Sweet Potato Pancakes
Sweet potato pancakes with a fluffy inside with crispy edges are excatly what will make your next breakfast perfect. Fall spices in this simple recipe perfect for a family.
Ingredients
Wet ingredients
- 4 tablespoon butter, melted
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 cup sweet potato, mashed
- 1 teaspoon vanilla extract
- 1.5 cup whole milk
Dry ingredients
- 2 cup all-purpose flour
- 1 tablespoon baking powder
- 1.5 teaspoon ground cinnamon
Instructions
- To start, melt the butter then using a whisk or hand mixer, mix the butter with the sugars. Add in and mix the eggs next. Then, the sweet potato, vanilla and milk last.
- In the dry ingredients, mix the flour, baking powder, salt and the cinnamon. Slowly add the dry ingredients into the wet until everything is combined.
- Heat a skillet to medium heat. Add butter on the skillet and once melted begin to pour the batter for the pancakes.
- Quick tip, add butter between each pancake. If the butter browns immediately turn down the heat because the skillet or pan has gotten too hot. The butter should quickly melt, not turn brown in a matter of seconds.
- The batter should make about 12 pancakes more or less.
- Once finished, serve with syrup or honey and your favorite toppings.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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