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Sweet Potato Pancakes

5 from 8 votes
Print Recipe
Servings 12 4-inch pancakes

Ingredients
  

  • 1 1/2 cups flour
  • 3 teaspoons baking powder
  • 2 tablespoons light brown sugar I used Dixie Crystals
  • 1 teaspoon cinnamon
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon nutmeg
  • 1 1/4 cups milk divided
  • 1 cup sweet potato puree I used Melissa's Produce
  • 2 eggs
  • 1/2 teaspoon vanilla paste I used Taylor & Colledge
  • 1/2 teaspoon almond paste I used Taylor & Colledge
  • cooking spray

Instructions
 

  • Whisk together flour, baking powder, brown sugar, Kosher salt, cinnamon, nutmeg
  • In a separate bowl, whisk together 1 cup milk, sweet potato puree, eggs, vanilla paste and almond paste. Add reserved milk a tablespoon at a time to reach desired consistency.
  • Lightly spray a griddle with cooking spray. Portion about 1/4 cup of batter per pancake for a 4-inch pancake. This is a thick batter and doesn't tend to spread. Fry over medium-high heat, about 2 minutes per side until browned and thoroughly cooked.