Reviews for Louisiana Sweet Potato Pancakes
Taste was fantastic. I added a teaspoon of Pumpkin Pie spice. I ended up having to add more milk to thin it out a tad because the first one was too thick and burned. Over all very good, nice way to use sweet potatoes.
I really liked these. We all thought they were the best pancakes I ever made. I partially subbed whole wheat flour and added spices and sugars. I used two leftover baked sweet potatoes I had already. I did not have a problem with a doughy consistency. I used another reviewer's suggestion of spreading out the batter in the pan with the back of a spoon. I had more success making them smaller rather than larger.
I followed this recipe to a T. The end result: there is waaaay too much baking powder in this recipe. Even after I put honey AND maple syrup on it, all I could taste was the baking powder, more so than the sweet potato. I like the idea of a sweet potato pancake, and I'm going to continue looking for a recipe.
This is such a good recipe i did however add cinnamon and brown sugar to the mix because i like to eat them plain. Adding the sugar makes it sweet enough to eat without syrup or anything.
These were moist on the inside, a bit crispy on the outside and had a great flavor. We enjoyed them with maple syrup. Thanks for the recipe!
These are very good. All of my children ate these. Even the picky, picky ones. On several of these I put down some chopped pecans, then some brown sugar, and then the batter. That made it so yummy. I did put some sugar in my batter. Next time I will put some cinnamon in my pancakes. It is good with just the nutmeg though. My husband kept saying how moist these were.
SO delicious! Made half recipe ahead of time about 15 minutes in order to allow wet and dry to combine properly. This yielded the most wonderful, fluffy creamy orange pancakes I've ever tasted, with just a hint of sweet potato flavor. A great way to get kids to eat their veggies and ask for more. I also took advice of another reviewer and added 1/4 tsp cinnamon and 1/2 tsp vanilla. May add another 1/4 c flour to make 1 c next time, as I prefer cakier pancakes. To die for!
My 18 mon. old grandson and I LOVED these pancakes! I only had one sweet potato so I cut every thing in half but we ate them for lunch the first day and breakfast the second day. I will make them often, thanks.
Love this recipe!!!! I substituted whole wheat flour for white flour.
I thought these were really good. I reduced the recipe for 4 servings. I used cinnamon instead of nutmeg. Very tasty with some powered sugar and maple syrup.
Tasty....but soggy! Maybe I'm not doing something right, but these were very gooey in the middle no matter how long I cooked them.
Delicious! I added 2 Tbsp of sugar to the dry ingredients and it was just right to eat the pancakes alone, no syrup necessary! Great for freezing as well, for a quick breakfast just microwave them!
I was a little disappointed in these. It got good reviews and I love sweet potatoes but they were pretty much flavorless. After we added maple syrup they were a little better but not worth the work. I'm undecided on whether or not I'll give them another try but most likely I'll just make regular pancakes and add some spices to the batter.
these are a little strange... but good.. but strange. i wasn't sure what to eat them with. i decided in the end that they might do well as crepes filled with marscapone/cinnamon/sugar mixture... we'll see :)
This was a wonderful, and simple meal. Everyone loved them. I added a little vanilla extract and a little cinnamon (barrowing from previous reviews) and they came out perfect.
this was so easy and good not to mention healty kids love it. it always fun to have pancakes for supper
My one year old loved this pancake! I substituted the milk for breast milk and used wholewheat flour plus added some oats! Turned out great for my son.
These were delicious. They weren't great the first time I made them but that was my fault; I added too much sweet potato. Follow the measurements and you should be fine. I made a few variations my second time: I added cinnamon, vanilla extract, and pecans. The pecans add an amazing touch. Even better when topped with honey!
My family really enjoyed this recipe. I did alter a little because my batter was super thick. Added another 1/4 milk, 1/2t vanilla and some cinnamon. Thanks for sharing!
I loved these! They were actually the best, most mouth-watering pancakes I've ever eaten! I halved the recipe, I didn't have any nutmeg so I didn't add that and I added 1/4 tsp of Allspice, 1 tsp of cinnamon, and 1/4 tsp of vanilla extract. Also, I used canned sweet potatoes (not the kind that come pre-seasoned) and they still tasted amazing! The batter is very thick so I smoothed them onto the griddle with the back of a measuring cup. And I topped them with homemade streusel topping! I will DEFINITELY be making these again!
