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Sweet Potato Breakfast Pancakes


"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!"
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25 m servings 379 cals
Original recipe yields 6 servings (12 pancakes)

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  1. 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.
  2. 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.


  • Cook's Note:
  • For creamier flavor, substitute 1 cup milk plus 3/4 cup heavy cream for the 1 3/4 cup of milk.

Nutrition Facts

Per Serving: 379 calories; 18.2 g fat; 48.3 g carbohydrates; 6.5 g protein; 6 mg cholesterol; 679 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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These seemed to be missing a key egg. I made a second batch the next day reducing the milk by 1/4 cup and added an egg with much better results. Thanks for sharing!