These Sweet Potato Pancakes are easy to make with less than 10 ingredients and come out fluffy, flavorful and delicious. A fluffy stack of pancakes infused with sweet potato and warm spices are perfect for any breakfast or brunch and will surely become a household favorite! They can be made with or without gluten based on the mix.
INGREDIENTS
- 1 1/2 cups Krusteaz Buttermilk Pancake & Waffle Mix (gluten-free or regular)
- 1 tsp. pumpkin pie spice (may substitute cinnamon)
- 1 large eggs
- ½ cup mashed sweet potato (may substitute pumpkin or squash)
- 1 Tbsp. melted butter
- 1 cup milk of choice
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. pure maple syrup
- 1 tsp. pure vanilla extract
INSTRUCTIONS
- 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.
Walk Thru
Step 1: You’ll first start by combining the pancake mix and pumpkin pie spice in a large mixing bowl. In another bowl, you’ll combine the egg, mashed sweet potato, and butter and mix until smooth then add the milk, apple cider vinegar, maple syrup, and vanilla and whisk together to combine well.
Step 2: Then you add the wet ingredients to the bowl with the dry ingredients. Mix until just combined. Do not over-mix. Let batter set for 2 minutes before making the pancakes. As the pancake batter sets, it will thicken however, if pancake batter still seems too thin, you can always add 1-2 Tbsp. more pancake mix.
Step 3: Now it’s time to cook! 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.