My kids have been eating two to four 1/4 c. sized pancakes for breakfast for the past 2 months, about 5 times a week. I like that they start the day with some veggies. They take a long time to cook, but I transfer them to a cooling rack when they come off the griddle so they stay a little crispy, then I freeze them and they pull out what they want to toast in the morning.
I loved these pancakes, but unfortuanatly, my 2 yr old didn't. The only complaint I have is that they didn't seem to cook in the middle, no matter how long I kept them on the griddle, but that could be due to a mistake by me. Thanks for this healthy creative twist on pancakes!
These were pretty good pancakes. Very hearty. My 2 year old loved them. thanks
I tried these but I found them to lacks little bit of flavor. They were also a little greasy.
I thought these were okay but my boyfriend loved them
These pancakes were a big hit with my 14 month old! I did use 1/2 c oats in place of some of the flour, a little less butter, and added cinnamon and vanilla, as others had suggested. Delicious, tasty and healthy!
These are awesome made with leftover sweet potatoes from Thanksgiving. Fabulous topped with leftover cranberries. I'll have to make another batch, because husband and son ate each one as it came hot off the griddle - just as they were. My son said they taste like pumpkin donuts (I always add brown sugar, Marshmallows and Cinnamon to my Thanksgiving Sweet Potatoes). Just weigh out the leftover sweet potatoes and follow the recipe. Try topping The resulting fluffy and delicious pancakes with cranberries, a dollop of vanilla yogurt or sour cream and roasted pecans.
I had leftover mashed sweet potatoes from dinner the night before and found this recipe to use them up. From now on, I will be making extra sweet potatoes just to make these pancakes. They are so yummy! My kids all loved them and I felt good giving them an extra nutritional boost before school!
I didn't really follow the recipe exactly. However, I got the idea to add sweet potato to pancakes from this recipe and it was fabulous! I just added about 2 1/2 cups of cooked/mashed sweet potato to 3 cups Krusteaz Buttermilk Pancake Mix, and 2 1/4 cups water. I also added about 1 cup of water to the sweet potato so that is it more of a creamy consistency. Then I just cooked them on my griddle at about 350*. They were so good! My husband went back for seconds, which he never does when I make pancakes! And my 3 year old cleaned his plate of the 2 large pancakes that I served for him! We will definately be eating these again!
These were great! I put in some chili, cayenne, lime, cardamom, and a touch of cinnamon. I served them with yogurt and they were fantastic!
Made these without telling the picky 8 year old visiting our house what was "in" them. Plate returned to the kitchen wiped clean, with the exclamation, "These are the best pancakes I ever had!" 'Nuff said.
I loved this recipe!! It tasted great as is; but my family loves vanilla so I added a tablespoon of vanilla.
My whole family liked these sweet potato pancakes. I served them for dinner. I baked yams instead of boiling, it seemed to bring out their sweeter taste. I wonder if it called for too much flour in the recipe though. It seemed like I could definitely taste the flour. I will try to add less next time but will definitely make them again.
I made this recipe as it was presented. It was really good! However, next time I think I'll add a little something extra to it because I felt like something was missing. Thanks, Swizzlesticks! Your recipe came on time when I was looking for something different. :-D
My husband and I LOVE THESE! We had sweet potato pancakes at a restaraunt on a roadtrip once, and I've been searching for a recipe like it. This is even better. We top ours with cinnamon and agave! Beats all other pancakes!
I overdosed on these they were so good. Except I already had sweet potato puree on hand so I didn't have to boil the potatoes. I cut the amount of nutmeg in half and added 1/2 tsp cinnamon. Also, I had to put the stove heat at 4 (medium low) at medium high they would have burnt to a crisp. Ate the pancakes with butter and powdered sugar on top - YUM!
AWESOME!! The kids ate them and they love regular buttermilk pancakes. The only thing I would change is to add more milk, I thinned the batter so they cooked all the way through. (my husband hates mushey pancakes)
Loved them! For brealfast with Bacon and eggs and for a wonderful side for a chicken dinner!! Not bad to prepare!
I think these are fantastic! I used 2 cups mashed sweet potatoes and they were the perfect consistency. You have to cook them longer at a low temp or they don't seem done in the middle.
Wow! My new go-to pancake recipe! Used my mixer for the wet ingredients. Then added dry to that. So moist and flavorful. Off to go enjoy mine now that kids are filled up! thanks!
