Sweet Potato Pancakes
Golden, crispy-edged pancakes made with mashed sweet potato and a simple flour batter. A comforting, lightly sweet treat that's perfect for breakfast or a snack.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 7g
Ingredients
- 1.5 pounds sweet potato
- 1 cup all-purpose flour
- 1 large egg
- ½ cup milk
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons vegetable oil
Instructions
- 1
Peel the 1.5 pounds sweet potato and cut into 1 inch chunks. Boil in salted water until fork-tender, about 15 minutes. Drain well and mash until smooth.
- 2
In a large bowl, whisk together the 1 cup flour, 2 tablespoons sugar, 1 teaspoon baking powder, and 0.5 teaspoon salt.
- 3
Add the mashed sweet potato, 1 egg, and 0.5 cup milk to the dry ingredients. Stir until just combined; the batter will be thick and slightly lumpy.
- 4
Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium heat. Drop 1/4 cupfuls of batter into the skillet, flattening slightly with a spatula.
- 5
Cook until bubbles form on the surface and the edges look set, about 3 minutes. Flip and cook until golden brown on the other side, another 2-3 minutes.
- 6
Repeat with the remaining batter, adding more oil to the skillet as needed. Serve warm with maple syrup or honey if desired.
Tools you’ll need
- large pot
- mixing bowl
- fork or potato masher
- nonstick skillet
- spatula
- measuring cups and spoons
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