Spiced Maple Sweet Potato Pancakes
Soft and fluffy sweet potato pancakes made to the extreme with an overdose of spices and sweetened with maple syrup. Fall breakfast perfection.
- 1¼ cup sweet potato puree approximately 10 ounces sweet potato***See Notes***
- 1 (5.3 ounce) greek yogurt plain or vanilla
- ½ cup milk
- 3 tbsp unsalted butter melted
- 1 large egg
- 2 tbsp maple syrup
- 1 cup all purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ½ tsp 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 ¼ 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.
Nutrition information doesn't include additional butter and syrup as toppings.
Serving: 2pancakes | Calories: 223kcal | Carbohydrates: 34g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 304mg | Sugar: 11g