Sweet potato pancakes

Sweet potato pancakes

Based on 19 ratings
Hanna Reder

Hanna 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 👌

Preparation

15 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
2
sweet potato
4
eggs
200 ml
milk
60 g
unsalted butter
400 g
flour
160 g
sugar
2 tsp
baking powder
200 g
blueberries
60 g
cocoa nibs
salt
vegetable oil (for frying)
pecan (for serving)
maple syrup (for serving)
MetricImperial

Utensils

hand mixer with beaters, bowl, frying pan, spatula

How-To Videos

how-to-make-mashed-sweet-potatoes

How to make mashed sweet potatoes

Nutrition per serving

Cal456
Fat11 g
Protein12 g
Carb84 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.
    • 2 sweet potato
    • 4 eggs
    • 200 ml milk
    • 60 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.
    • 400 g flour
    • 160 g sugar
    • 2 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!
    • 200 g blueberries
    • 60 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!

  • Enjoy your meal!

    Sweet potato pancakes

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