Sweet Potato Pancakes

I’ve told you that I love sweet potatoes haven’t I? Well, I do. And I also have a whole lot of it leftover in my fridge.

Mmmmm pancakes

That’s why yesterday I woke up super early to make us sweet potato pancakes. Had I ever made sweet potato pancakes before? No. Did they turn out edible? Yes. Unlike the terribly awful ones I made for Neil the first time I ever made pancakes for him. Oh how I shudder at the memory.

So here’s what you need:

Sweet Potato Pancakes à la Zahra

2/3 cup mashed baked and cooled sweet potatoes (mine were in the fridge overnight)
1 cup flour (I used whole wheat but all purpose is fine!)
1 1/2 tsp baking powder
1/2 EACH of cinnamon, ground cloves, nutmeg, and ground ginger (aka “pumpkin pie spice” if you’re cool and have that, I’m not)
1 tbsp firmly packed brown sugar
1 egg, beaten
2/3 cup milk
1 tsp vanilla
Optional: about 1/4 cup chopped pecans

Coat bottom of griddle

1. Start by coating the bottom of your griddle VERY LIGHTLY with Canola oil. Really, any type of oil or butter would be fine here. But please please please blot it all (almost) out because you don’t want to fry your pancakes. Trust me, I know from experience. Turn on the heat to medium.

Mix dry ingredients

2. Next, mix all your dry ingredients except for the brown sugar (flour, baking powder and all your pumpkin pie spices)

Mash sweet potatoes

3. Mash your sweet potatoes! Mash ’em good.

Add egg and vanilla

4. Add the sweet potatoes to the dry ingredients followed by the egg and vanilla.

Add brown sugar

5. Dump that brown sugar right in there too. Then add the milk and mix it all together until just combined. Don’t over beat it or you will have flat pancakes.

Use a 1/4 cup

6. Using a 1/4 cup measuring cup, measure out the batter onto your hot griddle.

Griddle it!

They will look like this.

Adding pecans

7. If you please, and I always do, press some of the chopped pecans into the batter as it’s cooking on one side.

Flat spatula

8. Using a pretty flat spatula, flip the pancakes over when you see bubbles forming on the top.

Nice and fluffy

See how nice and fluffy they get??

Set lowest oven temperature

9. If you’re like me, you hate cold pancakes. So here is what I do. Turn on your oven to the lowest setting possible. I have this WM (I’m guessing “warm”) setting so I always turn it onto that. This is just to keep your pancakes fresh and warm until you’re ready to serve them all at once.

In the oven

My pecan-y pancakes are on the left and Neil’s are on the right. He doesn’t like surprises in his pancakes.

With butter and extra pecans

10. Top with butter and extra pecans and tons of maple syrup and enjoy! I’m not too healthy in the mornings. Butter is delicious.

Last bite

You know when you’re eating and eating and then all of a sudden you run out of steam at the last bite? This happens to me all the time and it’s quite unfortunate. That last lonely and unloved bite just looks at you, wanting to be eaten because it is just as yummy as its earlier bite siblings, but you just can’t do it. That bite usually gets (I am lowering my voice now so my mom can’t hear me) thrown away.

On this morning, though, I took a deep breath, and devoured that bite anyways. Mission accomplished.

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2 Responses to “Sweet Potato Pancakes”

  1. #1 dad says:


    i’m impressed on your dedication to this website. Neil should
    be enjoying (and perhaps occasionally suffering!) for trying
    all of those good-looking foods!

  2. Hamideh says:

    Although I had breakfast but your website make me hungry again!

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