Sweet potato pancakes are a delightful twist on the classic breakfast favorite. These pancakes are not only delicious but also packed with nutrients, thanks to the sweet potatoes. Perfect for a cozy weekend brunch or a special breakfast treat, they offer a unique flavor that pairs wonderfully with a variety of toppings.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up sweet potatoes if you don't have them on hand. Make sure to choose fresh, firm sweet potatoes for the best results. Additionally, ensure you have vanilla extract, as it adds a lovely depth of flavor to the pancakes.
Ingredients For Sweet Potato Pancakes Recipe
Sweet potatoes: These provide a natural sweetness and a moist texture to the pancakes.
All-purpose flour: The base ingredient that gives structure to the pancakes.
Sugar: Adds a touch of sweetness to the batter.
Baking powder: Helps the pancakes rise and become fluffy.
Baking soda: Works with the baking powder to create a light texture.
Salt: Enhances the overall flavor of the pancakes.
Milk: Provides moisture and helps create a smooth batter.
Egg: Binds the ingredients together and adds richness.
Melted butter: Adds flavor and helps keep the pancakes tender.
Vanilla extract: Adds a warm, aromatic flavor to the pancakes.
Technique Tip for This Recipe
When making these sweet potato pancakes, ensure that the mashed sweet potatoes are smooth and free of lumps. This will help create a more uniform batter and result in pancakes with a consistent texture. If the sweet potatoes are too chunky, consider using a food processor or blender to achieve a smoother consistency before mixing them with the other ingredients.
Suggested Side Dishes
Alternative Ingredients
mashed sweet potatoes - Substitute with mashed butternut squash: Both have a similar texture and sweetness, making them interchangeable in this recipe.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes slightly denser.
sugar - Substitute with honey: Honey provides a natural sweetness and can add a slight floral note to the pancakes.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.
baking soda - Substitute with baking powder: Use 2 teaspoon baking powder to replace ½ teaspoon baking soda, but omit the baking powder already in the recipe.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral taste.
milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that maintains the liquid consistency needed for the batter.
large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to replace one egg, making it vegan-friendly.
melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.
vanilla extract - Substitute with maple syrup: Maple syrup adds a different but complementary sweetness and flavor to the pancakes.
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How to Store or Freeze These Pancakes
Allow the sweet potato pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.
Once cooled, place a sheet of parchment paper between each pancake. This ensures they don't stick together, making it easier to grab one or two without defrosting the entire batch.
Store the pancakes in an airtight container or a resealable plastic bag. Squeeze out as much air as possible to maintain their freshness.
For short-term storage, keep the container or bag in the refrigerator. The pancakes will stay fresh for up to 3 days.
For longer storage, place the pancakes in the freezer. They can be frozen for up to 2 months without losing their delightful flavor and texture.
When ready to enjoy, reheat the pancakes. If refrigerated, you can warm them in a microwave for about 20-30 seconds or in a toaster oven until heated through.
If frozen, reheat the pancakes directly from the freezer. Use a microwave for about 1-2 minutes, or a toaster oven at 350°F for 10-15 minutes, until they are hot and ready to serve.
For an extra touch of freshness, consider reheating the pancakes on a skillet over medium heat for a few minutes on each side. This will give them a slightly crispy exterior while keeping the inside soft and fluffy.
Serve the reheated pancakes with your favorite toppings, such as maple syrup, fresh berries, or a dollop of whipped cream. Enjoy the comforting taste of homemade sweet potato pancakes any day of the week!
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the sweet potato pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain the pancakes' texture and keeps them from becoming soggy.
Microwave Method: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heated evenly. This is the quickest method but may slightly alter the texture.
Skillet Method: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Place the sweet potato pancakes in the skillet and heat for about 1-2 minutes on each side until they are warmed through. This method helps to restore some of the original crispiness.
Toaster Method: If your pancakes are not too thick, you can reheat them in a toaster. Set the toaster to a low setting to avoid burning. Toast for 1-2 cycles until they are heated through and slightly crispy on the edges. This method is convenient and quick.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the sweet potato pancakes in a single layer in the air fryer basket. Heat for about 3-5 minutes, checking halfway through to ensure they are not overcooked. This method gives a nice, crispy exterior while keeping the inside soft.
Best Tools for This Recipe
Mixing bowl: A large bowl used to combine the mashed sweet potatoes, flour, sugar, baking powder, baking soda, and salt.
Whisk: A tool used to mix the milk, egg, melted butter, and vanilla extract together until well combined.
Skillet: A flat pan used to cook the pancakes over medium heat.
Measuring cups: Used to measure out the ingredients like flour, milk, and mashed sweet potatoes accurately.
Measuring spoons: Used to measure smaller quantities of ingredients like sugar, baking powder, baking soda, salt, and vanilla extract.
Spatula: Used to flip the pancakes once bubbles form on the surface.
Ladle: Used to pour ¼ cup of batter onto the skillet for each pancake.
Potato masher: Used to mash the sweet potatoes until smooth.
Small bowl: Used to melt the butter before adding it to the wet ingredients.
Stove: Provides the heat source for cooking the pancakes in the skillet.
How to Save Time on Making This Recipe
Prepare ingredients in advance: Measure and mix the dry ingredients the night before to save time in the morning.
Use pre-cooked sweet potatoes: Buy canned mashed sweet potatoes or cook and mash them ahead of time.
One-bowl method: Combine all wet ingredients in the same bowl as the dry ingredients to reduce cleanup.
Batch cooking: Make a large batch of pancakes and freeze the extras for quick reheating.
Non-stick skillet: Use a non-stick skillet to avoid the need for constant greasing and reduce cooking time.
Sweet Potato Pancakes Recipe
Ingredients
Main Ingredients
- 1 cup Mashed Sweet Potatoes
- 1 cup All-Purpose Flour
- 2 tablespoon Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Milk
- 1 large Egg
- 2 tablespoon Melted Butter
- 1 teaspoon Vanilla Extract
Instructions
- In a large mixing bowl, combine the mashed sweet potatoes, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a skillet over medium heat and lightly grease it. Pour ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown on the other side.
- Serve warm with your favorite toppings.
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