These are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce.

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
20 mins
total:
45 mins
Servings:
8
Yield:
24 pancakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.

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  • In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.

  • Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Nutrition Facts

215 calories; protein 6.2g 13% DV; carbohydrates 29.2g 9% DV; fat 8.2g 13% DV; cholesterol 65.4mg 22% DV; sodium 549.1mg 22% DV. Full Nutrition
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Reviews (319)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/14/2007
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 More
(378)

Most helpful critical review

Rating: 3 stars
02/07/2011
hard to cook so the middle isn't gooey. Read More
(22)
393 Ratings
  • 5 star values: 228
  • 4 star values: 101
  • 3 star values: 32
  • 2 star values: 13
  • 1 star values: 19
Rating: 5 stars
02/14/2007
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 More
(378)
Rating: 5 stars
03/03/2006
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! Read More
(311)
Rating: 5 stars
01/02/2004
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. Read More
(168)
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Rating: 5 stars
12/29/2007
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! Read More
(135)
Rating: 4 stars
02/03/2007
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! Read More
(90)
Rating: 5 stars
12/14/2003
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. Read More
(81)
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Rating: 5 stars
11/08/2003
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. Read More
(72)
Rating: 5 stars
01/08/2006
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. Read More
(49)
Rating: 4 stars
08/02/2006
Delicious num numms!!! Made this with my kids. it ended up as brunch b/c it took so long but it was delicious. i added vanilla and extra cinnamon per advice. they were tender and yummy. i was a bit worried about eye-ing 3/4 of a lb. of sweet potato so i did one large and one half of a meduim and that worked fine. i pricked and nuked my potatoes in the microwave for 15 minutes that made them just right. then i just opened them and scooped the insides out so i skipped the cold water thing.it was fine. i had my 2 yr old add the milk and vanilla too cool the potatoes b4 adding the egg. worked out great. If you find that your pancakes are rubbery its b/c you mixed them too much. mix it until just combined well then leave it. oh i also let the batter rest about 30 min. per other reviews. We ate it with homwmade applesauce so minus the syrup. I wouldnt make it again for a normal breakfast b/c of the time it took but i can see doing this (minus the kiddies) for a bring-a-dish affair Read More
(42)
Rating: 3 stars
02/07/2011
hard to cook so the middle isn't gooey. Read More
(22)
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