Feb 24
2011
Sweet Potato Pancakes

How’s the pancaking going at your house?  If you’re looking for a good basic recipe, make sure you don’t miss yesterday’s featured Pancakeologist, Josie of Daydreamer Desserts, who shared her favorite pancake recipe, Ruth Reichl’s buttery pancakes.

Pancake Week

Today’s pancake recipe is the result of a Twitter request from my sweet friend Damaris of Kitchen Corners.  I had been tweeting about my preparations for my Pancake Week celebrations and she sent me a tweet that said: “Make sweet potato pancakes please please please.”  With that kind of plea, how could I not make sweet potato pancakes?  It helps that I love all things sweet potato (evidenced by a few sweet potato recipes here on LFM . . . Sweet Potato Fries, Sweet Potato and Cheese Croquettes, Creamy Kabocha Sweet Potato Pomegranate Soup, Sweet Potato Ginger Risotto, and Sweet Potato Quiche Cups).

Cooked Sweet Potato

Not only are sweet potatoes delicious, but they’re a great healthy choice as well (I wrote recently about the health benefits of sweet potatoes in a post if you’re interested).  These pancakes use a whole pound of delicious mashed sweet potato,

Mashing Sweet Potato with a Granny Fork

to make a fabulous slightly chunky batter,

Cooking Sweet Potato Pancakes

that cooks up into gorgeous golden orange rich fluffy pancakes.  They are wonderful with a bit of butter and drizzled with honey.  They are also amazing eaten with creamy buttermilk syrup.  If you want the recipe for the buttermilk syrup, I’m sharing it today over on the Family Kitchen!

Buttermilk Syrup = Breakfast Crack

Either way, the pancakes won’t last long.  I know from experience.

Kids love sweet potato pancakesChowing down on Sweet Potato Pancakes

So Damaris, these are for you.  I hope you enjoy your sweet potato pancakey goodness!

Heavenly Sweet Potato Pancakes

Print This Recipe

Sweet Potato Pancakes

Makes about 24 pancakes

Recipe Notes: The recipe gives directions for cooking the sweet potatoes by boiling them.  If you would rather cook them in the microwave, scrub the sweet potatoes and pierce all over with a fork. Microwave for 6 to 7 minutes on high, until they are easily pierced through with a knife or fork. Slit them in half lengthwise and let them cool enough so they can be handled, about 5 minutes, then proceed with step 2 of the recipe. The recipe directs you to mash the cooked sweet potatoes.  This will result in some small pieces of sweet potato being visible in the cooked pancakes.  I like them this way, but if you’d like a smooth sweet potato puree, process the cooked flesh in the bowl of a food processor with the butter until smooth, the proceed with the rest of step 3 of the recipe.

16 ounces orange-flesh sweet potato (about 2 medium sweet potatoes)
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 cup (4 tablespoons) unsalted butter, at room temperature
2 large eggs, beaten
1 1/2 tablespoons unsulphured molasses
1 tablespoon vanilla extract
1 1/2 cups plain soy milk

1. Cook the sweet potatoes: Scrub the sweet potatoes and place them in a medium saucepan of boiling water. Cook them until they are tender, about 15 minutes. Drain the water and immediately immerse the sweet potatoes in cold water to loosen their skins. Drain the water again, remove the skins, then chop and mash the flesh.*

2. While the sweet potatoes are cooking, sift together in a large mixing bowl the whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

3. When the potatoes have cooled slightly, add the butter, and mash until relatively smooth. Add the eggs, molasses, and vanilla extract and blend. Finally, mix in the soymilk.

4. Add the sweet potato mixture to the dry ingredients and mix with a spoon until just moistened (the batter will be lumpy), about 50 strokes. Set aside to rest.

5. Preheat a lightly greased skillet or griddle over medium heat. Using a 1/4 cup measure, pour the batter onto the preheated skillet or griddle. Turn the pancakes once with a spatula when the surface begins to bubble. Cook until golden brown.  Serve hot with your favorite pancake toppings.

{ 28 comments… read them below or add one }

Jennifer February 24, 2011 at 2:25 pm

These look so good. I’ve recently become a fan of sweet potato baked goods. I’ll definitely be adding these to my list.

Reply

Elise @ The Foodie Forkful February 24, 2011 at 2:47 pm

Mmmm, that sounds good. Sweet potatoes are tragically underrated by most people.

