Description
These light and fluffy pancakes are infused with the natural sweetness of mashed sweet potatoes and spiced with cinnamon and nutmeg. Perfect for breakfast, they offer a delicious twist on traditional pancakes and pair wonderfully with maple syrup.
Ingredients
Scale
- 1 cup mashed sweet potato
- 1 cup flour
- 1 cup milk
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 egg
- 2 tbsp butter, melted
Instructions
- In a large bowl, mix together the mashed sweet potato, flour, milk, sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
- Add in the egg and melted butter, stirring until all ingredients are fully incorporated.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve warm with maple syrup and enjoy!
Notes
- For added flavor, top with a dollop of whipped cream or fresh fruit.
- You can make extra pancakes and store them in the refrigerator for up to 2 days or freeze them for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes