These are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce.
These were wonderful! Would be great for Thanksgiving time especially. I made two modifications to cut down on the fat: used only 2 Tbl. butter and used skim milk. I thought there was too much nutmeg flavor, so next time I will reduce to 1/4 tsp. I added 1 tsp. cinnamon and 1/2 tsp. vanilla, and will definitely do that again. Note that 3/4 lb. potatoes is the same as 2 1/2 cups cut up (in case you don't have a scale). I peeled and cut the potato into chunks before boiling, so I omitted the skin removal and mashing steps (they mashed very easily when blending with a mixer with the other ingredients). I mixed all wet ingredients with the potatoes in one bowl, then mixed all the dry ingredients in another bowl, putting them together at the end. I did have to add more milk (almost 1/2 cup) to make them more spreadable. Thanks so much for the recipe!
Read MoreThese were wonderful! Would be great for Thanksgiving time especially. I made two modifications to cut down on the fat: used only 2 Tbl. butter and used skim milk. I thought there was too much nutmeg flavor, so next time I will reduce to 1/4 tsp. I added 1 tsp. cinnamon and 1/2 tsp. vanilla, and will definitely do that again. Note that 3/4 lb. potatoes is the same as 2 1/2 cups cut up (in case you don't have a scale). I peeled and cut the potato into chunks before boiling, so I omitted the skin removal and mashing steps (they mashed very easily when blending with a mixer with the other ingredients). I mixed all wet ingredients with the potatoes in one bowl, then mixed all the dry ingredients in another bowl, putting them together at the end. I did have to add more milk (almost 1/2 cup) to make them more spreadable. Thanks so much for the recipe!
I decided to try altering this recipe and it was great (adults and kids alike!). Instead of the 1-1/2 cups flour - I used 1 cup flour and 1/2 cups rolled oats. (seemed to really hold well and have a fluffy pancake - tasted great too!) I also added 1/4 tsp cinnamon and 1 tsp pure vanilla extract. We served it w/cinnamon sugar butter and all loved them!
This was awesome! Add chopped pecans to the batter or sprinkle them on top for a real Louisiana flavor. We froze half the batter for later use, and it was even tastier than the first day. I think the key is to let it sit for a while to really bring out the taste of the potatoes.
I made the recipe as written. These pancakes were awesome. I wasn't sure what 3/4lb of sweet potatoes comes out to so I used one cup mashed sweet potatoes and that was perfect. This recipes is a keeper for my family!
I really enjoyed this recipe. I omitted the butter, used whole wheat flour, used 1/2 cup oats in place of 1/2 cup flour, and added about a 1/2 tsp each of cinnamon and vanilla. I put the batter in the fridge over night and added a little extra milk in the morning. The first batch I made tasted doughy in the middle so the next batch I took the back of a spoon and spread out the batter. Very good!
I made this with canned sweet potatoes in syrup. I also added ginger and cinnamon to the batter. I used self rising flour and omitted the salt and levening. These turned out excellent! I am going to try it with canned pumpkin next.
This was soooo great. My mom grew some really giant sweet potatos and I didn't know what to do with them all. This recipe was wonderful! I even made them, placed them on a cookie sheet and froze them, then put them in ziploc bags, sonow when we want one or two (or for dinner) they are already made, I just have to nuke them for a moment or so.
These were so good! As other reviewers mentioned, I added 1 TB sugar, 1/2 tsp. vanilla and 1/2 tsp. cinnamon. I also mixed all the wet ingrediants in a food processor, it was so quick and easy.
After making this recipe so many times that I have memorized it I felt I had to put in a positive review. Recently was a "guest chef" at the Ronald McDonald house and recieved rave reviews. They are also super delicious with chocolate chips. My modifications: 3/4 lb sweet potatos = 2 1/2 cups 1 t cinnamon 1/4t nutmeg 1/2 t vanilla Also, I found that microwaving the sweet potato is a timesaver and there is no issue with too much moisture.
Even got my picky 3 yr old to eat them. She swears that she doesn't like sweet potatoes! VERY YUMMY!! Freeze well!~!
I THINK THE RECIPE SUBMITTER INTENDED FOR PEOPLE TO USE 3/4 LB. OF SWEET POTATO WEIGHED AFTER COOKING THEM, but she didn't write that, and I went by the recipe as written. I couldn't get these to cook through. The only thing I changed was to add a bit more spice. I cooked them for twice as long as I usually cook pancakes, and on a hotter griddle, but they came out gooey and inedible. Next time, I'll add a T. of sugar to the wet ingredients. And I'll separate the eggs and beat the whites until they make peaks. I'll use less milk to make them less wet.
This recipe is a keeper. Amazingly light and fluffy. I can't figure out what the people who said how dense they were and how they didn't cook did. The 3/4 pound of potatoes WAS confusing to me. I used a cup of mashed sweet potatoes (nothing added to them). I also used 1 cup regular flour, and 1/2 cup oats, and added 1/2 t cinnamon and vanilla (as was suggested in reviews). I also used 1/2 c buttermilk and 1 cup milk. For fun, I added chopped nuts and dried fruit (but will add dried apples next time if I have on hand). Seriously, they smelled so good when cooking, and were SO light and fluffy! I think maybe using less sweet potatoes helped, other reviewers seemed to use a lot more, making them much more heavy and dense. I'll post a pic of what I made. Am VERY happy with this recipe!
Wow, these pancackes are delicious. I use about 1 heaping cup of sweet potatoes for this and it's perfect. I also add 1 teaspoon vanilla extract and omit the nutmeg since it's too overpowering. Great recipe.
How do you cook these all the way through? I cooked these twice for so long and it was still gooey in the middle both times. I'm disappointed that I wasted two sweet potatoes. I would love to know why they didn't cook through. I'm trying another recipe.
These are great!!! I made them this morning and my husband and 5 year old absolutely loved them. I added a teaspoon each of cinnamon and vanilla. I weighed out the mashed sweet potatoes and it came to exactly 1 1/4 cups. I will be making these again soon!
It makes me mad to take my time and ingredients and work at making something to end up empty handed and hungry. I followed the directions perfectly, except for halving the recipe, which I double checked. The batter was obviously too thick, so I thinned it down with more milk. Even so, no matter how long I cooked them, these pancakes were gooey in the center. Since the recipe has egg in it, I wasn't going to serve these undercooked. I don't know how anyone had a decent result with this recipe, and now we're eating peanut butter sandwiches for dinner, mad.
What a great idea!! I can't believe I haven't made these before! I made a few alterations and probably will again the next time I make them. I used sweet potato puree from Trader Joe's (saved a TON of time) and used 1 cup of whole wheat flour and 1/2 cup of regular. The batter was very thick and didn't "lay" on the hot pan so I increased the milk to at least 2 cups if I wanted any movement on the pan. I also subbed in cinnamon for the nutmeg and added about 2 tsp vanilla (yum!). I also cut the salt in half (I can always taste it in pancakes). But one word of advice: note that the finished pancakes are EXTREMELY moist due to the milk and s/p. So I ended up burning several of mine thinking they weren't done yet :P They were, but the pancake does not develop the firmness of a traditional pancake. When done, it even "gives" when you press on it. And it will not "bubble" nearly as much as a regular pancake, too, so check it sooner than later to flip. Since there is no sugar in the batter, you have a bit more freedom to have fun with the toppings. But I just topped it with some organic whole milk french vanilla yogurt. My kids loved it! It looked like icing! :) I may put in a 1/4 cup sugar next time and just top with butter (they are super tasty and don't need much!). But overall, I will definitely be making these again...way healthier than regular pancakes and a fun treat for the fall!
Delicious! I mixed the wet ingredients in my food processor and left them in the fridge overnight; in the morning I added the dry and cooked up these pancakes in bacon grease. Loved it, didn't change a thing! Thanks for a cool recipe.
I dont know how this recipe got such high ratings. The pancakes were doughy like other users had mentioned. I wont be making these again.
I made a couple changes, just for my tastes. I made the milk sour, using a tablespoon of vinegar per cup. This was not a good addition. If I made them again, I would stick with just plain whole milk. I used canned sweet potatoes, with the juice drained off, about half of a 28 oz. can. I also used about a teaspoon of pumpkin pie spice and added a half cup of brown sugar. It wasn't sweet enough for my tastes, so I might add in the couple of tablespoons that the recipe calls for. I also will add pecans next time. I didn't this time because I didn't have any. I also made this batter the night before and didn't overmix. The pancake batter was incredibly fluffy. This batter is also moist, which required a little more cooking time than your usual pancake batter. The kids loved them, and I liked the change from the usual weekend pancake recipe.
This was Great! Instead of nutmeg, I used cinnamon, brown sugar, and pure vanilla extract to taste. Awesome! Thanks for this idea, I never thought of mixing sweet potato with pancakes...
Wonderful! Followed the recipe as reads EXCEPT I put in 1/4 lb butter instead of 1/4 cup because I have never seen 1/4 CUP designation for butter. If I did it incorrectly it didn't affect the taste and two eight year olds gobbled it up....even made it with whole wheat flour. Yummy!
I always like to taste the batter just a little before I cook recipes. Well when I tasted this one it was too salty and had no flavor. I like a pancake that can stand alone without syrup and this one didn't taste like it could do that. So I added a little Allspice, a little more Nutmeg and a hint of Cinnamon. I also added a little Vanilla Extract. This improved the flavor, however once I finally got that under control, the batter was too thick. I didn't add enough spices to affect the thickness so something else was wrong with this. I cooked them on a griddle and the insides weren't done. I was very disappointed with this recipe and won't make it again unfortunately.
These were amazing!!! I made a few changes but nothing big....a little cinnamon....almond extract....a tablespoon each of brown sugar and white sugar...my new favorite breakfast item!! My husband kept high fiving me the whole time we were eating....also garnished with whipped cream, chopped almonds and cinnamon...IHOP eat your heart out!!!
excellent! Easy enough to make and my whole family (toddlers too) loved them. Made me feel good that they were getting something more than just syrup! (I did reduce the amount of nutmeg by half and added cinnamon and vanilla).
I made this recipe as stated 2010/10/14. This is a good jumping off point. Boiling the sweet potato didn't produce an intense flavor so there was only a hint of it in the pancakes. The nutmeg was very strong and helped overshadow the flavor of the sweet potatoes.
Great flavor! The batter did not cook right. The measurement of sweet potatoes is hard to judge.
This is my new favorite pancake recipe. They were very light. I used half a can of sweet potatoes in syrup drained and cinnamon, and they were just great!!! Even my three year old who doesn't eat anything if he thinks it contains a fruit or vegetable said they were "delicious!"
Thank you Swizzlesticks for a delicious recipe. We altered just slightly for our tastes and it came out fluffy and delicious. We already had a jumbo sweet potato that was roasted the night before, so we pureed that and it weighed a little over 15 oz, so almost two cups. We added 1 T of brown sugar and 1 tsp of vanilla extract to the wet ingredients. We used a combination of whole wheat flour and white flour (1 cup of ww and 1/2 cup of white). We substituted 1/4 tsp of pumpkin pie spice and 1/4 tsp cinnamon for the nutmeg. Delicious and the kids loved it.
I make these all the time for my grandchildren. I use all whole wheat flour and add 1 t cinnamon. They take a little time so I make a batch and put in little freezer bags and take them out as needed.
Very good! I was looking for a potato pancake recipe to use with some leftover sweet potato mashers I had and I thought this would be perfect. I didn't add the melted butter because my leftovers already had butter in them, and a bit of sour cream. I used raw coconut oil to cook them and they were delicious. Thanks!
Delicious! I started to mash the potatoes, but they were still a little too firm for me, so I added the milk to the potatoes and put it in the food processor. That worked really well. I also couldn't find my nutmeg, so I used cinnamon and added 1 tsp pure vanilla. They were sweet and fluffy. My brother added syrup to his but I tried mine first and loved them without! I'm thinking about making more sweet potato/ milk mixture and freezing it so the next time I want these pancakes it will go much faster.
What can I say! Last night I made Bea's Whipped Sweet Potato Casserole that I found on this site, so my sweet potatoes had brown sugar, orange juice, cinnamon, nuts, and a few marshmallows in them. (It was a good casserole) Well, I found this recipe and decided to make the pancakes to eat later... Anyhow, my 2 yr old and 5 yr old were watching me... we started snacking... then moved on to make it an early lunch. I stopped my 2 yr old at 5 pancakes and my 3 yr old at 3 pancakes! The recipe made 25, so I guess my size was right on. They were awesome! The kids ate them plain, I added butter and syrup. I HIGHLY recommend these. Thanks, Wendy, for the recipe!
