We love pancakes in this house. Especially with lots of butter and syrup. I love hearing my son ask for syrup; not because he needs lots of sugar or anything, but because of the way he says syrup. It’s not “sear-up”. It’s “sur-up”.
But when I feel deviating from our usual recipe, I like to try things with different flavors. These sweet potato pancakes fit the bill. They are delicious, and as a bonus, sweet potatoes contain a lot of stuff that’s good for you!
Mix together the dry ingredients in a large bowl.
In a medium bowl, whisk together the eggs, milk, vanilla, butter, and sweet potatoes until well blended.
Stir the wet ingredients into the dry ingredients, just until combined. The batter will be slightly lumpy. Sometimes, you’ll have to enlist a little help, too 🙂
Pour batter about 1/4 to 1/3 cup at a time onto a greased hot griddle or skillet. The pancakes are ready to turn when bubbles form on the top of the pancakes.
Flip, and cook until second side is golden brown. Serve with lots of butter and sur-up!
Sweet Potato Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 tablespoons brown sugar
- 1 tablespoon sugar
- 2 eggs beaten
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 1/4 cup butter melted
- 1 cup cooked sweet potatoes well mashed
Instructions
- Mix together the dry ingredients in a large bowl.
- In a medium bowl, whisk together the eggs, milk, vanilla, butter, and sweet potatoes until well blended.
- Stir wet ingredients into dry ingredients, just until combined. Batter will be slightly lumpy.
- Pour batter about 1/4 to 1/3 cup at a time onto a greased hot griddle or skillet. Turn when bubbles form on the top of pancakes. Flip, and cook until second side is golden brown.
- Keep warm in a 250 degree F oven until ready to serve.
Adapted from Lick the Bowl Good
