Maple Sweet Potato Pancakes. These maple sweetened sweet potato pancakes are so thick and fluffy. Not to mention perfectly spiced and flavorful.
Hey everyone. Serene from House of Yumm back today with another seasonal recipe. Fall might be my all time favorite season, just because of the food. Like these Maple Sweet Potato Pancakes. Made with sweet potato puree, maple syrup, and loaded up with cinnamon and nutmeg.
The smell of these pancakes alone are enough to satisfy.
This recipe is one that is easy to toss together, even in the morning before the coffee has kicked in and little mouths are demanding breakfast. To make it easier you can use canned sweet potato puree. Or if you make your own, just make the puree the day before and store it in the fridge so you’ll be ready to go. It’s super easy to make and I’ve included some steps in the notes with the recipe down below.
Even though these pancakes are sweetened with some maple syrup. I highly recommend giving them a ‘little’ drizzle with more just to ensure you really get the full effect.
Maple Sweet Potato Pancakes
- 1 and 1/4 cup sweet potato puree approximately 10 ounces sweet potato***See Notes***
- 1 5.3 ounce container greek yogurt plain or vanilla
- 1/2 cup milk
- 3 tablespoons unsalted butter melted
- 1 large egg
- 2 tablespoons maple syrup
- 1 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
In a large mixing bowl combine the sweet potato puree and greek yogurt. Add in the milk, melted butter, egg and maple syrup. Stir to combine.
Add in the flour, baking powder, baking soda, salt, nutmeg and cinnamon to the mixing bowl. Stir to combine. Add in the vanilla extract and mix.
Heat a large skillet over medium heat. Spray with cooking spray or melt some butter on the pan. Using a 1/4 measuring cup scoop the pancake batter and pour onto the heated skillet. Work in batches of 3-4 pancakes depending on what can fit on the skillet.
Cook the pancakes for about 2-3 minutes, you will notice bubbles forming on the top of the pancake batter, then flip to cook the other side for an additional 2-3 minutes. Remove the pancakes from the skillet and continue until all pancake batter is cooked.
Serve warm with butter and additional maple syrup. Enjoy!
You can use pre-made canned sweet potato puree or you can make your own. To make your own peel the sweet potato and boil until softened. Then place the softened sweet potato into a food processor or blender. Pulse until completely pureed. Add water if needed to get desired consistency.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.