Sweet Potato Pancakes
Delicious and fluffy pancakes made with leftover mashed sweet potatoes, perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 1 cup leftover mashed sweet potatoes
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons packed light brown sugar
- 1 tablespoon maple syrup plus more for serving
- 3/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 pinch nutmeg
- 2 tablespoons melted butter plus more for cooking
Instructions
Preparation
- Place the leftover mashed sweet potatoes in a large mixing bowl.
- Add the eggs, milk, brown sugar, and maple syrup to the bowl and whisk until smooth.
- Sprinkle in the flour, cinnamon, baking powder, salt, and nutmeg, then gently stir until blended without lumps.
- Incorporate the melted butter into the batter until fully combined.
Cooking
- Heat a nonstick skillet over medium heat and add a small pat of butter.
- Using a measuring cup, pour 1/3 cup portions of batter onto the skillet, leaving space between each.
- Cook until bubbles form on the surface, about 2-4 minutes, then flip and cook for an additional 2-3 minutes until golden brown.
- Repeat until all batter is used, yielding about eight pancakes.
- Serve warm with a drizzle of maple syrup.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For the best flavor, use fresh sweet potatoes and don’t overmix the batter. Adjust thickness with milk if necessary. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for longer storage.