Filed Under: pancake, Pancakes, savoury pancake, sweet potato

Southern Sweet Potato Pancakes

Pancakes that are out of this world...made that way with mashed sweet potato added to the batter.

February 14th, 2017

Recipe created by the American Sweet Potato Marketing Institute

These sweet potato pancakes aren't your run-of-the-mill pancakes...they're also not your run of the mill potato latke-like patties, either. These are more like a super creamy version of a breakfast pancake. Kind of a cross between sweet and start your day.
  • 1 ½ cups (375 mL) all-purpose flour
  • 2 tbsp (30 mL) white sugar
  • 1 tbsp (15mL) baking powder
  • 1 tsp (5 mL) ground cinnamon
  • ½ tsp (2 mL) ground nutmeg
  • ½ tsp (2 mL) salt
  • 1 ½ cups (375 mL) 2% milk or buttermilk
  • 1 cup (250 mL) cooked mashed American sweet potatoes* (from about 1 large sweet potato)
  • 2 large eggs
  • 2 tsp (10 mL) salted or unsalted butter, melted + additional butter, for cooking pancakes
  1. In a bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt. 

  2. With a blender or immersion blender puree milk, mashed sweet potatoes, eggs and the 2 tsp (10 mL) melted butter. 

  3. Slowly whisk milk/sweet potato mixture into flour mixture until smooth. 

  4. Heat a non-stick pan or griddle over medium- low heat. Add enough butter to coat the bottom of pan. 

  5. Pour about 1/3 cup (75 mL) batter onto pan; cook until bubbles form, about 3 to 4 minutes. Flip over and cook an additional 2 minutes. Repeat with remaining batter. 

  6. Serve pancakes with Sweet Potato Butter and maple syrup. 

  7. Make Sweet Potato Butter: Stir or blend together equal parts cooked mashed sweet potato and softened butter.

Southern Sweet Potato Pancakes

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