Sweet Potato Pancakes
Fluffy Sweet Potato Pancakes are easy and delicious with a hint of vanilla and cinnamon for a cozy warm flavor. The addition of mashed sweet potatoes and Greek yogurt gives this wonderful texture. Top them with a drizzle of maple syrup and a sprinkle of pecans for the perfect breakfast!
Servings: 8
Equipment
Ingredients
- 2 1/2 cup whole wheat flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp fine kosher salt
- 2 large eggs
- 1 1/2 cup mashed sweet potatoes
- 2 Tbsp vegetable oil
- 1 2/3 cup plain Greek yogurt
- 1/3 cup milk of choice
- 2 tsp vanilla extract
- Optional: maple syrup and pecans
Instructions
- In a bowl, stir all the dry ingredients: flour, cinnamon, baking powder, baking soda, and salt.
- In a second bowl, whisk the eggs, then add the mashed potatoes, oil, yogurt, milk, and vanilla.
- Add in the dry ingredients with the wet, and stir well to combine.
- Preheat a non-stick pan over medium-low heat. Scoop about 1/4 cupful of batter per pancake and cook in batches, for 2-3 minutes per side.
- Serve warm with maple syrup and pecans, if desired.
Notes
Storing and freezing leftovers:
- In the refrigerator: Store leftovers in an airtight container for up to 4 days.
- To freeze: Flash freeze the pancakes by placing them on a pan (not touching), and freeze for about 30 minutes. Then, transfer them to freezer-safe bags or containers, and store in the freezer for up to 3 months. Label the bag with the date!
- Reheat: Once you're ready to eat, you can reheat from frozen! Microwave for 30-60 seconds or until warm. You can also heat these in a toaster, toaster oven, or air fryer.
Nutrition
Serving: 2pancakes | Calories: 228kcal | Carbohydrates: 35g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 43mg | Sodium: 312mg | Potassium: 312mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3622IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg