Healthy Sweet Potato Pancakes – Fluffy and Delicious
These Healthy Sweet Potato Pancakes are fluffy, tender, naturally sweet, and packed with cozy cinnamon flavor. Made with mashed sweet potato and simple pantry ingredients, they’re perfect for a wholesome breakfast, weekend brunch, or make-ahead meal.
Ingredients
- 1 cup mashed cooked sweet potato
- 1 cup whole wheat flour
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 large egg
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
- 1 tablespoon butter or cooking oil
Optional Toppings
- Fresh blueberries
- Fresh strawberries
- Sliced banana
- Greek yogurt
- Pure maple syrup
- Chopped pecans or walnuts
Instructions
- Prepare the Sweet Potato: Cook the sweet potato until completely tender. Remove the skin and mash the flesh until mostly smooth. Allow it to cool before making the batter.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, cinnamon, nutmeg, and salt until evenly combined.
- Combine the Wet Ingredients: In a separate bowl, whisk together the mashed sweet potato, egg, milk, vanilla extract, and maple syrup until smooth and well combined.
- Make the Batter: Gradually add the dry ingredients to the wet mixture. Stir gently just until combined. Do not overmix; a few small lumps are perfectly fine.
- Cook the Pancakes: Heat a lightly greased nonstick skillet or griddle over medium heat. Scoop batter onto the skillet, leaving space between the pancakes. Cook until bubbles appear on the surface and the edges look set.
- Flip and Finish Cooking: Carefully flip each pancake and cook the other side until golden brown and cooked through. Repeat with the remaining batter.
- Serve Warm: Transfer the pancakes to a serving plate. Serve warm with fresh berries, sliced banana, Greek yogurt, chopped nuts, or a drizzle of pure maple syrup.
Notes
- For the fluffiest pancakes, avoid overmixing the batter. A few small lumps are completely fine.
- Make sure the sweet potato is well cooked and cooled before mixing it into the batter. Very watery sweet potato can make the batter thinner than expected.
- Cook the pancakes over medium heat rather than high heat. This allows the centers to cook through without burning the outside.
- If the batter seems unusually thick, add a small splash of milk until it reaches a thick but pourable consistency.
- Leftover pancakes can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat in a toaster, toaster oven, or microwave.
Nutrition Facts
- Calories: 310 kcal
- Protein: 10 g
- Total Fat: 8 g
- Saturated Fat: 3 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Total Sugars: 10 g
- Added Sugars: 6 g
- Cholesterol: 50 mg
- Sodium: 390 mg
- Potassium: 420 mg