Sweet Potato Breakfast Pancakes
Transform leftover mashed sweet potatoes into fluffy, spiced pancakes that are quick to prepare and bursting with flavor. These pancakes offer a wholesome, nutrient-dense alternative to traditional breakfast fare, ideal for family meals or brunch gatherings.
Equipment
- 1 Nonstick skillet
- 1 Mixing Bowls
- 1 Whisk
- Measuring Cups and Spoons
- 1 Ladle
Ingredients
- 1 ¼ cups leftover mashed sweet potatoes
- ½ cup sour cream
- ¾ cup milk
- 1 large egg
- 1 ½ tablespoons maple syrup plus extra for serving
- 4 tablespoons butter divided
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- Pinch nutmeg
- Pinch cinnamon
Instructions
- Prepare the Wet Mixture: Begin by gathering your leftover mashed sweet potatoes, sour cream, milk, egg, and maple syrup. In a medium-sized mixing bowl, combine the mashed sweet potatoes with the sour cream. Use a whisk or fork to gently break up any large lumps so the texture becomes smooth and creamy. Next, pour in the milk and crack the egg into the mixture. Add the maple syrup for a hint of natural sweetness. To add richness, melt 2 tablespoons of butter either in the microwave or on the stovetop in a small saucepan until just melted (do not brown it). Pour this melted butter into the wet ingredients. Now, whisk everything together vigorously until the mixture is completely uniform, with no streaks or lumps remaining. This wet batter base is what will give your pancakes their moist, tender texture and subtle sweetness.
- Combine the Dry Ingredients: Select a large mixing bowl to prepare the dry components of your batter. Measure out the all-purpose flour carefully and add it to the bowl. Sprinkle in the baking powder and baking soda — these leavening agents are crucial to help your pancakes rise and become fluffy. Add kosher salt to enhance flavor, along with a pinch of nutmeg and cinnamon to introduce warm, aromatic spices that complement the natural sweetness of the sweet potatoes. Using a whisk, stir the dry ingredients together until they are fully incorporated and evenly distributed. This ensures that every bite of pancake will have consistent flavor and rise.
- Mix Wet and Dry Ingredients Together: Now, it’s time to bring your batter to life by combining the wet and dry mixtures. Pour the wet mixture slowly into the bowl containing the dry ingredients. Using your whisk, gently fold the ingredients together just until the flour disappears and the batter is evenly moistened. Be careful not to overmix — a few small lumps are perfectly fine and help keep the pancakes light and fluffy rather than dense. Overmixing can develop gluten in the flour, leading to tougher pancakes. Once combined, let the batter rest briefly while you prepare your cooking surface.
- Heat the Pan and Prepare for Cooking: Place a nonstick skillet over medium heat and allow it to warm thoroughly. This step is essential to achieve a golden crust without burning. While the pan heats, melt 1 tablespoon of butter in the skillet, swirling it around so the entire cooking surface is coated evenly. The butter adds flavor and prevents sticking. The right pan temperature is key: too hot, and the pancakes will burn on the outside but remain raw inside; too cool, and they will cook unevenly and not develop that beautiful golden color.
- Cook the Pancakes on the First Side: Using a ladle, scoop approximately 1/4 cup of batter for each pancake and carefully pour it onto the hot, buttered skillet. Use the back of the ladle to gently spread and smooth the batter into roughly 4-inch wide disks for even cooking. Let the pancakes cook undisturbed for about 2 minutes. During this time, you can gently swirl the pan occasionally to help distribute heat evenly beneath each pancake. Look for small bubbles forming on the surface and the edges starting to set — this indicates the pancake is ready to flip. The bottom should be a rich golden brown, signaling perfect caramelization.
- Flip and Cook the Second Side: Carefully slide a thin spatula under each pancake and flip it over in one smooth motion. The second side will take slightly less time — about 2 minutes — to cook until golden brown and fully puffed. The pancakes should spring back slightly when gently pressed, showing they are cooked through. Avoid pressing down on them with the spatula, as this can deflate the fluffiness. Once the second side is done, transfer the cooked pancakes to a plate.
- Keep Pancakes Warm While Cooking Remaining Batter: If you’re making multiple batches, place the plate with cooked pancakes in a warm oven (around 200°F or 95°C) to keep them hot and maintain their soft texture. Repeat the cooking process for the remaining batter, adding more butter to the skillet if needed to prevent sticking and enhance flavor. This way, all pancakes stay warm and ready to serve together.
- Serve and Enjoy: Serve your sweet potato pancakes immediately while warm. Stack them high on a plate and drizzle generously with extra maple syrup for added sweetness. These pancakes pair beautifully with fresh fruit, a dollop of yogurt, or a sprinkle of chopped nuts for crunch. Enjoy the comforting aroma, the tender crumb, and the balanced sweetness that make this breakfast both nourishing and indulgent
Notes
This recipe requires about 1 1/4 cups of leftover mashed sweet potatoes, making it a fantastic way to reduce food waste. If you don’t have leftovers, you can quickly roast or boil sweet potatoes in advance and mash them. For a tangier batter, substitute the sour cream and milk with 1 1/4 cups of buttermilk. To maintain a fluffy texture, be careful not to overmix the batter—small lumps are perfectly fine. You can easily double or triple this recipe for larger groups. Feel free to adjust the maple syrup amount to suit your desired sweetness level.
