Sweet Potato Pancakes
Sweet potato pancakes offer a flavorful, crispy breakfast option with natural sweetness and savory onion notes, perfect for brunch or a cozy weekend treat.
Ingredients
Instructions
- In a food processor with a steel shredding blade, shred 1 very large sweet potato to make 3 cups.
- Transfer the shredded sweet potatoes to a bowl and add beaten eggs, grated onion, flour, baking powder, and salt.
- Mix well until combined.
- Heat oil in a skillet over medium heat.
- Drop spoonfuls of the batter into the hot oil and cook until golden brown on both sides, about 3-4 minutes per side.
- Remove pancakes from skillet and drain on paper towels before serving.
Tips & Substitutions
For a lighter batter, consider adding a tablespoon of cornstarch along with the flour. If you need to make this gluten-free, substitute the flour with a gluten-free flour blend. You can also experiment with spices like cinnamon or nutmeg for added flavor. If using pre-shredded sweet potatoes, ensure they're dry to avoid excess moisture in the batter.
Serving Suggestions
Serve these sweet potato pancakes warm, topped with a dollop of sour cream or Greek yogurt for a tangy contrast. They pair wonderfully with a side of fresh fruit or a drizzle of maple syrup. For a complete meal, consider serving alongside a green salad or roasted vegetables. They also make a delightful brunch option, perfect for family gatherings.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a skillet over medium heat for a few minutes on each side or pop them in the toaster for a quick warm-up. You can also freeze individual pancakes between layers of parchment paper for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Pancakes contains roughly 1722 calories, with 2g protein, 25g carbohydrates, and 183g fat. It is an excellent source of calcium (25% of the Daily Value). Note that it is relatively high in sodium, at 2322mg per serving (101% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned sweet potatoes instead of fresh?
Using canned sweet potatoes is possible, but be aware that they may contain added sugars or preservatives, which can affect the flavor. Drain and mash them before adding to the batter, ensuring to adjust the flour as needed to achieve the right consistency.
What can I substitute for eggs in this recipe?
If you're looking to make this recipe vegan or egg-free, you can use flax eggs as a substitute. To make one flax egg, mix one tablespoon of ground flaxseed with two and a half tablespoons of water and let it sit for about 5 minutes until it thickens.
How can I make these pancakes more savory?
To create a savory version of these pancakes, consider adding chopped herbs like chives or parsley, or mix in some grated cheese such as cheddar or feta. You can also add spices like garlic powder or paprika to enhance the flavor. Serve with a side of avocado for a delicious twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).