Irresistible Breakfast Sweet Potato Pancakes Recipe

There’s something magical about breakfast sweet potato that makes mornings feel like a warm hug. Imagine biting into a fluffy, slightly sweet potato pancake, its crispy edges giving way to a tender center that practically melts in your mouth. The aroma wafts through the kitchen, promising a day filled with delightful surprises and, of course, a much-needed caffeine fix.

I remember the first time I made breakfast sweet potato for my family. The looks on their faces were priceless—part confusion, part curiosity, all delight! We sat around the table, laughter echoing as we dug in, creating memories with every delicious bite. Trust me; this dish is perfect for lazy Sunday mornings or whenever you need a little sunshine and sweetness in your life.

I still chuckle thinking about how my dad tried to convince everyone they were actually dessert pancakes. He even suggested adding whipped cream—classic dad move!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Sweet Potatoes: Look for firm, unblemished potatoes; they should be smooth and vibrant for the best flavor.

• All-Purpose Flour: A key ingredient that helps bind everything together and gives those pancakes their fluffy texture.

• Baking Powder: This will help our pancakes rise beautifully and achieve that light, airy quality we all crave.

• Eggs: Fresh eggs add richness and help create the perfect texture; organic is always a great option if you can find them.

• Milk (or Plant-Based Milk): Use whatever you prefer; it adds moisture and helps achieve that dreamy pancake consistency.

• Cinnamon: Just a dash will elevate your sweet potato’s natural sweetness while adding warmth and spice—yum!

• Maple Syrup (optional): For drizzling over your finished pancakes; it adds an irresistible sweetness that pairs perfectly with sweet potatoes.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Sweet Potatoes: Start by preheating your oven to 400°F (200°C). Poke holes in each sweet potato with a fork and place them on a baking sheet. Bake until tender, about 45 minutes.

Prepare the Pancake Batter: Once cooled, scoop out the flesh into a mixing bowl. Add flour, baking powder, eggs, milk, cinnamon, and mix until combined but don’t over-mix—lumps are okay!

Heat Up Your Pan: Place a non-stick skillet over medium heat and lightly grease it with oil or butter. Wait until it’s hot enough that water droplets dance on the surface before pouring batter.

Spoon On the Batter: Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on top and edges look set; flip carefully using a spatula.

Cook Until Golden Brown: After flipping, cook for another 2-3 minutes until golden brown. Remove from heat and keep warm while you repeat with remaining batter.

Serve & Enjoy!: Stack those pancakes high on plates! Drizzle with maple syrup or top with fresh fruit if desired. Enjoy your delicious breakfast sweet potato creation!

Now that you know how to whip up these delightful breakfast treats let’s dive into making them! Each step brings us closer to pancake perfection—so grab those sweet potatoes and let’s get cooking!

Perfecting the Cooking Process

Start by boiling sweet potatoes until tender, then mash them for your breakfast dish. This sequence ensures even cooking and a smooth texture.

Add Your Touch

Feel free to toss in nuts, dried fruits, or spices like cinnamon for added flavor. These simple swaps can elevate your sweet potato breakfast.

Storing & Reheating

Store leftover sweet potato in an airtight container in the fridge. Reheat in the microwave or oven until warmed through to maintain flavor and texture.

Sometimes I prepare this sweet potato breakfast dish after a long night of fun with friends, and their reactions always remind me why I love cooking so much!

FAQ

Can I use frozen sweet potatoes for this recipe?

Yes, but thaw them first for even cooking and better texture.

What other toppings go well with sweet potato breakfast?

Try yogurt, honey, or fresh fruit to enhance flavors and add variety.

How can I make this recipe more filling?

Add protein like eggs or Greek yogurt for a hearty start to your day.

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Breakfast Sweet Potato Pancakes

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• Author: Ethan Brooks
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Start your day with these fluffy and slightly sweet breakfast sweet potato pancakes. Perfect for lazy mornings, this delightful recipe combines the natural sweetness of sweet potatoes with warm spices for a deliciously satisfying meal. Whether served with maple syrup or fresh fruit, these pancakes are sure to brighten your morning and create lasting memories around the table.

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Ingredients

Scale 1x2x3x

• 1 cup mashed sweet potatoes (about 2 medium)
• 1 cup all-purpose flour
• 2 tsp baking powder
• 2 large eggs
• 1/2 cup milk (or plant-based milk)
• 1 tsp ground cinnamon
• 2 tbsp maple syrup (optional)

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Instructions

1. Preheat your oven to 400°F (200°C). Poke holes in each sweet potato and bake for about 45 minutes until tender. Let cool before scooping out the flesh.
2. In a mixing bowl, combine the mashed sweet potatoes, flour, baking powder, eggs, milk, and cinnamon. Mix until combined but don’t over-mix; lumps are fine.
3. Heat a non-stick skillet over medium heat and lightly grease it with oil or butter. Once hot, pour 1/4 cup of batter onto the skillet.
4. Cook until bubbles form on top and edges look set; flip carefully using a spatula and cook until golden brown on both sides.
5. Serve warm topped with maple syrup or fresh fruit.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 2 pancakes (about 150g)
• Calories: 240
• Sugar: 6g
• Sodium: 150mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 70mg

Keywords: Feel free to add nuts or dried fruits to the batter for added texture and flavor. Store leftovers in an airtight container in the fridge and reheat in the microwave or oven.