I added 1/4 cup of shredded coconut and 3 tbsp brown sugar, and served them with cinnamon butter. Yum!
Good recipe. Think Ill add some brown sugar next time.
So easy and filling. I added the same amount of vanilla and cinnamon as nutmeg. I even saved some batter for breakfast during the week.
These were amazing! I added a dash of vanilla, and 1/4 t. cinnamon! Amazing with maple syrup.
Absolutely phenomenal. I made it just as directed except half the butter and they were perfect. Drizzled a little honey on top and it was about the best pancake I've ever had (granted I'm a big sweet potato fan).
This was ok. Even after spicing up the recipe quite a bit it was still just ok. I didn't mash the sweet potatoes up enough (my error not the recipe). Hubby loved them especially the ones I added pecans to. I'm a tough rater so for me to give it a four is pretty decent. A five is only for recipes that I deem incredible! They were tasty enough. I'll probably try them again when I have cinnamon.
Wow, these were amazing. I prepared the batter the day before Thanksgiving, then on Thanksgiving morning I made them for my family that was visiting. Everyone loved them so much! I know some reviewers already mentioned this but just remember not to try to make them too big and to spread the batter out some, otherwise the insides will be gooey!
I made these for dessert, and the leftovers I had for breakfast. Wonderful with butter and a cinnamon-sugar mixture sprinkled on top. You could use this recipe with squash, pumpkin, or carrots, too.
Very delicious and very filling! A great recipe to add to one's recipe box.
I loved this recipe. I did however make my own modifications. I read the other reviews and reduced the nutmeg to 1/4 tsp, added a 1/4 tsp cinnamon and 1 tsp vanilla. I also put in a dash of ground cloves. Also, I used Egg Nog instead of the Milk. Well, technically, I used Soy Nog, but I know thats not everyones cup of milk. Also, I had to add more Nog when I mixed the wet batter into the dry batter because it was more like a dough than a batter. Other than that it was unbelievable.
I replaced the milk with buttermilk, and since I was making these for three teenage boys I added.... 1 tablespoons cinnamon 1.5 tablespoons brown sugar 1 teaspoons vanilla extract They came back for seconds and thirds, so they were a hit!
I had Sweet Potato Pancakes recently at a Bed & Breakfast and wanted to try making them on my own. Mine didn't come out as fluffy as those we had before, but I think it's because my sweet potatoes didn't cook soft enough (which I discovered all too late for compensating). I had better luck with using the microwave for about 9 minutes than I did with boiling the sweet potatoes for 15-20 minutes. I had hoped to make several batches of this recipe so I could use up the 2.5 lbs of sweet potatoes I had, but one batch turned out to be so many pancakes that I didn't keep going. Since we do Weight Watchers, I needed to know how many pieces would be in 1 serving... I measured them onto the griddle using a Tablespoon and ended up with 41 small pancakes! So each serving is basically about 5 pancakes if there are 8 servings according to the recipe. I added 1/4 tsp cinnamon, and subbed 1/2 c. Oat Bran in for 1/2 c. of the flour. It took way more than 25 min for me to make these though... more like 2 hrs from start (boiling water) to finish. I usually have a steep learning curve with recipes though, so hopefully next time will be quicker. I plan to freeze the remainder of my batch.
Very good. These have a deep nutty flavor and aren't very sweet. If eating for breakfast pancakes, you may want to add a tablespoon of brown sugar to the batter, but we liked them the way they are. We plan to have some for lunch toasted with butter and parmesan.
Very tasty. I used whole wheat flour instead of all purpose. Also used 1/4 t. of nutmeg and 1/4 t. of cinnamon and added a little vanilla. Added a little more milk part way though as well because batter was getting too thick. Very similar to pumpkin pancakes we like.
These were pretty good. Will probably make again. The only modifications I'd make: this time I used nonfat milk. Next time I'd use at least 2%. That was my own fault. They were a little dull with the nonfat. As for changing the original recipe, I think next time I'll add a teaspoon of cinnamon to the mix!
anything my picky 4 yr old will eat gets 5 stars. I had pureed sweet potatoe in the freezer, which I'm not sure how much, about a cup, I cut the recipe in half and added vanilla and apple pie spice since I had no nutmeg. These were super moist and so yummy! I will make these again, maybe trying pumpkin next time
What did I do wrong? I really liked the taste of these but they were very doughy and not light and fluffy. I used canned sweet potatoes that I mashed and weighed out - perhaps I used too much? Any suggestions would be greatly appreciated, I'd like to make these again.
