Sweet Potato Pancakes with Maple Syrup

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Sweet potato pancakes with maple syrup are a delightful twist on the classic breakfast staple that promise to elevate your morning routine with their rich flavors and nutritional benefits. These pancakes are perfect for those who wish to add a touch of sweetness and wholesomeness to their meal. As someone who has always been a fan of creative breakfast dishes, I was eager to try this recipe and introduce it to my family. The result? A resounding success. The sweet potatoes impart a natural sweetness and moist texture, while the maple syrup adds a luscious finish that perfectly complements the dish. My family, particularly the kids, enjoyed every bite, and even requested them for brunch the following weekend. This recipe has now become a regular feature in our household, offering a perfect balance of flavor and nutrition.

Ingredients

To make these delicious sweet potato pancakes, you’ll need the following ingredients:

• 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
• 1 and 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• Maple syrup, for serving

Instructions

Begin by washing and peeling the sweet potatoes. Cut them into chunks and boil them in a pot of water until they are soft and tender. Once cooked, drain and mash them until smooth. This step can be done in advance to save time in the morning.

In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir the dry ingredients well to ensure they are evenly mixed.

In a separate bowl, whisk together the milk, eggs, and vanilla extract. Add the melted butter and the mashed sweet potatoes, mixing until the wet ingredients are fully combined.

Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined, being careful not to overmix, as this can lead to dense pancakes.

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface of the pancakes and the edges appear set, about 2-3 minutes. Flip the pancakes and cook for another 2 minutes, or until golden brown.

Serve the pancakes warm, drizzled generously with maple syrup. Enjoy this sweet and satisfying breakfast treat with your loved ones!

Nutrition Facts

This recipe makes approximately 12 pancakes, serving four people. Each serving contains about 250 calories, making it a relatively healthy option for a sweet breakfast indulgence.

Preparation Time

The preparation time for sweet potato pancakes is quite reasonable, allowing you to whip up a delicious breakfast without spending hours in the kitchen. Overall, you should plan for about 40 minutes from start to finish. This includes approximately 20 minutes for preparing and cooking the sweet potatoes, 10 minutes for making the batter, and another 10 minutes for cooking the pancakes. The timing may vary slightly depending on your kitchen setup and the number of pancakes you are cooking simultaneously.

How to Serve

• With Fruit: Pair your sweet potato pancakes with fresh seasonal fruits like berries, bananas, or apple slices. The fresh fruits add a burst of color and enhance the natural sweetness of the pancakes.
• With Nuts: Sprinkle some chopped walnuts or pecans over the pancakes for added crunch and a dose of healthy fats.
• With Yogurt: Serve with a dollop of Greek yogurt for a creamy and tangy contrast that pairs beautifully with the sweet flavors.
• With Whipped Cream: Add a bit of indulgence with a swirl of whipped cream on top of your stack of pancakes.
• With Spices: Dust a little cinnamon or nutmeg on top for an extra aromatic touch.

Additional Tips

1. Prepare in Advance: You can prepare the sweet potatoes the night before and store the mashed potatoes in the fridge. This can save you time in the morning, allowing you to get breakfast on the table faster.
2. Consistency Check: If the batter seems too thick, add a little more milk, one tablespoon at a time, until you reach the desired consistency.
3. Keep Warm: To keep pancakes warm while cooking the rest of the batch, place them on a baking sheet in an oven preheated to 200°F (93°C).
4. Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe suitable for those with gluten sensitivities.
5. Enhanced Flavor: For an extra flavor boost, try adding a teaspoon of orange zest or a dash of ginger to the batter.

FAQ Section

Q: Can I make the batter ahead of time?

A: Yes, you can make the batter the night before. Just be sure to store it in the refrigerator in an airtight container. Stir the batter before using as it may thicken slightly overnight.

Q: Can I freeze leftover pancakes?

A: Absolutely! Allow the pancakes to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a zip-top bag or airtight container. Reheat in the toaster or microwave when ready to enjoy.

Q: What can I use instead of maple syrup?

A: If you are looking for alternatives to maple syrup, honey or agave syrup are great options. You can also try a homemade fruit compote for a fruity twist.

Q: Are sweet potato pancakes healthy?

A: Sweet potato pancakes can be a healthier alternative to regular pancakes due to the added nutrients from sweet potatoes, such as fiber, vitamins A and C. They provide a good balance of carbohydrates and are relatively low in calories.

Q: Can I use canned sweet potatoes for this recipe?

A: Yes, canned sweet potatoes can be used if you’re short on time. Make sure they are well-drained and mashed before adding them to the batter.