Sweet Potato Pancakes

While pancakes are traditional weekend fare at our house, this weekend was anything but traditional.  Saturday my husband put his foot through our back deck and another home improvement project had BEGUN.  I’ve blogged extensively about our 250 year old fixer upper and this latest story will be detailed in full.  But for now I’ll be brief.  We spent Saturday not walking the beach or lounging in the sun, but tearing apart our rotted back deck.  Sunday (yesterday) the whole of the day was passed yanking out nails, then replacing each and every one of the top boards.  Quite a task, especially when we hadn’t psychologically (or financially) prepared for it.  Thankfully as of this morning, it’s 95% done.  The old rotted boards are GONE, the old rusted nails are pulled, and the beautiful new pressure treated wood is all down.  But my back and lower regions are aching and I am so DOG TIRED I can barely type. Time for some seriously simple comfort food.

Today’s recipe is just what the doctor ordered.  A creation of one of my blogging buddies, Tessa (aka Country Man’s Wife), these sweet potato pancakes are a dream breakfast to be enjoyed any time of the day.  Other than peeling and boiling the sweet potatoes, there’s no taxing work involved.  The recipe can be doubled and extras frozen for later consumption.  And the end result?? Oh my GOODNESS.  These pancakes are fantastic as is, but with a pat of melted butter and a drizzle of pure maple syrup?  It’s like eating (I kid you not) pumpkin pie.  The first time I made them we couldn’t get over it.  Needless to say, this recipe is now in heavy rotation.  And thank goodness.  Because with the amount of work around here, we need something to look forward to..  LOL.  Huge thanks to Tessa for sharing!!

Yields 8 servings.

SODIUM CONTENT:  48 mg per serving


2 1/2 c. cubed sweet potato (washed, peeled or unpeeled – your choice)
1 1/2 c. flour (can replace 1/2 flour with 1/2 oats)
3 1/2 t. Featherweight sodium free baking powder
1 t. ground cinnamon
1/4 t. ground nutmeg
2 eggs, beaten
1 1/2 c. milk (may need a little more)
1/4 c. butter, melted (can omit this if desired)
1/2 t. pure vanilla extract


Place the diced sweet potato into a saucepan and add enough water to cover. Bring to a boil over high heat. Once boiling, reduce heat and simmer until tender, roughly 15 minutes.

Remove from heat and drain, then mash sweet potatoes thoroughly.

In a medium bowl, sift together the dry ingredients: flour, baking powder, cinnamon and nutmeg.  In another bowl, mix together the mashed sweet potatoes, eggs, milk, butter and vanilla.  Blend sweet potato mixture into the flour mixture to form a batter.

Preheat a lightly greased griddle – spread batter thin, like a crepe, and cook until golden brown on both sides.

Remove from heat and serve immediately.

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