Loved these! Everyone loved them. A definite repeat at this house. Changes I made after reading other reviews: Subbed 1/2 c flour with oats, added 1/2 tsp cinnamon.
Made this to re-purpose a sweet potato casserole..This was totally easy to make. I ended up using about 3/4 cup of casserole to accomendate 3/4 lbs of actual sweet potatoes. I liked it very much but added a little more nutmeg and a tsp of cinnamon. While everyone else said they were fine....the rest of the clan went for the fluffy pancakes and the strawberry chip pancakes over these...I loved them. I really loved the flavor and so did my middle child. Paired it with Cinnamon Syrup and like I said...I loved them but they got passed up....I guess my company wasn't soo adventurous as myself. I'd recommend them to others easily.
I followed this recipe to the letter - twice. The batter never cooked all the way through. They also lacked flavor.
This was really good! I added a tablespoon of sugar to the batter since I didn't think the sweet potatoes were sweet enough. Also, i was out of regular milk so I used soy milk, but i'm sure regular milk would've just as good!
I added more milk and they still were too thick.... They did not cook all the way through unless I almost burnt them... At least the dog liked them, when I turned around the entire plate was eaten off of the counter.... wont make again!
I made these this morning and they turned out great. The only thing I did different was that I peeled the potatoes before boiling them. Just a matter of personal preference, no biggie. Will make again and again!
Mmmm these were really tasty! I added a pinch of cinnamon to the dry mixture. Great for breakfast or dinner ;) Thanks for the recipe!
I thought these were good. I used 1 c. mashed sweet potatoes. It is hard to tell how much it will be as some sweet potatoes are large, some are small- so 1 cup already mashed was good for us. I added 1 tsp. vanilla, cut back nutmeg and added cinnamon and a little pumpkin pie spice also. Tastes great with 1 TBSP brown sugar added, as well as some pecans. **You must thin this batter (all pancake batter) to a pourable consistency or you will have trouble. A pancake batter should bubble so that you know when to flip. After I flip them, I had to flatten these some with the spatula to be sure they were cooking all the way through. I did get them a little golden as they tasted better then and the smell was heavenly.
These are fantastic, another way to enjoy sweet potatoes without the gushiness and butter. I topped them with a simple drizzle of confectioner sugar+milk and they were to die for. I wish my wife liked sweet potato, as I'd make these monthly! A fantastic recipe and a keeper for sure!
Pretty darn good. I found they tasted better with a bit of vanilla and cinnamon, and the flavors really came together after the batter had been refrigerated overnight.
I went super decedent with these by adding some candied pecans on top. The only modification was I used cloves in place of the nutmeg (I find the flavor to usually be overpowering). I was in the mood for some soul food, and these hit the spot. I'd be interested in serving these as a savory dish sometime. Has anyone tried it? Perhaps with some sage butter or something of the like, I could see them working with a protein... just a thought :) I will be making these again!
Changed the flour out to 1 cup AP flour, 1/2 cup whole wheat flour. Also added 2 tbl. wheat germ and 1/4 cup sugar since we'll be eating these plain. Only 1/4 tsp nutmeg, too. Ended up adding 1.25 cups mashed sweet potato, maybe could do more? Yummy.
So good! Next time I'll add a little sugar to the batter to sweeten them up a bit.
I was so looking forward to these pancakes as they sounded so good. I found them tasteless and not worth the time it took to make them. Even tried them without syrup and could not taste the sweet potato!
Tasted a like a regular pancake to me. My husband said he could taste the nutmeg a lot, but otherwise it was the same as a regular pancake.
These were fantastic. I don't regularly mash potatoes so I did have a little trouble. After 15 minutes the potatoes seemed tender, but when I began to cut them up and mash them I found the middles were still very hard. I put the half-mash into the microwave for about 30 seconds which helped some. Still, my mash ended up awfully chunky. Made for an interesting texture though and everyone still loved them! The whole house thought I was baking cookies from the scents wafting through the air.
