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Sweet Potato Pancakes
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This scrumptious breakfast recipe for Sweet Potato Pancakes makes great use of leftover mashed sweet potatoes after Thanksgiving or Christmas.
Course
Breakfast, Brunch
Cuisine
American
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Servings
12
pancakes
Calories
177
Author
Whitney Bond
Ingredients
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
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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
Serving:
4
g
|
Calories:
177
kcal
|
Carbohydrates:
29
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
36
mg
|
Sodium:
231
mg
|
Potassium:
304
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
1735
mg
|
Vitamin C:
0.2
mg
|
Calcium:
137
mg
|
Iron:
1.6
mg