Sweet Potato Pancakes

A stack of Sweet Potato Pancakes topped with butter, chopped pecans and maple syrup.
Recipe by:
Stacie Hassing @therealfooddietitians

Enjoy a scrumptious twist on classic pancakes with our mouthwatering Sweet Potato Pancakes recipe! These delightful flapjacks are infused with the natural sweetness of mashed sweet potatoes and warm spices creating a tender and flavorful stack that will have you savoring each bite. Perfectly paired with a drizzle of maple syrup and crushed pecans these pancakes are a delightful way to start any morning on a cozy note.

1½ Cups Krusteaz® Buttermilk Pancake and Waffle Mix (can sub gluten-free)
1 tsp Pumpkin pie spice (or cinnamon)
1 Large egg
½ cup Mashed sweet potato
1 tbsp Melted butter
1 cup Milk of choice
1 tbsp Apple cider vinegar
1 tbsp Pure maple syrup
1 tsp Pure vanilla extract

In a large mixing bowl, combine the pancake mix and pumpkin pie spice. Mix and set aside. In a medium mixing bowl combine the egg, mashed sweet potato and butter. Mix until smooth then add the milk, apple cider vinegar, maple syrup and vanilla. Whisk together to combine well.


Add the wet ingredients to the bowl with the dry ingredients. Mix until just combined. Do not overmix. Let batter set for 2 minutes before making the pancakes. The batter will thicken as it sets. If pancakes seem too thin, add 1-2 Tbsp. more of the pancake mix.


Heat a griddle or skillet over medium-high heat. Add a little butter (about 1-2 tsp.). Once melted and hot, swirl the butter around the pan. Using a ¼ cup measuring cup, scoop the batter onto the skillet.


Let pancakes cook for 2-3 minutes or until bubbles form. Flip and cook for another 2-3 minutes or until pancakes are golden and cooked through.  Repeat until all of the batter has been used. Top with a little butter, syrup and crushed pecans or however you please.


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