced

½ tsp Fresh Thyme, minced

tsp Salt

Shallot,

Rosemary Garlic Cashew Cream,

First, prepare your Flax “eggs” by mixing 2 tbsp of Ground Flax with Water in a small bowl. Set Aside for 5-10 minutes.

Once thickened, add the Flax Egg to a large bowl, along with the Brown Rice Flour and ½ cup of Non-Dairy Milk, Rosemary, Thyme, and Salt. Whisk until well-combined.

Add the Root Veggie Mix and the diced Shallot to the same bowl and fold into the batter.

Heat a nonstick pan or griddle to medium-low. Add 1/2 cup of the batter to the pan and spread it out a bit using a spatula, so each Pancake is about 1/2″ thick. Let cook on this side for 5 minutes, then flip and cook for an additional 3-5 minutes. (Note: if you don&#8217;t have a Nonstick Pan or it&#8217;s a little old, you will need to add some Oil to the pan to prevent things from sticking)

Repeat with the remaining batter, cooking multiple pancakes at one time if your pan allows for it. You may have to raise/lower the heat depending on how fast your pan heats up.

Top with Rosemary Garlic Cashew Cream, or as desired. Store leftovers in an airtight container in the fridge for up to 5 days. Alternatively, you can freeze the leftovers for up to one month.

Hi there!  I just made a double recipe of these, but I grated fresh root veggies instead.  What a great recipe, thank you so much for sharing!  I ate two of them with hummus and they are delicious!!!  The rest are going in the freezer :)

Would this work to bake them and make with fresh root vegetables instead? what temperature and length of time would you recommend?

I tried to make this into pancakes but found the middle of the pancake wasn't cooked to my liking  (this is probably because I used fresh grated uncooked veggies and probably made the pancakes too thick...). But instead, i put it back in the pan, broke it up, and sauteed it around to turn it into hashbrowns! Very delicious! And i put the leftover batter in the fridge - planning to make fresh hashbrowns with it throughout the week.

Oh my god, thank you so much for this recipe! It was absolutely delicious!!

Top 9 sweet potato pancakes recipes from across the web

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Sweet Potato Pikelets

Sweet Potato Pancakes

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Sweet Potato Pancakes

Sweet Potato Pancakes

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Root Vegetable Pancakes

Top 9 sweet potato pancakes recipes from across the web

The most viewed sweet potato pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Potato Pancakes

Sweet Potato Pikelets

Sweet Potato Pancakes

Best Sweet Potato Pancakes

Sweet Potato Pancakes

Sweet Potato Pancakes

Healthy Sweet Potato Pancakes

Sweet Potato Pancakes

Root Vegetable Pancakes

The most viewed sweet potato pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine