Description
Turn your leftover mashed sweet potatoes into the fluffiest, golden-brown pancakes. Lightly sweetened with brown sugar and maple syrup, warmly spiced with cinnamon and nutmeg, and cooked in butter for crisp edges and a tender center—this quick 30-minute breakfast (or brunch) is comfort on a plate. Serve with more maple syrup and a pat of butter.
Ingredients
Units
Scale
- 1 cup leftover mashed sweet potatoes
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons packed light brown sugar
- 1 tablespoon pure maple syrup (plus more for serving)
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 pinch ground nutmeg
- 2 tablespoons melted butter (plus more for cooking)
Instructions
- Mix the wet ingredients: In a large bowl, whisk mashed sweet potatoes, eggs, milk, brown sugar, and maple syrup until mostly smooth (a few small potato bits are fine).
- Add the dry ingredients: Sprinkle flour, cinnamon, baking powder, salt, and nutmeg over the top. Stir gently with a spatula until just combined—do not overmix.
- Finish with butter: Stir in the melted butter until incorporated. Let the batter rest 2–3 minutes while you heat the pan.
- Cook: Heat a nonstick skillet or griddle over medium heat and melt a little butter. Pour ⅓ cup batter per pancake. Cook 2–4 minutes, until bubbles form and edges look set. Flip and cook 2–3 minutes more, until golden and cooked through.
- Serve: Repeat with remaining batter (butter the pan as needed). Serve warm with maple syrup and extra butter.
Notes
- Use what you have: Canned sweet potato puree works too; if unsalted, keep the added salt as written.
- Dairy swap: Use your favorite milk (2%, whole, or unsweetened almond/oat).
- Texture tip: If your mashed sweet potatoes were very thick, add 1–2 tablespoons extra milk to loosen the batter.
- Spice it up: Add ½ teaspoon vanilla or a dash of ginger for more warmth.
- Keep warm: Hold finished pancakes on a baking sheet in a 200°F (95°C) oven while you cook the rest.
- Freeze friendly: Cool completely, then freeze in a single layer; reheat in a toaster or 325°F (160°C) oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop, Skillet
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 12 g
- Sodium: 260 mg
- Fat: 9 g
- Saturated Fat: 4.8 g
- Unsaturated Fat: 4.1 g
- Carbohydrates: 45 g
- Fiber: 2.8 g
- Protein: 7.5 g
- Cholesterol: 93 mg
