If you’re looking for a comforting breakfast that feels like a warm hug on a plate, this Sweet Potato Pancakes with Maple Syrup Recipe is your new go-to. These pancakes are wonderfully soft and fluffy, packed with the natural sweetness and vibrant color of mashed sweet potatoes, plus a cozy blend of cinnamon and nutmeg. Topped with silky warm maple syrup, they’re not only delicious but also hearty enough to keep you going all morning. Whether you’re cooking for a lazy weekend brunch or craving a nourishing weekday treat, these pancakes will make you smile with every bite.
Ingredients You’ll Need
The magic of this Sweet Potato Pancakes with Maple Syrup Recipe starts with simple, wholesome ingredients that each bring their own special touch. From the creamy mashed sweet potatoes to the warming spices and rich maple syrup, every component plays a role in creating that perfect balance of flavor, texture, and color.
- Mashed sweet potato (1 cup): Provides natural sweetness, moisture, and a lovely orange hue to brighten up the pancakes.
- All-purpose flour (1 1/2 cups): The foundation for fluffy pancakes that hold together beautifully.
- Brown sugar (2 tbsp): Adds a gentle caramel note that complements the sweet potato’s earthiness.
- Baking powder (1 1/2 tsp): Ensures your pancakes rise perfectly light and tender.
- Cinnamon (1/2 tsp): Brings warmth and spice, pairing perfectly with sweet potato.
- Nutmeg (1/4 tsp): Adds subtle depth and a hint of cozy aroma.
- Salt (1/4 tsp): Balances the sweetness and enhances flavor complexity.
- Milk (1/2 cup): Keeps the batter smooth; dairy-free options work wonderfully here too.
- Large eggs (2): Bind everything together for a fluffy and sturdy texture.
- Melted butter (2 tbsp): Adds richness and helps brown the pancakes; coconut oil is a great dairy-free swap.
- Vanilla extract (1 tsp): Elevates the sweetness and adds a lovely floral note.
- Maple syrup (1/4 cup): For drizzling, delivering that classic sweet finish.
- Butter (1 tbsp, optional): Stirred into the syrup for an extra luscious touch.
How to Make Sweet Potato Pancakes with Maple Syrup Recipe
Step 1: Prepare the Sweet Potato
Start by peeling and chopping a medium sweet potato into chunks. Boil or roast them until tender, then mash smoothly. This step is essential for that creamy base that gives the pancakes their signature moist texture and beautiful natural sweetness. Let the mash cool a bit before mixing it into the batter.
Step 2: Make the Pancake Batter
In a large bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. In another bowl, blend the slightly cooled mashed sweet potato with milk, eggs, melted butter, and vanilla extract until smooth. Gradually fold the wet ingredients into the dry, stirring just until combined. Don’t worry if the batter has a few lumps — overmixing can make pancakes tough instead of tender and fluffy.
Step 3: Cook the Pancakes
Heat a nonstick skillet or griddle over medium and lightly grease it with butter or oil. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook each side for 2 to 3 minutes until golden brown and cooked through. You’ll know it’s time to flip when small bubbles form on the top edge of the batter. This careful cooking method creates pancakes with a crisp exterior and cloud-like interior.
Step 4: Prepare the Maple Syrup
While your pancakes finish cooking, warm the maple syrup gently in a small saucepan over low heat. For an indulgent addition, stir in a tablespoon of butter until melted and combined. This step enhances the syrup’s richness and helps it soak beautifully over each warm pancake.
Step 5: Serve and Enjoy
Plate your hot pancakes and pour the luscious warm maple syrup generously over the top. If you want to take it up a notch, try adding a dusting of cinnamon, a handful of toasted pecans, or even a dollop of whipped cream. Every bite brings a perfect harmony of sweet, spicy, and buttery flavors that’s sure to make your breakfast truly special.
How to Serve Sweet Potato Pancakes with Maple Syrup Recipe
Garnishes
The beauty of these pancakes is how versatile they are when it comes to garnishes. Fresh fruit such as bright berries or banana slices bring natural freshness and a pop of color. Toasted nuts like pecans or walnuts add a satisfying crunch and a nutty contrast. Cinnamon powder sprinkled lightly adds another layer of warmth and aroma that feels just right.
Side Dishes
Pairing your Sweet Potato Pancakes with Maple Syrup Recipe with savory sides can create a well-rounded meal. Crisp bacon or juicy sausage are classic favorites that cut through the sweetness perfectly. For a lighter touch, a fresh fruit salad adds brightness and balances the richness. And don’t forget a warm cup of chai tea or coffee to round out the comforting flavors.