I cheated a bit on this recipe and used leftover sweet potatoes that I had already made up from the previous night's sweet potato side dish from dinner. They still turned out nicely! I wrecked the first few by making them too large. Follow the recipe when it says, "spoon heaping tablespoonsfuls onto the heated griddle"!! A yummy way to use up leftovers.
Words can't explain how great these are! Since I like my sweet potatoes with brown sugar and cinnamon, I cut back on the nutmeg and added the brown sugar to the potato mixture and cinnamon to the flour. My three year old asks for them almost daily! I always keep some in the freezer.
I made these as written, they are a good way to use up sweet potatoes and a change of pancake type. They were dense but did cook all the way through (read other reviews.) I cooked them slowly to make sure they cooked through. Can taste the nutmeg pretty strongly. Couldn't actually taste much sweet potato though. Next time I would find a way to make them fluffier- buttermilk or separate eggs and whip the whites. And, cut the nutmeg and add cinnamon. But, a good way to add some extra fiber and health to pancakes!
They were just OK. My main problem with these is that although they were well browned on the outside, the inside was soggy. Maybe you have to make them real small. The other thing is you really don't taste the sweet potato too much. It's a shame because I thought these would be tastier and healthier than regular pancakes.
What a GREAT use of potatoes. I used yams instead of sweet potatoes (because that's what I had). My children are DEMANDING "more pancakes mommy!" I will definitely make these again.
To enhance the taste of the pancakes, I add a tsp of vanilla & sugar. I also added pecans to the batter & sprinked on top of the pancakes w/ maple syrup.
Very good but too salty. Next time I will use 1/2 the salt. Also I used 1/2 of the milk and used yogurt for the rest. DELICIOUS!
Absolutely fabulous! Like others though I used canned sweet potatoes in syrup (when little ones wake up at 6am it's just easier on me) added 1 tsp vanilla extract, 1 tsp cinnamon, 1/2 tsp ground ginger and 1/4 tsp freshly ground nutmeg. I've cooked these quite a few times both with pumpkin and with the sweet potatoes and my family LOVES them!! In half the pancakes I like to add slivered almonds or pecans too. Thanks so much for sharing this!!
Great recipe recently made them for my wife and she really enjoyed them. I did make a few changes. I used all of the listed ingredients but I also added a teaspoon of vanilla extract, a tablespoon of brown sugar, and 2 teaspoons of cinnamon. However, for the consistency in which i prefer my batter I used more milk than listed. Just add slowly. I wasn't sure of the weight of my sweet potatoes so i mashed about four and added it to the other wet ingredients until batter firmed up (so to speak). Also I made pecan topping for the pancake. Simply melt a tablespoon of butter in a skillet on medium/high heat add pecans, 1 1/2 teaspoons of cinnamon and brown sugar, and a pinch of salt. Keep the pecans moving so they don't stick or burn for about 3 minutes.
Love these - I make a big batch on the weekend and keep them in the fridge for easy breakfast on weekday mornings.
I really enjoyed this recipe! (In reality I'd give it a 4.5 - I need to tinker with it just a bit to make it perfect for my taste.) I did add some vanilla (a liitle less than a teaspoon), and replaced half of the flour with whole wheat pastry flour. They were no harder to make than any other pancake but were of course much more flavorful. -Just a quick note to the naysayers: If your pancakes came out doughy, you probably made them too big. A couple of tablespoons is all it takes. If they came out too dense, your batter was probably too thick. Check the consistency and add more milk if necessary. You will have small pancakes but they will be fluffy and delicious!
These were SO good! I used canned sweet potatoes and I added some sugar, cinnamon, and vanilla extract as others suggested. My boyfriend said they were delicious!! Thanks!
I really enjoyed these pancakes. They didn't come out as sweet as I had hoped, so I compensated with a dollop of whipped cream. That did the trick!
Pretty good. They don't take long to cook once the mix is made. They seem firmer and easier to flip than a traditional pancake. Nice change of pace for a pancake. Will repeat.
