Sweet potato pancakes

Based on 8 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“These pancakes are perfect for when you have leftover baked sweet potatoes from the previous evening or for a Sunday morning brunch. If you don’t have any baked sweet potatoes handy, simply toss one into the oven at 180°F/350°F for one hour. Feel free to swap in seasonal fruit or your favorite nuts to this recipe.”

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
sweet potato
eggs
100 ml milk
30 g unsalted butter
200 g flour
80 g sugar
1 tsp baking powder
100 g blueberries
30 g cocoa nibs
salt
vegetable oil (for frying)
pecan (for serving)
maple syrup (for serving)
Metric
Imperial

Utensils

  • hand mixer with beaters
  • bowl
  • frying pan
  • spatula

Nutrition per serving

Cal
456
Protein
12 g
Fat
11 g
Carb
84 g
  • Step 1/3

    Scoop out the inside of a baked sweet potato. Add to a bowl with eggs, then mix together with a hand mixer on low speed. Add milk and melted butter and beat until combined.
    • sweet potato
    • eggs
    • 100 ml milk
    • 30 g unsalted butter
    • hand mixer with beaters
    • bowl

    Scoop out the inside of a baked sweet potato. Add to a bowl with eggs, then mix together with a hand mixer on low speed. Add milk and melted butter and beat until combined.

  • Step 2/3

    Add flour, sugar, baking powder, and a pinch of salt. Mix again until smooth.
    • 200 g flour
    • 80 g sugar
    • 1 tsp baking powder

    Add flour, sugar, baking powder, and a pinch of salt. Mix again until smooth.

  • Step 3/3

    Heat some oil in a pan over medium heat. Spoon in the pancake mixture and sprinkle with blueberries and cocoa nibs. Flip after approx. 3 min. or until golden, and cook on the other side for the same amount of time. Repeat until mixture is used up. Serve pancakes with pecans and maple syrup. Enjoy!
    • 100 g blueberries
    • 30 g cocoa nibs
    • vegetable oil (for frying)
    • pecan (for serving)
    • maple syrup (for serving)
    • frying pan
    • spatula

    Heat some oil in a pan over medium heat. Spoon in the pancake mixture and sprinkle with blueberries and cocoa nibs. Flip after approx. 3 min. or until golden, and cook on the other side for the same amount of time. Repeat until mixture is used up. Serve pancakes with pecans and maple syrup. Enjoy!