Reply

Lindsey @Lindselicious February 24, 2011 at 3:19 pm

Those look delish! I want some so badly now…

Reply

Paula - bell'alimento February 24, 2011 at 4:20 pm

Your pancake posts just keep getting better & better…

Reply

Lauren @ Healthy Food For Living February 24, 2011 at 4:33 pm

These pancakes look fantastic! I adore sweet potatoes, so I know I would love these. Great photos :).

Reply

Pancake Dude February 24, 2011 at 7:44 pm

Wow! This looks like a fun pancake recipe! I am going to make these Saturday morning. Thanks!

Reply

Jeannie February 24, 2011 at 9:12 pm

Wow! That looks so good, I love the last photo of your cute gal! I want to make some for myself:D

Reply

Damaris @Kitchen Corners February 24, 2011 at 10:22 pm

Thanks for making these. You are ever so sweet. And your girls, gosh they are so adorable. I love how they eat everything you make. I need you to be my parenting AND my cooking coach.

I’m making these!

Reply

Maria February 25, 2011 at 8:32 am

These look insanely delicious! Love the photos too! Your girls are precious!

Reply

Jenny Flake February 25, 2011 at 8:37 am

Mmmm, sweet potato pancakes?! I need! Have a great weekend Rachael!

Reply

Michelle @ Brown Eyed Baker February 25, 2011 at 1:18 pm

Oh these sound fabulous! Definitely healthier than regular pancakes, and I’m sure they have amazing flavor!

Reply

Lori @ RecipeGirl February 25, 2011 at 2:24 pm

Love this recipe. When we were in the south last summer (Memphis), I ordered up some Sweet Potato Pancakes for breakfast in some famous cafe that we were in. They were delish. These look the same!

Reply

Mariko February 25, 2011 at 6:07 pm

I loooove sweet potato pancakes. These look awesome. I’m off to look at your buttermilk syrup!

Reply

cait February 26, 2011 at 1:19 pm

just came across your blog! it’s fabulous! you have some great insight on your posts! i love sweet potatoes!

Reply

Tracy February 27, 2011 at 2:54 pm

These sound wonderful! I’d love a big plate of these for breakfast tomorrow morning!

Reply

Melody Fury // GourmetFury.com February 28, 2011 at 4:26 am

Why, what fluffy pancakes you have! These look fantastic. Definitely saving the recipe. Thanks so much for sharing!

Reply

Brian @ A Thought For Food February 28, 2011 at 4:49 am

I made pumpkin pancakes last year and they were the fluffiest I have ever had. I imagine these are just as wonderful. They look fantastic!

Reply

Kulsum at JourneyKitchen February 28, 2011 at 6:30 am

Never made sweet potatoes pancake but I have a feeling I’m going to soon. Love it!

Reply

Cookin' Canuck March 1, 2011 at 5:43 am

We are really trying to work more high-fiber and vitamin-packed foods into our diets and this recipe would be perfect for our Sunday morning breakfast.

Reply

Amanda March 4, 2011 at 6:25 pm

Cute cute cuteness!!! And your pancakes look amazing too! :)

Reply

SMITH BITES March 5, 2011 at 5:44 am

the photos of those girls just kill meeeeee!!! love, love, love!! and the pancakes? uhm do you deliver????

Reply

blogbytina! April 6, 2011 at 12:05 pm

oh no…this looks dangerous :/ I love anything sweetpotato!

Reply

Cam April 10, 2011 at 6:38 am

That photo of your kid eating the pancake with food in her mouth…that is really disgusting.

Reply

Fuji Mama (Rachael) April 10, 2011 at 8:32 am

@Cam, Just be glad I didn’t share any pictures of what sweet potato pancakes do to a toddler’s diaper. :)

Reply

sofia December 5, 2011 at 8:42 am

i made these yesterday and they were FABULOUS. thanks for the great recipe! i used all whole wheat flour and skipped the molasses.

Reply

Jeanette @ Mary's Pastry Lab June 16, 2012 at 12:36 am

this looks so DELISH and cute girls you have there :) thanks for recipe. i can’t wait to try it!

Reply

VinPro Elegance January 6, 2013 at 2:16 pm

Just delicious!! Thanks.

Reply

buy yacon December 23, 2013 at 5:30 am

Many doctors have attested to these and are becoming popular in the US and in Japan.
This will give you some insight into why it affects the
body the way it does. For example, if your goal is to lose 50lbs, then plan to celebrate every 10lbs lost.

Reply

Leave a Comment

{ 9 trackbacks }

Previous post:

Next post: