Sweet Potato Pancakes: A Fall Family Favorite

One of our recent favorites is sweet potato pancakes. Not only are they a hit with the kids, but they’re also packed with vitamins, making them a perfect breakfast option. Today, I’m excited to share this recipe and a few tips on how to make this dish a staple in your home this fall! Plus, they’re a great way to sneak in some veggies for your picky eaters!

Ingredients
1 cup mashed sweet potato (about 1 medium sweet potato)
1 cup unbleached flour
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon maple syrup
1 cup milk
1 large egg
2 tablespoons melted butter
A pinch of sea salt

Directions
Start by peeling and boiling the sweet potatoes until soft. Once cooked, mash them until smooth. This can be done ahead of time and stored in the fridge.

In a large bowl or dough blender, mix together the flour, baking powder, cinnamon, nutmeg, maple syrup, and salt.

In another bowl, mix the mashed sweet potato, milk, egg, and melted butter. Stir until well combined.

Pour the wet ingredients into the dry ingredients and gently mix until just combined. It’s okay if there are a few lumps—don’t overmix.

Heat a non-stick skillet over medium heat and lightly grease it. Pour about ¼ cup of batter for each pancake, cooking until bubbles form on the surface. Flip and cook until golden brown.

Serve warm with maple syrup, yogurt, or fresh fruit. We love adding even some pecans to the top!

A Few Tips
These pancakes freeze well! Cook a big batch, let them cool, and store them in an airtight container. On busy mornings, just pop a couple in the toaster, and you’re good to go!

Feel free to add in extras like chocolate chips, nuts, or even a scoop of protein powder to amp up the nutrition.

Let your little ones help with the mixing or adding the toppings. Cooking together is a great way to bond and teach them about healthy eating!

I’d love to hear if you give this recipe a try! Happy baking!