Sweet Potato Pancakes

This scrumptious breakfast recipe for Sweet Potato Pancakes makes great use of leftover mashed sweet potatoes after Thanksgiving or Christmas.

Tomorrow is Thanksgiving and I couldn’t be more excited for Cranberry Glazed Turkey, Sweet Potato Stuffing and Mashed Sweet Potatoes!

And the best news is, I’ve already got delicious recipes for all of the leftovers!

These sweet potato pancakes, made with leftover mashed sweet potatoes, are light, fluffy, delicious, and so easy to make!

Sweet potatoes are a good source of manganese and dietary fiber, and perfect in pancakes, casseroles, dips and salads!

Sweet Potato Pancakes Ingredients

• 2 ½ cups flour
• 2 tbsp brown sugar
• 4 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 2 large eggs
• 2 cups milk
• 2 tbsp maple syrup
• 2 tsp vanilla extract
• 2 tbsp unsalted butter (melted)
• 1 cup leftover mashed sweet potatoes (← click link for recipe)

Sweet Potato Pancakes Instructions

Combine the flour, brown sugar, baking powder, salt, cinnamon and nutmeg in a medium mixing bowl.

Combine the eggs, milk, maple syrup and vanilla in a large mixing bowl.

Add in the dry ingredients, stir to combine, then add the melted butter.

Combine well, then add the mashed sweet potatoes.

Place a skillet on the stove over medium heat, coat in cooking spray.

Pour the batter, ½ cup at a time, into the hot skillet. Once the batter begins to bubble, flip the pancakes. Repeat until all of the sweet potato pancakes have been cooked.

Serve with butter and maple syrup.

Happy Thanksgiving everyone! I hope you all have a wonderful day tomorrow filled with people you love and lots of delicious food!

I’m thankful that I get to make and share delicious recipes with you every day!

And most of all, I’m thankful for all of you for following along, making the recipes, sharing the recipes and for your constant love, support and communication on social media! It truly is a dream come true!

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Sweet Potato Pancakes

This scrumptious breakfast recipe for Sweet Potato Pancakes makes great use of leftover mashed sweet potatoes after Thanksgiving or Christmas.

Servings: 12 pancakes

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Author: Whitney Bond

Course: Breakfast, Brunch

Cuisine: American

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Ingredients

½1x2x

• 2 ½ cups flour
• 2 tbsp brown sugar
• 4 tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 large eggs
• 2 cups milk
• 2 tbsp maple syrup
• 2 tsp vanilla extract
• 2 tbsp unsalted butter, melted
• 1 cup leftover mashed sweet potatoes, click link for recipe

Instructions

• Combine the flour, brown sugar, baking powder, salt, cinnamon and nutmeg in a medium mixing bowl.
• Combine the eggs, milk, maple syrup and vanilla in a large mixing bowl.
• Add in the dry ingredients, stir to combine, then add the melted butter.
• Combine well, then add the mashed sweet potatoes.
• Place a skillet on the stove over medium heat, coat in cooking spray.
• Pour the batter, ½ cup at a time, into the hot skillet.
• Once the batter begins to bubble, flip the pancakes.
• Repeat until all of the pancakes have been cooked.
• Serve with butter and maple syrup.

Nutrition Facts

Serving 4servingCalories 177kcal (9%)Carbohydrates 29g (10%)Protein 5g (10%)Fat 4g (6%)Saturated Fat 2g (10%)Cholesterol 36mg (12%)Sodium 231mg (10%)Potassium 304mg (9%)Fiber 1g (4%)Sugar 6g (7%)Vitamin A 1735mg (35%)Vitamin C 0.2mgCalcium 137mg (14%)Iron 1.6mg (9%)

Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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