Sweet Potato Pancakes coming at ya! These is the perfect weekend morning recipe. The pancakes are soft, delicious and have a subtle sweetness and I absolutely love them. These pancakes were a hit the first time I made them and ever since they, this recipe has been requested several times.
The first time I made these were arounf Thanksgiving…you know when everyone is going nuts for the pumpkin everything craze. I just can’t bring myself to hop on that pumpkin train ya know. I’m all about the sweet potato.
This recipe is super easy and quick, I would suggest boiling your sweet potato ahead of time to make things easier on you in the AM. Serve these lovely stacks with some pecans and bananas or maybe even walnuts and you’ll have a delicious and simple breakfast!
Sweet Potato Pancakes
- 3/4 pound sweet potatoes
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 eggs beaten
- 1 1/2 cups milk
- 1/4 cup butter melted
1.Boil sweet potatoes and cook until tender , about 15 minutes. Drain, and immediately immerse in cold water to loosen skins for easier removal. Drain, remove skins, and mash.
2. In a medium bowl, mix together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
3. Preheat a lightly greased pan over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.