There’s something special about starting the morning with warm, homemade pancakes. These Louisiana-style sweet potato pancakes are soft on the inside, golden on the outside, and gently spiced with nutmeg for that classic Southern touch. The mashed sweet potatoes add natural sweetness and moisture, making this recipe perfect for a comforting Sweet potato breakfast the whole family will enjoy.
Sweet Potato Breakfast Homemade Love
Ingredients to make this Sweet potato breakfast
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¾ pound sweet potatoes
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1 ½ cups all-purpose flour
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3 ½ teaspoons baking powder
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1 teaspoon salt
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½ teaspoon ground nutmeg
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1 ½ cups milk
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¼ cup unsalted butter, melted
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2 large eggs, beaten
Sweet potatoes
Egg
All purpose flour
Prep & Cook Time
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Prep Time: 15 minutes
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Cook Time: 20 minutes
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Total Time: 35 minutes
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Servings: 4 servings (about 10–12 pancakes)
Directions
1. Cook the Sweet Potatoes
Peel the sweet potatoes and cut them into small cubes so they cook evenly. Place them in a pot of water and boil for about 10–12 minutes, or until they are very tender. Drain well and mash until smooth. Let the mashed sweet potatoes cool for a few minutes before using.
2. Prepare the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and ground nutmeg. Mixing the dry ingredients first helps everything blend evenly.
3. Mix the Wet Ingredients
In another bowl, combine the milk, melted butter, and beaten eggs. Stir in 1 cup of the mashed sweet potatoes and mix until smooth.
4. Make the Batter
Slowly pour the wet mixture into the bowl of dry ingredients. Stir gently just until everything comes together. Be careful not to overmix, as that can make the pancakes heavy instead of fluffy. The batter should be thick but still easy to pour.
5. Cook the Pancakes
Heat a lightly greased skillet or griddle over medium heat. Once hot, pour about ¼ cup of batter for each pancake onto the surface. Cook until bubbles appear on top and the edges look set, about 2–3 minutes. Flip carefully and cook for another 2 minutes, or until golden brown.
6. Serve
Serve warm with butter and maple syrup. For extra flavor, try adding chopped pecans or a sprinkle of powdered sugar. It’s a simple way to turn an ordinary morning into a cozy Sweet potato breakfast everyone looks forward to.
Estimated Nutrition (Per Serving – 3 pancakes) about this Sweet potato breakfast
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Calories: approximately 420
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Protein: 11g
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Carbohydrates: 58g
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Sugars: 9g
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Fat: 16g
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Saturated Fat: 9g
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Fiber: 3g
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Sodium: 620mg
Nutrition values are estimated and may vary depending on ingredients used.
FAQ
Can I make the batter ahead of time?
It’s best to cook the pancakes right after mixing the batter. However, you can prepare the mashed sweet potatoes in advance and refrigerate them.
Can I freeze the pancakes?
Yes. Let them cool completely, then store them in a freezer-safe bag with parchment paper between each pancake. They can be frozen for up to 2 months.
Can I use canned sweet potatoes instead?
You can, as long as they are plain and not packed in syrup. Drain and mash before adding to the batter.
What makes these pancakes fluffy?
The baking powder helps them rise, and avoiding overmixing keeps the texture light.
How can I add more flavor?
A little cinnamon or vanilla extract pairs beautifully with the nutmeg and makes this Sweet potato breakfast even more flavorful.
Source: www.allrecipes.com
