Best Sweet Potato Breakfast Pancakes Recipes

SWEET POTATO PANCAKES

Sweet Potato Pancakes image

Provided by Food Network

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoons cinnamon
Pinch nutmeg
2 cups milk
4 teaspoons melted butter, plus more for greasing skillet
2 whole eggs
1 sweet potato, cooked until tender, peeled and pureed
Pecan butter, recipe follows
Maple syrup, for serving
1/4 cup finely chopped pecans toasted and cooled
1/2 pound butter, softened
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon brown sugar
1 tablespoon honey

Steps:

In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.
Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

SWEET POTATO BREAKFAST PANCAKES

Sweet Potato Breakfast Pancakes image

My family wanted pumpkin pancakes for breakfast. I was all out of pumpkin, but I DID have a can of yams, and this recipe was born. It's a perfect fall breakfast choice!

Provided by ReynnaRose

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

2 ½ cups baking mix (such as Bisquick ®)
3 tablespoons brown sugar
2 ½ teaspoons pumpkin pie spice
1 ¾ cups milk
1 cup mashed sweet potatoes
2 tablespoons white vinegar
2 tablespoons vegetable oil
2 tablespoons vegetable oil, or as needed

Steps:

Mix baking mix, brown sugar, and pumpkin pie spice together in a large bowl. Beat milk, mashed sweet potatoes, white vinegar, and 2 tablespoons vegetable oil together in a separate bowl until smooth; gradually beat into the dry mixture to incorporate into a batter.
Heat a large skillet over medium heat; add just enough oil to cover the cooking surface and let oil get hot. Pour batter onto hot skillet by 1/4 cup portion, taking care to not overcrowd the skillet. Cook pancakes until browned, 3 to 5 minutes per side. Repeat cooking steps until all batter is used.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 48.3 g, Cholesterol 5.7 mg, Fat 18.2 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 678.9 mg, Sugar 12.5 g

SWEET POTATO BREAKFAST PANCAKES

Sweet Potato Breakfast Pancakes image

Our sweet potato pancakes are made with mashed sweet potatoes and a touch of spice. Top the pancakes with flavored butter or syrup.

Provided by Diana Rattray

Categories Breakfast Brunch

Time 27m

Yield 12

Number Of Ingredients 8

Ingredients

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 scant teaspoon salt
1/2 teaspoon ground nutmeg
1 1/4 cups sweet potatoes* (mashed and cooked, see instructions below)
2 eggs (beaten)
1 1/2 cups milk
1/4 cup butter (melted)

Steps:

Combine the dry ingredients in a large mixing bowl and stir or whisk to blend thoroughly.
In another bowl, whisk the eggs with the milk. Add the sweet potatoes and melted butter.
Add the sweet potato mixture to the dry ingredients and stir just until blended.
Heat a lightly greased griddle or skillet over medium heat. Using a 1/4-cup measure or large spoon or scoop, drop the batter onto the griddle and cook until browned on the bottom. The edges will begin to look dry, and there will be broken bubbles over the surface of the pancakes. Turn to brown the other side.
Serve the pancakes with butter your favorite syrup.

Nutrition Facts : Calories 158 kcal, Carbohydrate 20 g, Cholesterol 48 mg, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, Sodium 394 mg, Sugar 5 g, Fat 7 g, ServingSize 12 servings, UnsaturatedFat 0 g