I made these with modifications: started with 1 cup leftover mashed sweet potato, subbed 1 and 1/4 cup whole wheat flour for the flour, added 1/2 cup of milk for the consistency, subbed vegetable oil for butter because I realized I forgot it after I started cooking the pancakes, added 1 heaping tablespoon of sugar, added 1/2 teaspoon of cinnamon, and added 1/4 cup of flaxseed meal to add some hidden fiber. They smelled awesome and tasted great...although I didn't really taste the potato very strongly.
YUM! Cut nutmeg in half bc I don't like it as much, added cinnamon and a couple tbsp sugar, as recommended by others. Left the batter in the fridge over night (def tasted better the next day). Before cooking, added milk to thin it out until it was spreadable, prob 1/2 a cup more. The batter tasted salty, but the pancakes did not. So don't dismiss salty batter! Cooked smallish, thin pancakes on low heat, didn't have any burning or mush issues, but they do take some time. Also - left little lumps of sweet potato (not well mashed) and I was glad I did, it added a nice texture! Served with Blueberry Breakfast Sauce from this site. Next time we'll eat them with cream cheese and honey.
Great recipe. I peeled the sweet potatoes before boiling, just because that seem easier IMO. Also, to suit our tastes, I decreased the nutmeg to 1/4 t, and added in a 1/4 t of cinammon. This recipe made 13 pancakes for me--I guess I must make them a little big.
I love these and so does my 2 ear old grandson. We make them at least once a week. I sometime use whole wheat flour. I also add a little cinn. for a little more flavor.
A great recipe! WE LOVE IT! Kids said it tasted like pumpkin pie pancakes! The only thing I changed was to add a big teaspoon of cinnamon to the mix. We are big fans of butter so we didn't even cut it back.
We loved these. I added 2/3 cup of Pecan Sticky Bun Granola, and substituted ginger and some cinnamon for the nutmeg. Also followed the advice of another and added some vanilla! Thanks for the recipe!
These were really good. I took others advice and added cinnamon and vanilla extract. I also added a couple tablespoons of sugar.
Use one up mashed sweet potatoes (canned or fresh would work fine). I used only a dash of nutmeg and added some cinnamon. Vanilla would also be a good addition. Very tasty and fluffy pancakes. Delicious fall treat!
If Fall could have a flavor, this would be it! I added 1/4 c. brown sugar, which was plenty, 1/2 tsp. cinnamon, 1/2 tsp. vanilla, and then 1 T. ground flaxseed (just because flaxseed is supposed to be so healthy for you and you can add it to recipes and not even tell it's in there)Make sure when they're cooking that you flatten out the batter (it's rather thick) so that the middle of the pancake gets cooked. Very, very good-thanks for sharing!
I loved these! They have just the right amount of spice and are a great way to use up leftover sweet potato. Thanks for sharing this recipe- I will be making them again as soon as I have some sweet potato around. Yum!
I was tired of squash and bought a big yam and used this recipe. Normally, potato pancakes are my "thing" but I tried this recipe anyway. WOW. If yams are in season, this is my new recipe. I did everything according to the directions, but did cut back on the nutmeg by about 10%. Extreemly good. You'll like it.
Thank you for this recipe! It was super easy and tasty. And, the pancakes were not heavy gut bombs, so that was extra nice.
I absolutely loved this recipe except I couldn't get the pancakes to cook all the way through no matter all long I kept them on the griddle. I tried spooning smaller portions but the center was still doughy. Any ideas on why this could have happened?
I agree with previous reviewers who said that they recipe needed more sugar. I also added some cinnamon, and think vanilla extract would have been good. It tasted kind of like an incredibly dense, heavy, and thick pancake.
These were very good, but extremely salty! I'm going to halve or quarter the salt next time. I also added some cinnamon, but maybe I'll add some allspice next time too. Good recipe.
Recipe is OK as written, but I found they needed more spice than just a 1/2 tsp of nutmeg (and I used fresh). I tossed in a 1/2 tsp of cinnamon and a pinch of ginger to what was left in the batch - very complex and satisfying!
I thought I'd try this once because my son and husband love sweet potatoes, but I loved it myself! I'm not a big pancake person, but this fixes everything wrong with pancakes. They're fluffy without tasting like flour. I did make a couple of changes though. I used 2T butter, an extra splash of milk, and added 1/2 t. cinnamon. I'd probably cut back just a little on the nutmeg next time. I also cooked my sweet potato in the microwave, we have a potato button that has never failed me. Delicious! I predict this becoming a family favorite for years to come!
