There is something truly magical about the warmth and comfort nestled within these Sweet Potato Pancakes with Maple Syrup Recipe. Imagine fluffy, tender pancakes infused with the subtle sweetness and earthy richness of mashed sweet potatoes, perfectly spiced with cinnamon and nutmeg, and all finished with that irresistible drizzle of maple syrup. This recipe brings together simple ingredients that create a harmonious blend of flavors and textures, making it an ideal breakfast or brunch treat that feels both indulgent and wholesome. Whether you’re cozying up on a chilly morning or looking for a nourishing start to your day, these pancakes deliver pure happiness on a plate.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, whether it’s adding sweetness, warmth, fluffiness, or that beautiful golden color. The combination is straightforward yet brilliantly balanced, ensuring each pancake turns out moist, flavorful, and inviting.
- 1 cup cooked and mashed sweet potato: Provides natural sweetness and a creamy, velvety texture.
- 1 cup all-purpose flour: The base that gives structure to the pancakes.
- 2 tablespoons brown sugar: Adds a hint of caramel sweetness and moisture.
- 2 teaspoons baking powder: Helps the pancakes rise light and fluffy.
- 1/2 teaspoon ground cinnamon: Brings warmth and a comforting spice note.
- 1/4 teaspoon ground nutmeg: Adds a subtle nutty depth that complements the sweet potato.
- 1/4 teaspoon salt: Enhances all the flavors in the batter.
- 1 large egg: Binds ingredients together and contributes to fluffiness.
- 3/4 cup milk: Balances the batter’s consistency for the perfect pour.
- 2 tablespoons melted butter or oil: Adds richness and keeps pancakes tender.
- 1 teaspoon vanilla extract: Lifts the flavor with a sweet, fragrant note.
- Butter or oil for cooking: Prevents sticking and creates a golden crust.
- Maple syrup for serving: The classic finishing touch that complements every bite.
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, cinnamon, nutmeg, and salt in a large bowl. This ensures that all the dry spices and leavening agents are evenly distributed, giving the pancakes consistent flavor and lift.
Step 2: Combine the Wet Ingredients
In a separate bowl, stir the cooked and mashed sweet potato with the egg, milk, melted butter, and vanilla extract until you have a smooth, luscious mixture. The sweet potato adds natural moisture and a lovely soft texture to the batter.
Step 3: Bring It All Together
Pour the wet ingredients into the bowl of dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay. The batter should be slightly thick, which will help the pancakes hold their shape on the griddle.
Step 4: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Use a 1/4 cup scoop to pour the batter onto the surface, spacing the pancakes comfortably apart. Cook for 2 to 3 minutes, watching for bubbles to form on the surface and the edges to set, then flip and cook another 1 to 2 minutes until golden and cooked through.
Step 5: Serve Warm and Enjoy
Stack those golden pancakes high and serve them immediately, topped with butter and that beautiful maple syrup for a finish that’s both sweet and satisfying. The aroma alone will have everyone excited to dig in!
How to Serve Sweet Potato Pancakes with Maple Syrup Recipe
Garnishes
Sprinkle your pancakes with toasted pecans or walnuts for a delightful crunch that contrasts with the tender pancakes. A pinch of extra cinnamon or a dusting of powdered sugar also makes for a charming finishing touch that elevates every bite.
Side Dishes
To round out your meal, consider serving these pancakes alongside fresh fruit like sliced apples, berries, or orange wedges. For a savory counterbalance, crispy bacon or turkey sausage pairs wonderfully, creating a harmonious breakfast spread.
Creative Ways to Present
For an Instagram-worthy stack, drizzle the maple syrup artistically around the pancakes and add a dollop of whipped cream or Greek yogurt. Layering with thin apple slices or sautéed cinnamon-spiced fruit can also give your presentation a beautiful and inviting upgrade.
Make Ahead and Storage
Storing Leftovers
Any leftover Sweet Potato Pancakes with Maple Syrup Recipe are best stored in an airtight container in the refrigerator for up to 3 days. Be sure to separate the layers with parchment paper to prevent sticking and preserve their texture.
Freezing
You can freeze these pancakes by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe bag or container. This makes for an easy grab-and-go breakfast option that can last up to 2 months.
Reheating
Reheat frozen or refrigerated pancakes in a toaster, oven, or skillet over medium heat until warmed through and just slightly crisp on the outside. Avoid microwaving if you want to keep the edges from turning soggy.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Just make sure to use plain canned sweet potato puree without any added spices or sugar. Drain any excess liquid to keep your batter from becoming too runny.
Is it possible to make these pancakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes a binding agent like xanthan gum to maintain the right texture.
Can I prepare the batter the night before?
It’s best to mix the batter fresh to ensure fluffiness, but you can combine the wet and dry ingredients separately the night before and mix them together just before cooking.
What can I use instead of maple syrup?
If you want to switch things up, honey, agave nectar, or even a fruit compote work beautifully with these pancakes and complement the sweet potato flavor.
How do I prevent the pancakes from sticking to the pan?
Make sure your skillet or griddle is well-heated before adding the batter and use enough butter or oil to lightly coat the cooking surface. Nonstick pans are ideal for this recipe.
Final Thoughts
Bringing this Sweet Potato Pancakes with Maple Syrup Recipe to your breakfast table is like wrapping yourself in a cozy, delicious hug. These pancakes are an inviting way to enjoy the natural sweetness and warmth of sweet potatoes, paired with the rich, golden goodness of maple syrup. I can’t recommend them enough for anyone looking for a comforting, flavorful start to the day — go ahead and treat yourself to this delightful recipe soon!
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Sweet Potato Pancakes with Maple Syrup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes (about 4 servings)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Sweet Potato Pancakes with Maple Syrup are a cozy and delicious fall breakfast treat. Made with mashed sweet potatoes, warm spices, and a hint of vanilla, these fluffy pancakes are cooked on the stovetop and served with a generous drizzle of maple syrup for a perfect balance of sweet and comforting flavors.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup cooked and mashed sweet potato
- 1 large egg
- 3/4 cup milk
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
For Cooking and Serving
- Butter or oil for cooking
- Maple syrup for serving
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt to evenly combine the dry components.
- Combine wet ingredients: In a separate bowl, mix the mashed sweet potato, egg, milk, melted butter, and vanilla extract until smooth and fully incorporated.
- Make the batter: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing; the batter should remain slightly thick and lumpy.
- Preheat the skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking and enhance flavor.
- Cook the pancakes: Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for an additional 1–2 minutes until golden brown and cooked through.
- Serve: Serve the pancakes warm with butter and a generous drizzle of maple syrup for added sweetness and richness.
Notes
- If the batter is too thick, add a splash of milk to loosen it for easier scooping and cooking.
- These pancakes pair wonderfully with toasted pecans, walnuts, or a sprinkle of extra cinnamon on top for added texture and flavor.
- Leftover pancakes reheat well in a toaster or microwave and can be frozen to enjoy as quick breakfasts later.
