Description

Transform leftover sweet potatoes into these irresistibly fluffy pancakes with warm autumn spices. Perfect for lazy weekends or special brunches, these golden stacks soak up maple syrup beautifully while delivering wholesome nutrition.

Ingredients

Scale

1 cup leftover mashed sweet potatoes
2 large eggs
½ cup milk
2 tablespoons packed light brown sugar
1 tablespoon maple syrup plus more for serving
¾ cup all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon salt
Pinch nutmeg
2 tablespoons melted butter plus more for cooking

Instructions

In large bowl, whisk sweet potatoes, eggs, milk, brown sugar and maple syrup until smooth
Sift flour, cinnamon, baking powder, salt and nutmeg into wet ingredients
Stir melted butter into batter until just combined (small lumps are okay)
Heat non-stick skillet over medium-low with ½ tsp butter
Pour ¼ cup batter per pancake, cooking 3 minutes until edges set
Flip when bubbles appear, cook 2 minutes more until golden
Serve warm with pat of butter and drizzle of maple syrup

Notes

Tip: Fresh sweet potatoes? Bake 1 medium potato at 400°F for 45 minutes. Substitutions: Almond milk for dairy-free, flax eggs for vegan version. Storage: Cool completely and refrigerate in airtight container for up to 4 days. Reheat in toaster.

Prep Time: 10
Cook Time: 15
Category: B
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 220
Sugar: 8g
Sodium: 210mg
Fat: 7g
Saturated Fat: 3.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 6g
Cholesterol: 65mg

Keywords: sweet potato pancakes, breakfast, brunch, easy recipe