Creative Ways to Present
Why not surprise your guests by stacking these golden pancakes into a lovely tower, layering them with whipped cream or cream cheese frosting for a brunch-worthy showstopper? Serving them with a small jug of warm maple syrup on the side invites everyone to drizzle to their liking. Or try stuffing the pancakes with fruit compote before folding them over — a fun twist for adventurous palates!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Sweet Potato Pancakes with Maple Syrup Recipe (which is rare, but it happens!), store them in an airtight container in the refrigerator for up to 3 days. Layering parchment paper between pancakes helps prevent sticking and keeps them fresh for quick reheats.
Freezing
These pancakes freeze beautifully! Let them cool completely, then freeze flat on a baking sheet before transferring to a freezer bag. When wrapped well, they’ll last up to 2 months. Freezing is a great way to enjoy a quick homemade breakfast without the morning rush.
Reheating
To reheat, pop the frozen or refrigerated pancakes in a toaster or toaster oven until warmed through and slightly crisp on the outside. Alternatively, heat them in a nonstick pan over medium heat with a little butter. Avoid microwaving if you want to keep their texture perfect.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Canned mashed sweet potato is a convenient shortcut that works well, just make sure it’s unsweetened. It saves cooking time and keeps the pancakes delicious and moist.
Can I make these pancakes dairy-free?
Yes, simply swap out the milk for almond, oat, or soy milk and use coconut oil instead of butter. The texture and flavor stay wonderfully rich without dairy.
How do I keep the pancakes fluffy?
Be sure not to overmix the batter — stir only until just combined. Overmixing develops the gluten and can make pancakes dense instead of tender and fluffy.
Can I add mix-ins like nuts or chocolate chips?
Definitely! Fold in chopped nuts, chocolate chips, or even dried cranberries into the batter for extra texture and flavor surprises.
What other toppings go well with these pancakes?
Besides maple syrup, try whipped cream, Greek yogurt, fresh fruit, nut butters, or a dusting of powdered sugar. These all complement the warm spices and sweet potato beautifully.
Final Thoughts
There’s something truly special about waking up to a stack of these Sweet Potato Pancakes with Maple Syrup Recipe that warms both your heart and your belly. Easy to make, full of comforting flavors, and naturally nourishing, they’re the perfect way to elevate any morning. I can’t wait for you to try this recipe and discover how it becomes an instant favorite in your kitchen too.
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Sweet Potato Pancakes with Maple Syrup Recipe
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
These Sweet Potato Pancakes are a cozy and delicious breakfast option featuring soft, fluffy pancakes packed with sweet potato and warm spices. Topped with warm maple syrup, they offer a hearty, comforting start to your day or a delightful brunch treat.
Ingredients
For the Pancakes:
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 1 1/2 cups all-purpose flour
- 2 tbsp brown sugar (light or dark)
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup milk (or your preferred dairy-free milk)
- 2 large eggs
- 2 tbsp melted butter (or coconut oil for dairy-free)
- 1 tsp vanilla extract
For the Maple Syrup:
- 1/4 cup maple syrup
- 1 tbsp butter (optional, for extra richness)
Instructions
- Prepare the Sweet Potato: Peel and chop a medium sweet potato into chunks, then boil or roast until soft. Mash it until smooth and set aside to cool slightly.
- Make the Pancake Batter: In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. In another bowl, combine mashed sweet potato, milk, eggs, melted butter, and vanilla extract, mixing well. Gradually fold the wet ingredients into the dry mixture until just combined, keeping the batter slightly lumpy.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup batter per pancake onto the skillet. Cook for 2–3 minutes on each side or until golden brown and cooked through, flipping when bubbles form on the surface.
- Prepare the Maple Syrup: While pancakes cook, warm maple syrup in a small saucepan over low heat. Stir in 1 tablespoon butter if desired for extra richness.
- Serve & Enjoy: Serve the pancakes hot with warm maple syrup drizzled over. Optionally, add whipped cream, toasted pecans, or a sprinkle of cinnamon as toppings.
Notes
- Use canned mashed sweet potato (unsweetened) as a quick shortcut if pressed for time.
- Do not overmix the batter to keep pancakes light and fluffy.
- Try topping with fresh fruits like bananas or berries, chopped nuts, or Greek yogurt for extra flavor and texture.
- Pair with crispy bacon, sausage, or a fresh fruit salad for a complete and balanced breakfast.
- A warm cup of spiced chai tea or coffee complements these pancakes beautifully.
