Moist sweet potato pancakes are soon to be one of your family favorites. They are amazing, topped with cinnamon syrup. I will have to get you the recipe for the cinnamon syrup. 

My neighbor went to the Pancake Factory and she told me that she had sweet potato pancakes, and I thought, everyone needs this recipe because they are soo wonderful.

So I haven’t had a stove for over a week and I was so excited to make these amazing moist sweet potato pancakes, in fact I was so happy to eat anything that wasn’t fast food. However, I must say that I was happy to have fast food because we had a man painting our cupboards and everything in the kitchen was covered up. I am so grateful for all of my amazing kitchen gadgets, a fridge with water,  stove, and the micro wave. I am very blessed and very grateful!

 

Moist Sweet Potato Pancakes

 

What Ingredients Do I Need For Moist Sweet Potato Pancakes?

  • Eggs
  • Butter
  • Buttermilk
  • Sweet potatoes
  • All-purpose flour
  • Salt
  • Brown sugar
  • Baking soda
  • Baking powder
  • Ground cinnamon
  • Ground nutmeg
  • Vanilla extract

Optional:

  • Pecans

 

How Do I Make Moist Sweet Potato Pancakes?

  • In a large bowl, beat the eggs with the butter and buttermilk.
  • Add the cooked and mashed sweet potatoes.
  • In a separate bowl, add the flour, salt, sugar, baking soda, baking powder, cinnamon, nutmeg, and the vanilla.
  • Then add the dry ingredients to the wet ingredients and stir just to combine.
  • If you want to add pecans, add them now.
  • Allow the batter to sit for 10-15 minutes if you have time.
  • Heat skillet over medium heat.
  • Place some butter into the bottom of the pan, to prevent the pancakes from sticking.
  • Then spoon 1/4-1/3 cup batter into the pan or onto a griddle.
  • Cook the pancakes until done in the center and golden brown on each side.
  • You may also need to add just a little extra regular milk if the batter is too thick.

 

Moist Sweet Potato Pancakes

 

How Many Sweet Potatoes Do I Need For This Recipe?

  • You need 1 cup packed mashed sweet potatoes for this Moist Sweet Potato Pancake recipe.
  •  This is roughly one medium-large sweet potato. 

 

Can I Make Mashed Sweet Potatoes in Advance?

  • Yes, you can make the mashed sweet potatoes up to 5 days in advance.
  • Store them in an airtight container until ready to make the Moist Sweet Potato Pancakes. 

 

Tips and Tricks For Moist Sweet Potato Pancakes:

  • Make sure you measure the mashed sweet potatoes accurately.
  • The correct amount of sweet potatoes ensures moist pancakes.
  • The general rule is that pancakes are ready to flip when the middle starts to bubble.
  • Don’t try and flip them too early or they will fall apart.

 

 

More Sweet Potato Recipes:

Chicken Broccoli and Sweet Potato Sheet Pan Dinner

Sweet Potato Soufflé

Crock Pot Orange Chicken and Sweet Potatoes

 

Yield: 24 pancakes

Moist Sweet Potato Pancakes

Moist sweet potato pancakes are so delicious that you are going to want them every morning. They are so sweet with a twist of cinnamon.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 3 large eggs
  • 1/4 cup melted butter
  • 1/4 cup brown sugar
  • 3 cups buttermilk
  • 1 cup cooked, mashed sweet potatoes
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar
  • 3/4 teaspoon baking soda
  • 1 Tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract

Optional:

  • 1/2 cup pecans

Instructions

  1. In a large bowl, beat the eggs, sugar, butter and buttermilk.
  2. Add the cooked and mashed sweet potatoes. (I either boil mine in a pot of water, cook them in the instant pot, cook them in the microwave, or bake them in the oven for about 1 hour after poking them with a fork).
  3. In a separate bowl, add the flour, salt, sugar, baking soda, baking powder, cinnamon, nutmeg and the vanilla.
  4. Then add the dry ingredients to the wet ingredients and stir just to combine.
  5. If you want to add pecans, add them now.
  6. Allow the batter to sit for 10-15 minutes if you have time.
  7. Heat skillet over medium heat.
  8. Place some butter into the bottom of the pan, to prevent the pancakes from sticking.
  9. Then spoon 1/4-1/3 cup batter into the pan or onto a griddle.
  10. Cook the pancakes until done in the center and golden brown on each side.
  11. You may also need to add just a little extra regular milk if the batter is too thick.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 129Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 31mgSodium 235mgCarbohydrates 17gFiber 1gSugar 5gProtein 4g

 

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