Sweet Potato Pancakes are the perfect fall treat whether you’re looking for something good for your toddler to hold on to and munch, or in need of a new dish for your big eater who loves a tall stack of pancakes. I predict you’ll want to make them often after trying them, so you’ll be happy you have that batch of baked sweet potatoes in your fridge!
Someone asked me the other day what was the healthiest, “easy” food she should keep in her fridge at all times. Almost instantly — possibly because I was inspired by the time of year or simply because I adore them so much — I blurted out sweet potatoes. Aside from being incredibly yummy, sweet potatoes truly are a nutritional powerhouse, loaded with vitamins A and C, beta carotene, and fiber.
Starting in October and all the way through spring I regularly find myself baking eight sweet potatoes at a time to refrigerate and then use in all sorts of ways. They’re beyond easy to prepare and the possibilities for what you can do with them are endless — be it to toss into school lunch with some maple syrup and a bit of butter, serve alongside a protein at dinner, eat whole whenever you need a superfood pick me up, or mash into these delectable, moist pancakes for breakfast.
Sweet potatoes are not only a superfood, they’re also inexpensive (aka easy on your weekly food budget). Whenever I make them I always bake a few extras to keep in the fridge for a snack or to turn into recipes like these Sweet Potato Pancakes. Speaking of extras, I also make extra pancakes to freeze for later or spread with cream cheese and honey to make pancakes sandwiches for school lunch.
If you have toddlers or new eaters these are a great choice for those who are teething and ideal for little hands to hold. However no matter your age or the occasion, these pancakes are a delicious, good-for-you dish.
Watch this Sweet Potato Pancakes to get everyone in on the act making and eating these yummy pancakes!
Sweet Potato Pancakes Stack
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 1/4 cups milk
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 cup sweet potato puree
- In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the remaining ingredients.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
- Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2-3 minutes on each side.