Our new favorite pancakes - melt-in-your-mouth amazing! Even my sister, who hates sweet potatoes, loves and even craves these pancakes now (especially with Cinnamon Cream Syrup)!
I really liked these! They do come out a little cakey, but I like them like that. I also took the advice of other reviewers and added vanilla, cinnamon, and 1 packet of artificial sweetener. The nutmeg was a little overwhelming and I couldn't taste the sweet potatoes, so I think next time I'll cut back on the nutmeg.
I think these would have been very good if they had cooked through! I made them as the recipe states and was not able to cook them enough so that the centers weren't doughy. I turned the heat down to low and squished a few really flat and was able to get something edible, however they were more like sweet potato flat cakes at that point... I will be looking for other recipes and seeing if I can get a sweet potato pancake to turn out.
Hearty change from my favorite old fashion regular pancake. Used canned sweet potato (about 1 1/2 cup mashed), added vanilla and cinnamon as suggested in earlier posts. Reduced flour 1/4 cup and added 1/3 quinoa flakes to increase protein and iron a bit. Makes about 32 silver dollar size pancakes. Four pancakes are an adequate portion so will freeze the leftovers for later use.
I added 1/4 cup of brown sugar and little more nutmeg because I am crazy about them. I forget to add butter melting but it still taste so good!
I used previous reviewers suggestions and added a little vanilla and cinnamon to the batter, doubled the recipe and make a whole stack of these for a party. They were a big, big hit. Everyone wanted the recipe. One gentle replied - oh, it's probably one of those secret family recipes!
The first time I made these I dyslexed the recipe and put in 1.5 lbs of sweet potatoes, but they came out great! This time I followed the instructions and they came out light and soft and pancakey. Fantastic! I like them with a slab of butter and some white sugar.
Followed recipe to a T and they were delicious!! I added a little cinnamon the second time I made them and they were also delicious. This will be a regular recipe on our lazy Sunday mornings!
This was fantastic! I did some modifications, but couldn't have done it without the initial recipe. Since I have to eat low fat, I replaced the butter with plain greek yogurt (nonfat), and used 1/2 cup oats for 1/2 cup of the flour. I also added 1 tbs pumpkin pie spice instead of the nutmeg. When cooking, if the batter is thick just spread it out with the back of a spoon or ladle.
Made these for a Thanksgiving dinner side dish, hoping my kids would eat some "vegetables". What a hit! I used canned yams, drained, whipped them up in the food processor, then added each ingredient and blended well. Easy to and fun make, and the whole family loved it! Had leftover batter and made for breakfast the next morning. Will DEFINITELY make again!
I would give this 3 1/2 stars if I could. I felt it was a bit too much nutmeg-maybe just 1/4 tsp. next time and add cinnamon. I also felt the baking powder taste was too strong (maybe cut back 1 tsp next time). I used white whole wheat flour and just microwaved the potatoes. Also added some vanilla. Great for trying to get a toddler to eat vegetables. Especially since there is no sugar in them. I will definitely try again with some more modifications!
These were good. As per other reviews I peeled, chopped, then boiled the sweet potato. I weighed it, ended up using 1 medium sweet potato, and my batter was a great consistency. I also spiced it up: pinch ginger, 1/2 ts nutmeg, 1 ts cinnamon. I subbed 2tb canola oil for the butter, and it worked wonderfully. My 5 year old said he could tell he was eating his veggies (after I told him what the orange was), but the addition of a few frozen blueberries made them perfect for him.
Delicious! The consistency of the batter was a little off for me, but these delicate cakes are excellent with real maple syrup.
These were delicious and much like pumpkin pancakes. I made a few alterations, as previous posters recommended. I cut the nutmeg in half, added 1 tsp vanilla, 1 tsp cinnamon, 1/4 cup crushed walnuts and used applesauce instead of butter. I recommend smoothing these out so they are thin, as my four were a little too thick and gooey in the middle. I also microwaved the sweet potatoes for 10 minutes to cut down on prep time. Yummy! Will definitely make again!
