Sweet potato pancakes are like a warm hug on a chilly morning—comfort food at its finest. I stumbled upon this recipe after a marathon of watching baking shows, and let’s just say it was love at first bite. Whether you’re a breakfast aficionado or just in need of a delightful weekend treat, these pancakes, with their subtle sweetness and fluffy texture, might just become your new obsession.
Steps
- In a medium bowl, mix together the mashed sweet potatoes, sour cream, milk, egg, and maple syrup. Melt 2 tablespoons of butter, then add it to the mix and whisk until smooth.
- In a separate large bowl, combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add the wet ingredients to the dry ingredients and whisk until they are just combined, ensuring not to overmix.
- Heat a large skillet over medium heat and melt 1 tablespoon of the remaining butter, swirling to coat the pan. Pour four 1/4-cup portions of batter onto the skillet, spreading them into 4-inch circles with the back of a ladle.
- Cook the pancakes for about 2 minutes, gently swirling the pan occasionally, until the bottoms are golden brown. Flip them carefully and cook for another 2 minutes until the second side is browned and the pancakes are puffed.
- Transfer the cooked pancakes to a plate in a warm oven to keep them warm. Repeat the process with the remaining batter, serving the pancakes immediately with additional maple syrup.
Ingredients
- 1 1/4 cups mashed sweet potatoes (leftover)
- 1/2 cup sour cream
- 3/4 cup milk
- 1 large egg
- 1 1/2 tablespoons maple syrup (plus extra for serving)
- 4 tablespoons butter (divided)
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- Pinch of nutmeg
- Pinch of cinnamon
Nutritional Values
Calories: 1186 | Fat: 64g | Saturated Fat: 38g | Cholesterol: 292mg | Sodium: 1188mg | Carbohydrates: 134g | Dietary Fiber: 6g | Total Sugars: 48g | Protein: 22g | Vitamin C: 18mg | Calcium: 530mg | Iron: 6mg | Potassium: 870mg
FAQ
- How can I make my sweet potato pancakes fluffier?
- Can I substitute buttermilk for the milk and sour cream in the recipe?
- What should I do if my mashed sweet potatoes are too dry for this recipe?
- Is it possible to make these pancakes ahead of time and reheat them?
- How can I adjust the recipe for a larger group?
Tips
- Combine sour cream with regular milk instead of buttermilk for a tangier flavor that doesn’t thin out the batter too much, ensuring the pancakes remain fluffy.
- Use a hot buttered griddle to cook the pancakes for a perfectly browned exterior; swirling the skillet occasionally helps achieve even cooking.
- Be cautious not to overmix the batter after combining wet and dry ingredients; this keeps the pancakes tender and prevents them from becoming tough.
- To keep the pancakes warm while cooking multiple batches, transfer the cooked pancakes to a plate set in a warm oven until ready to serve.
Equipment
- Large skillet or griddle
- Whisk
- Ladle
