A quick Google search will reveal that there are plenty of sweet potato pancake recipes out there, y’all. Most of them use sweet potato puree for flavor. While there is nothing wrong with that, I wanted to incorporate the flavor of fresh sweet potato and (mostly) didn’t want to spend the roasting time required to get to said puree. Fresh sweet potato pancakes were the goal. Some tweaking would also be required to avoid mushy pancakes. So I thought a bit on how to best do it. Initially, I thought of adding thin slices of sweet potato or even chunks but I landed on shredding in order to maintain consistency throughout each pancake. This also keeps the fuss to a minimum.
The result is a super simple pancake recipe using the go-to measurements seen in my best-ever blueberry pancakes with fresh shredded sweet potato in the batter instead of fresh blueberries. There’s also a touch of ginger because, why not? The pancakes have a slight orange hue to them, too–this was a pleasant surprise since I didn’t use cooked sweet potato.
I thought a little after Thanksgiving would be the perfect time to post these in case y’all have leftover sweet potatoes that didn’t wind up in your Turkey Day dinner. I always stock up on them ahead of time because the price drops dramatically in my nearby stores for the holiday. Hopefully, you aren’t sick of the flavor by now. Although, I don’t think that’s possible! Let me know your thoughts if you try these out. If you’re want more sweet potato ideas, check out my sweet potato praline bread pudding, baked sweet potato fries or alternative baked potatoes. These are great options for dessert, dinner, or a snack.
What are your favorite pancakes? Thanks for reading!
Select photography by: Joshua Farris
- 1 cup shredded or grated sweet potato
- 1.25 cup flour
- 1 cup milk I use unsweetened almond milk
- 1 tablespoon brown sugar
- 1 tablespoon butter melted
- 1 egg
- 1 teaspoon baking powder
- sea salt to taste
- Nutmeg to taste
- ginger to taste
- Maple syrup
Mix flour, sea salt, nutmeg, and baking powder together then mix in sweet potato.
Add remaining ingredients except maple syrup and mix well.
Cook over medium heat for just under one minute per side. When you see bubbles form and burst in the surface of the batter, that's your cue to flip!
Serve warm with maple syrup and extra butter, if desired.