Sweet Potato Pancakes Recipe

Prepare sweet potato

If you don't already have cooked sweet potato, preheat oven to 400°F (200°C). Prick 1 medium-large sweet potato with a fork and roast on a foil-lined sheet for 45–50 minutes until tender. Let cool, peel, and mash. Measure 1 1/2 cups packed mashed sweet potato and let it come to room temperature if possible.

Mix wet ingredients

In a large bowl, combine 1 1/2 cups mashed sweet potato, 1 large egg, 3 tablespoons milk, 1 teaspoon vanilla extract, and 2 tablespoons melted unsalted butter. Whisk until smooth and well blended. If the mixture seems very thick, add up to 1 tablespoon more milk.

Combine dry ingredients

In a separate bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until evenly distributed.

Make the batter

Add the dry ingredients to the sweet potato mixture and gently fold with a spatula or wooden spoon until just combined. Do not overmix — small lumps are fine. The batter should be thick but spoonable; if it is extremely thick, add up to 1–2 tablespoons milk to reach a thick pancake batter consistency.

Rest batter

Let the batter rest for 5–10 minutes while you preheat the pan. This relaxes the gluten and helps the pancakes hold together.

Preheat a heavy skillet or nonstick pan over medium heat for about 3–4 minutes. Lightly grease the pan with 1 tablespoon vegetable oil and 1 tablespoon unsalted butter (use a paper towel to spread evenly). Reduce heat to medium-low to prevent burning; the pancakes need time to cook through.

Scoop 1/4 cup batter per pancake onto the preheated pan, spaced about 2 inches apart. Use the back of the scoop or a spoon to gently spread into 3–4 inch rounds if needed. Cook on the first side for 3–4 minutes, until bubbles form on the surface and edges begin to set and the underside is golden brown.

Carefully flip each pancake and cook the second side for 2–3 minutes more, until cooked through and nicely browned. If the pancakes brown too quickly before cooking through, lower the heat slightly and cover the pan loosely with a lid for 30–60 seconds while cooking the second side.

Transfer cooked pancakes to a plate and keep warm in a 200°F (95°C) oven on a baking sheet while you cook the remaining batter. Wipe the pan lightly and add a little more oil/butter between batches if needed.

Serve

Stack pancakes and serve warm with maple syrup. Sprinkle with toasted chopped pecans or walnuts and a dollop of Greek yogurt or sour cream if desired. Garnish with a sprinkle of chopped chives or parsley for a savory contrast, or an extra dusting of cinnamon for sweetness.