Sweet Potato Pancakes

top view of pancakes on a plate topped with pecans with fork by pancakes

5 from 5 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Diet: Low Fat, Vegetarian

Servings:

Author: Rena

Equipment

Large non stick Skillet

Ingredients

2 1/2 cup whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon fine kosher salt
2 large eggs
1 1/2 cup mashed sweet potatoes
2 tablespoons vegetable oil
1 2/3 cup plain Greek yogurt
1/3 cup milk of choice
2 teaspoons 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 them 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.

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