Sweet Potato Pancakes
These sweet potato pancakes are great for a special weekend breakfast!
Sweet Potato Pancakes
The Christmas season has arrived and with it all the wonderfulness including peace, love, joy and house guests. I find that a lot of the peace, love, and joy in our house depends greatly on how well I plan for guests this time of year. To maintain the peace, love, and joy I try to plan. However, I find that I focus a lot on planning special dinners only to realize after the guests have arrived, that I hadn’t planned any breakfasts.
Cereal, anyone?
Let’s face it, failing to plan for breakfast when guests are in town is kind of like getting the guest bedroom in tip-top shape only to neglect the bathroom. It’s a little disappointing. I don’t think that it needs to be hard, but I think making a breakfast that someone might not normally make for themselves is special and creates great memories. For example, someone might say, “Remember the sweet potato pancakes <insert your name here> made when we visited? They were so amazing!”
So, if you’re like me, and need to build your special breakfast repertoire try these sweet potato pancakes. I recommend making the batter the night before so all you have to do in the morning is cook the pancakes. That way it’s all so effortless, which is always a nice thing.
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Sweet Potato Pancakes
These sweet potato pancakes are great for a special weekend breakfast!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Mix
- Cuisine: American
Ingredients
Scale
- 3 small sweet potatoes, peeled and cut into two inch cubes
- 1 and 1/2 cup flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/3 cup walnuts, finely chopped
- 2 eggs, beaten
- 1 and 1/2 cups 2% milk
- 1 teaspoon vanilla
- 1/4 cup unsalted butter, melted
- 1 tablespoon brown sugar
Instructions
- Bring a large pot of water to a boil. Add the sweet potatoes and boil them for about 15 minutes, or until they are fork tender. Drain them, return them to the pot, and mash them until smooth. Set them aside.
- In a medium bowl mix all of the dry ingredients together. In a large bowl whisk together the eggs, milk, vanilla, butter, sugar, and the mashed sweet potatoes. Add the dry ingredients to the wet ones and stir until just combined.
- Heat a large non stick pan over medium heat. Spray with cooking spray and then scoop 1/4 cup of batter for the pancakes. Cook them until browned on both sides. Makes approximately 24 pancakes.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 393
- Sugar: 8g
- Sodium: 375.8mg
- Fat: 19.4g
- Saturated Fat: 6.9g
- Unsaturated Fat: 4.4g
- Trans Fat: 0.1g
- Carbohydrates: 45.1g
- Fiber: 4g
- Protein: 10.5g
- Cholesterol: 87.3mg
hmmm…I like it =)
I love this twist on latkes!!!
those look great – going to add that to my holiday dishes!
Hi,
These look fantastic. I’m allergic to walnuts, what would be a good nut substitution?
I can’t wait to make these for my family.
Carin
I haven’t made a special breakfast in a very long time. The pancakes sound great. I think I’ll make these for my family on the weekend; I think they’ll be pleasantly surprised… 🙂
@Carin Galletta: Pecans would be a great substitution for the walnuts–
I make pancakes all the time, but never sweet potato. I love that you prepared this at night and just cooked in the morning. That would be something I would do. I think this should be Sunday’s breakfast!
Calories Carbs Fat Protein Sodium Sugar
Total: 1,745 254 61 40 4,974 51
Per Serving: 175 25 6 4 497 5