I agree with the other reviews that these were too "eggy". I will try again with one egg.
Very bland and lumpy. I do want to try these one more time, but I think I will use the brown sugar in another's comments for more sweetness and will cook my potato ALOT longer to get the smoother consistency.UPDATE: my 3 yr old son ate quite a bit, but I added vanilla and sugar as the other reviews suggested. I think next time I will try more sweet potatoes and cook them longer so they are not so lumpy.
Pancakes were ok but I will not make again. I had to microwave the potatoe after boiling it as it was not soft enough. Must use mixer, otherwise lumpy if handmixed.
These are yummy and my daughter loves them. They freeze well also.
Tastey. What a good use for leftover Thanksgiving sweet potatoes! I added more milk as necessary. Tried with and without a little added vanilla extract. It was good either way. We served with a little powdered sugar and maple syrup. I also added some sliced bananas to my plate.
Im giving this 5 stars for the taste and 4 stars for the effort/time. Between cooking the sweet potatoes (15 min in the microwave) and then cooking MANY batches of the dollar sized pancakes which took MUCH longer than a regular pancake to cook all the way through, THANK GOD the end result was worth it. Lots of healthy pancakes I can freeze and pop in the toaster for my toddler. I made the following changes: 1 cup flour and 1/2 cup oats 1/2 tsp vanilla 1-2 TBS maple syrup for some sweetness 1/4 tsp nutmeg 1/2 tsp cinnamon only 2 TBS butter Will make again, just when I have lots more time :)
Yammy pancakes, Is what were calling them. Added 1.4 cup brown sugar to sweeten them up a bit, and used pumpkin spice blend in place of all the spices. Added 1 more cup of milk for consistancy, and found that we had to cook them extra slow and long on LOW LOW heat, keeping them from burning. We also had 1/2 and 1/2 of sweet potatoes, and new red potatoes. It was a sweet blend. My 3 year old has eaten the whole plate of left overs today!
It is tuff to beat our homemade buttermilk pancake recipe, but these come really close!! My family loved them. I substituted buttermilk for the milk (had to add a bit more), which made them a great alternative, especially in the fall & winter months!
We had leftover baked sweet potatoes, I'm so glad I found this recipe so I could use them up! I shredded them instead of mashing. Then we had some light coconut milk to use up, about 3/4 cup. So I substituted some of that for regular milk. Then added cinnamon and vanilla as other reviewers suggested, and cut back on the butter. Heavenly! Who needs syrup, these are great plain.
These are so good! I used almond milk, and ended up stirring in at least an extra 1/2 cup to get a consistency I liked. I also added vanilla and used pumpkin pie spice instead of just nutmeg. I topped the pancakes with walnuts before turning and served with butter and a sprinkle of brown sugar (was out of syrup!). These will def be going into regular rotation at our house!
these were really good!!
Me and my husband both loved them! I didn't have nutmeg and used cinnamon instead and they kind of tasted like French toast. I would definitely make them again.
I wish I had read the reviews first, but I printed the recipe a while back and followed it later. It called for no sugar and tasted like it. The batter cooked up mushy with little taste. It is great after doctoring up with sugar and cinnamon.
I love pancakes and found this to be different and wonderful.
We absolutely love this recipe. I use half whole wheat flour and sometimes substitute part of the butter with coconut oil. The nutmeg adds a subtle flair. Thanks so much!
They taste great and are so much more filling than traditional pancakes!
These are very good with a light fluffy texture. I made them pretty close to the original recipe. I used buttermilk because it was all that I had and I like it better anyway. I cut it to 1 1/4 cups because I like my pancake batter thick but it probably needed 1 1/2 cups. I added sugar like many reviewers suggested. Some said the nutmeg was overpowering so I left that out altogether and added vanilla. It's summer and I wasn't really wanting a pumpkin pie flavor but will probably add that and cinnamon when I make them in the fall. I folded in white chocolate chips because I almost always add some kind of baking chips to my pancakes. They were delicious!
