If you’ve ever craved a cozy, flavorful breakfast that feels like a warm hug on a plate, then this Sweet Potato Pancakes with Maple Syrup Recipe is exactly what you need. These pancakes are tender and fluffy with just the right hint of cinnamon and nutmeg that perfectly complements the natural sweetness of mashed sweet potatoes. Drizzled with pure maple syrup, they offer a delicious combination of nutrition and indulgence that makes every bite truly unforgettable. Whether it’s a weekend morning or a special occasion, these pancakes transform simple ingredients into something spectacular.
Ingredients You’ll Need
Gathering these straightforward, wholesome ingredients is the first step to unlocking the magic of this recipe. Each one plays a crucial role in building the perfect balance of flavor, texture, and color that makes these pancakes stand out.
- 1 cup mashed cooked sweet potato: Adds creamy sweetness and vibrant orange color, the heart of the recipe.
- 1 cup all-purpose flour: Provides structure and bulk for fluffy pancakes.
- 2 tablespoons brown sugar: Enhances sweetness with a deep molasses undertone.
- 1 teaspoon baking powder: Helps the pancakes rise and become airy.
- 1/2 teaspoon baking soda: Works alongside baking powder for extra fluffiness.
- 1/2 teaspoon ground cinnamon: Adds comforting, warm spice that pairs beautifully with sweet potato.
- 1/4 teaspoon ground nutmeg: Infuses subtle aromatic notes for complexity.
- 1/4 teaspoon salt: Balances sweetness and enhances overall flavor.
- 2 large eggs: Binds ingredients together and contributes to texture.
- 1 cup milk (dairy or plant-based): Provides moisture and richness to the batter.
- 2 tablespoons melted butter or oil: Adds tenderness and prevents sticking.
- 1 teaspoon vanilla extract: Lends a lovely fragrance and depth.
- Butter or oil for the pan: Ensures golden-brown, deliciously crisp edges.
- Pure maple syrup for serving: The perfect natural topping that complements the pancakes’ sweetness.
How to Make Sweet Potato Pancakes with Maple Syrup Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. This combination builds the flavorful foundation of the batter, ensuring even distribution of spices and leavening agents for perfect pancake texture.
Step 2: Combine the Wet Ingredients
In a separate bowl, blend the mashed sweet potato, eggs, milk, melted butter, and vanilla extract until smooth and creamy. The mashed sweet potato is what makes these pancakes uniquely moist and rich, while the vanilla adds an irresistible aroma.
Step 3: Bring Wet and Dry Together
Pour the wet mixture into the dry ingredients and stir gently until just combined. It’s important not to overmix here; keeping some lumps results in lighter pancakes that are tender inside with a slight bite.
Step 4: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Using about 1/4 cup of batter per pancake, pour onto the hot pan. Cook for 2 to 3 minutes until bubbles appear and edges look set, then flip and cook for an additional 2 minutes until golden and cooked through. Repeat with remaining batter, adjusting heat as necessary for perfect color.
How to Serve Sweet Potato Pancakes with Maple Syrup Recipe
Garnishes
Adding garnishes is where you make the dish your own. Fresh whipped cream, a sprinkle of chopped toasted pecans, or a handful of fresh berries can enhance the pancakes’ texture and flavor. Don’t forget that generous drizzle of warm maple syrup, which ties everything together in the most delightful way.
Side Dishes
These pancakes pair wonderfully with savory sides like crispy bacon or sausage if you enjoy a sweet and salty contrast. A simple fruit salad on the side uplifts the breakfast to a bright, refreshing level making it well-rounded and satisfying.
Creative Ways to Present
For a lovely brunch presentation, stack the Sweet Potato Pancakes with Maple Syrup Recipe on a beautiful plate, layering a touch of butter between each pancake for extra decadence. Serve with small bowls of toppings so guests can customize their pancakes. You could even add a dusting of powdered sugar or a sprinkle of cinnamon for a picture-perfect finish.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. They maintain their flavor well and make a quick breakfast or snack the next day.
Freezing
These pancakes freeze beautifully. Arrange them in a single layer on a baking sheet so they don’t stick together, then transfer to a zip-top bag or freezer container. They can be frozen for up to 2 months without losing their delicious taste or texture.
Reheating
To reheat, simply pop them in a toaster, toaster oven, or microwave. The toaster is great for preserving a little crispness on the edges. Or warm gently in a skillet over low heat with a little butter if you prefer a golden crust again.
FAQs
Can I use canned sweet potato instead of fresh?
Yes, canned sweet potato puree works perfectly well and saves time. Just make sure to drain any excess liquid to keep the batter from becoming too thin.
What plant-based milk works best in this recipe?
Almond milk and oat milk are excellent choices here. They maintain the creamy texture without overpowering the sweet potato flavor, plus they keep it dairy-free if needed.
How do I make this recipe gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. You may want to add a teaspoon of xanthan gum for added structure depending on the blend you use.
Can I add nuts or spices for variation?
Absolutely! Chopped pecans or walnuts make a delightful crunch addition. You can also experiment by increasing cinnamon or adding a pinch of ginger for extra warmth and depth.
Are these pancakes suitable for meal prep breakfasts?
Definitely! Because they store and reheat well, these Sweet Potato Pancakes with Maple Syrup Recipe are ideal for preparing ahead. Just double the batch and enjoy easy, nutritious mornings all week long.
Final Thoughts
This Sweet Potato Pancakes with Maple Syrup Recipe is a treasure you’ll find yourself returning to again and again. It brings together comfort, wholesome ingredients, and a touch of elegance perfect for treating yourself or loved ones. So go ahead—gather those ingredients, whip up a batch, and create your own little breakfast celebration. You deserve that sweet, syrupy happiness in every bite.
Print
Sweet Potato Pancakes with Maple Syrup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Sweet Potato Pancakes with Maple Syrup are a delicious and nutritious twist on traditional pancakes, perfect for a cozy fall breakfast. Made with mashed sweet potatoes and warm spices, they offer a delightful balance of sweetness and spice, served with a generous drizzle of pure maple syrup.
Ingredients
Main Ingredients
- 1 cup mashed cooked sweet potato
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup milk (dairy or plant-based)
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
- Butter or oil for the pan
- Pure maple syrup for serving
Instructions
- Prepare dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt to evenly distribute all dry components.
- Mix wet ingredients: In a separate bowl, blend the mashed sweet potato, eggs, milk, melted butter, and vanilla extract until the mixture is smooth and homogeneous.
- Combine wet and dry: Pour the wet ingredients into the dry mixture and gently stir just until combined, taking care not to overmix to ensure tender pancakes.
- Heat skillet and cook pancakes: Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes, or until bubbles form on the surface and edges appear set.
- Flip and finish cooking: Flip the pancakes carefully and cook for another 2 minutes or until golden brown and cooked through. Repeat the process with remaining batter.
- Serve: Serve the pancakes warm with a generous drizzle of pure maple syrup for a delectably sweet finish.
Notes
- For a dairy-free version, substitute almond milk and coconut oil for the milk and butter.
- Add chopped pecans or walnuts to the batter for added texture and flavor.
- These pancakes freeze well; reheat in a toaster or microwave for a quick breakfast option.
