Sweet potato breakfast pancakes –Get ready to flip your flapjacks and bring a smile to your breakfast table! Today, we’re diving into the world of Sweet Potato Pancakes, where orange is more than just a color—it’s a flavor that’ll leave you wondering why you ever settled for regular old pancakes!
Sweet Potato Pancakes
These pancakes are the superhero of breakfast foods! Packed with nutrients and a delightful sweetness, they’ll have you saying, “Who needs syrup?!” But let’s be honest, syrup is still invited to the party. Let’s get cooking!
Ingredients
- 1 cup all-purpose flour
- 1 cup cooked and mashed sweet potatoes
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 tablespoon brown sugar
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking)
Instructions
- First things first! Gather all your ingredients and mash your sweet potatoes like you mean it! You want them creamy and smooth. No one appreciates a lumpy pancake, not even your friend who claims to love texture.
- In a large mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, salt, and brown sugar. Give it a good whisk. Think of it as your workout for the day—who needs a gym when you’ve got pancake prep?
- In another bowl, mix together the mashed sweet potatoes, milk, egg, and melted butter. Make sure it’s all well combined. Look at that color! It’s like a sunset in a bowl.
- Now, it’s time to bring the wet and dry ingredients together. Pour the sweet potato mixture into the flour mixture and gently combine. No need to overmix; we’re making pancakes, not bread! You want the batter to be a little lumpy. Just think of it as character!
- Heat a non-stick skillet or griddle over medium heat and add a little butter. Once it’s sizzling, pour about 1/4 cup of the batter onto the skillet. Flip when those cute little bubbles start forming on the surface—usually about 3-4 minutes.
- Cook until golden brown on both sides and the pancakes have that irresistible, fluffy look. Keep them warm in the oven while you cook the rest or just eat them as you go. No judgment!
Once a stack is ready, it’s time to load them up with your favorite toppings. Maple syrup, whipped cream, or even a sprinkle of pecans. You’re the chef here—make it your masterpiece!
Enjoy this delightful twist on the classic pancake and watch as everyone at the breakfast table asks for seconds. Who knew sweet potatoes could be this much fun? Happy flipping!