Yummy! I did alter it a bit - it was breakfast time and I was missing ingredients. I did the whole wheat & oatmeal combo suggested elsewhere (1 c. & 1/2 c. respectively). And then I didn't have enough milk so I used Greek yogurt mixed with milk - about 50/50. It was thick so I added more milk. Also I had started the potatoes in the microwave (another recipe) so I finished cooking them that way. It was easy to just scoop and one less step and pan to wash. Did all the wet stuff in my mixer and then added the blended dry stuff. They did turn out very wet/dense but we thought it was a good texture. So I don't know how it should have tasted but it was yum.
So moist, fluffy and filling! Thanks for sharing :)
I used the ingredients to the T and the batter was very thick and crumbling.
I made these pancakes this morning and I did not think they were special. I did add cinnamon, vanilla, brown sugar, and pecans. I could not even taste the sweet potatoes. I think I'd prefer to make regular pancakes next time.
I made these for dinner at school for all the students at our Bible college in Lima, Peru. They turned out really well. I also used about 1/2 whole wheat flour.
It was kinda blend...may be it was just not our taste. Can't taste much of the sweet potatoes..but slightly tasted better after adding some walnuts.
My daughter is celiac. I used all purpose Gluten-free flour. Using the GF flour I had to add some extra milk . They turned out great . Still rose nicely and is probably one of the best GF modified pancake recipes I have tried
It was a big hit for my children but my husband is used to real potato pancakes and he didn't like the sweet potato taste. I probably would make it again if I had lots of sweet potatoes left over like I did for thanksgiving.
I had leftover sweet potatoes so I decided to make these pancakes. The only thing I changed was the amount of milk. I added a little more because my sweet potatoes were rather dry. Other reviewers stated that their pancakes were soggy in the middle. Mine were fine. I spread the batter out a little and lowered the fire. I will definitely make these pancakes again. Next time I will add some chopped pecans.
I made this recipe for Chanukkah and they were delicious and less greasy than the typical potato latkes. I made changes that others recommended: eliminated the nutmeg and replaced with cinnamon. I added a tsp of vanilla and a tsp of brown sugar. I decreased the butter to 2 TBS and decreased the salt to half a tsp. I microwaved one large and one medium sweet potato for 12 minutes then scooped out the potato from the skin. I let the batter sit for 2 hours in the fridge. Dropping the batter onto the griddle was tricky as it was very sticky. When it was time to flip the pancake, I flipped and then flattened them out with the spatula so they cooked evenly and there was no gooey middles. My husband and I gobbled them up and I froze leftover pancakes to eat for breakfast.
Yum! I used leftover mashed sweet potatos and therefore added: 1 t cinnomon 1/4 c sugar 1/2 c chopped toasted almonds 2-4 oz cream cheese when mashing potatoes
I found these delicious but my wife and son did not like them as well. I still give it 5 stars.
they taste amazing, definitly will make them again
Used it on sweet potato mash leftovers - it worked great!
I was so excited to find this recipe. Other than peeling and cutting the sweet potatoes before boiling them, I followed the recipe as written. I loved the texture and flavor (I thought about adding cinnamon, but in the end, I'm glad I didn't; I think it would have covered the sweet potato too much). I cooked the entire batch and froze the leftovers to enjoy as a quick breakfast on weekday mornings.
I make these for my son and husband. I use half whole wheat flour. These freeze very well.
Awesome! Very light. The only change I did was to use the food processor for the wet ingredients - I found mashing a somewhat firm sweet potato cumbersome (even after boiling for 20 min).
These are some of the most tasty pancakes I have ever made!
added equal amount cinnamon a spoonful of brown sugar and purred the sweet potatoes, Yum!
First timer, followed the recipe mostly with minor changes. Subbed 1/2 cup of the flour for 1/2 cup quick oats; subbed 1 cup of the milk for almond milk (so 1 cup almond, 1/2 cup 2%); added about 2 teaspoons of cinnamon, no nutmeg and a dash of sugar and vanilla extract. Next time, ill use less salt, more vanilla extract, more cinnamon, puree the potatoes and sub butter for coconut oil for flavor. They were pretty good...very dense but delish!
i made these with sweet potatos from my garden! i 1cup of unbleached flour, 1/2 almond meal, low fat organic milk. i also added cinnamin and vanilla. delish!
Not sweet at all!!
Turned out great! I added cinnamon and pumpkin pie spice and only half a tsp of nutmeg. Just be mindful to keep it a normal pancake batter consistency and everything will cook all the way through :)