Name: Sweet Potato Pancake Stack
Cook time: 15 minutes
Total time: 15 minutes
Yield: Serves 4
Ingredients: 1 cup white whole wheat flour; 2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1 large egg; 1 1/4 cups milk; 1 tablespoon brown sugar; 1 tablespoon vegetable oil; 1 cup sweet potato puree

Active Time
15 minutes
Total Time
15 minutes

Ingredients

Serves 4

1 cup white whole wheat flour

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1 large egg

1 1/4 cups milk

1 tablespoon brown sugar

1 tablespoon vegetable oil

1 cup sweet potato puree

Step 1
In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
Step 2
In a separate bowl, whisk together the remaining ingredients.
Step 3
Gradually add the dry ingredients to the wet ingredients and stir until just combined.
Step 4
Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
Step 5
Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
Step 6
Flip the pancakes and cook for one minute longer.

Cooks' Note

This recipe was originally published on Weelicious as "Sweet Potato Pancake Stack".

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Reviews (8)

I made these with whole wheat flour and added chopped walnuts. While side one was still soft and barely bubbly I added the nuts. I also substituted one tbsp of maple syrup for the one tbsp of brown sugar. These were some of the best pancakes ever my family raved about them. Needless to say we’ll be making them again.
- Sandyzen
- Overland Park, KS
- 11/14/2021
These looked very good because of the sweet potatoes. To be fair to the recipe I have to admit I halved it. I don’t eat pancakes often and didn’t want leftovers. Halving a recipe with one egg is always tricky. I used the one egg but cut the milk back a tad. I only rated it a 3 because it could use "something" else. Whether that is pecans or not I will test on a future batch because I do plan on making them again. I didn’t find them to be light and fluffy, however, but a bit on the heavy side. I’m not sure if that’s because of the milk, but I really didn’t cut back more than a tablespoon. They are substantial pancakes. You will definitely not go away from the table hungry. I cooked them in frying pan with butter and you have to watch them. Temperature is important with pancakes and if it’s too high they will burn easily. The first batch came out great but I had to lower the heat for the second batch. Over all, they are a keeper with a little more work. Loved the fact that there was very little refined sugar, which was a major draw for me.
- rrckmc
- Daytona Beach, Fl
- 2/10/2018
These are delicious pancakes: moist, flavorful, and with fantastic flavor. The sweet potato comes through very well and truly makes the dish.
- jmicaela
- Williamstown, MA
- 11/9/2016
Light and fluffy pancakes. Next time I might add more cinnamon, and toasted chopped pecans as one cooker suggested.
- Anonymous
- 2/11/2016
I cooked these on a just below medium heat (electric stove) using the small tablespoon size and they just didn't seem to want to cook through without burning. With both sides dark brown the middle was still mushy...tasted good but with essentially raw egg I was unwilling to risk eating them.
- biscochitos
- Maine
- 2/7/2016
good use of leftover sweet potatoes. added toasted, chopped pecans and used half whole wheat and half white flour. could maybe use more spices
- tia
- Downingtown, PA
- 11/27/2015
These are Soo Yummy!
- lyndabrody
- Philadelphia, PA
- 11/23/2015
These are so yummy! If you follow the recipe, they make silver-dollar size pancakes that are dense and sweet , almost like bread pudding. Soo Good!
- lyndabrody
- Philadelphia, PA
- 11/23/2015