Growing up, my family’s weekend brunch was always one of my favorite meals of the week. We would gather around the table and tuck into a spread of delicious dishes, with my mom’s sweet potato pancakes always taking center stage. I have fond memories of gathering around the table and helping her mix the batter, and the smell of the pancakes cooking on the griddle was always enough to make my mouth water.
These days I’ve taken my mom’s recipe and given it a few of my own twists, to make it my own. I’ve added a hint of cinnamon and nutmeg to the batter for a little extra flavor, and I’ve found that substituting some of the all-purpose flour for almond flour adds a lovely nutty flavor.
My Sweet Potato Pancakes are light and fluffy, and the perfect balance of sweet and savory. I like to serve them with a dollop of butter, a sprinkle of chopped parsley, and a drizzle of maple syrup. Enjoy!
- For a gluten-free version, substitute the all-purpose flour for an equal amount of gluten-free flour.
- For a vegan version, use a flax egg instead of the eggs and vegan butter instead of regular butter.
- For a sweeter version, add a tablespoon of brown sugar to the batter.
- Add a handful of chopped pecans for a delicious nutty crunch.
- Top with fresh fruit, such as blueberries, strawberries, or bananas.
- Add a spoonful of cream cheese to the batter for a richer flavor.
Delicious Sweet Potato Pancakes
- Large mixing bowl, whisk, measuring cups, measuring spoons, non-stick skillet, spatula
- 1 cup sweet potato puree
- 0.5 cup all-purpose flour
- 0.5 cup almond flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.25 teaspoon ground cinnamon
- 0.125 teaspoon ground nutmeg
- 2 eggs, lightly beaten
- 0.25 cup melted butter, plus more for serving
- null Maple syrup, for serving
- null Chopped parsley, for serving
- In a large mixing bowl, whisk together the sweet potato puree, all-purpose flour, almond flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Add the eggs and melted butter, and mix until a thick batter forms.
- Heat a non-stick skillet over medium-high heat. Grease with butter or cooking spray.
- Spoon the batter onto the skillet in 1/4 cup portions. Cook for 2-3 minutes, or until the edges of the pancakes begin to look dry and golden brown.
- Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown.
- Serve with butter, maple syrup, and chopped parsley.