Sweet Potato Pancakes
Fluffy sweet potato pancakes with warm spices, perfect for fall mornings. Top with maple syrup and pecans for extra flavor.
Ingredients
- 1½ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1½ cups whole milk
- 1 cup mashed sweet potatoes
- ¼ cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature, beaten
- 1 teaspoon vanilla extract
- Maple syrup, for serving
- Pecans, chopped, for serving
Instructions
- In a medium bowl, whisk together the flour, baking powder, kosher salt, nutmeg, and cinnamon until fully combined.
- In another medium bowl, whisk together the milk, mashed sweet potatoes, melted butter, eggs, and vanilla extract until smooth.
- Add the dry ingredients to the wet mixture. Stir just until combined and no dry pockets remain. Do not overmix; the batter should be slightly lumpy.
- Lightly spray a nonstick skillet or griddle with cooking spray and place over medium heat (about 350°F if using an electric griddle).
- Once hot, pour about ⅓ cup of batter onto the skillet for each pancake. Use the back of a spoon or measuring cup to gently spread the batter into a circle about 4 inches in diameter, if needed.
- Cook for 3 to 4 minutes, or until bubbles form on the surface and the edges look set.
- Flip and cook for another 3 to 4 minutes, or until golden brown on the other side.
- Before starting a new batch, wipe out the skillet with a paper towel and reapply cooking spray as needed. Repeat with the remaining batter.
- Serve warm with maple syrup and chopped pecans.