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These sweet potato pancakes with nutmeg are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce.
Ingredients
- ¾ pound sweet potatoes
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- 1 ½ cups milk
- ¼ cup unsalted butter, melted
- 2 large eggs, beaten
Directions
Step 1
Bring a medium saucepan of lightly salted water to a boil. Add sweet potatoes and cook until tender but still a bit firm, about 15 minutes. Drain, then immediately immerse in cold water to loosen skins. Drain again; remove and discard skins.
Step 2
Sift flour, baking powder, salt, and nutmeg together into a medium bowl.
Step 3
Chop sweet potatoes, transfer to another medium bowl, and mash. Mix in milk, melted butter, and egg. Gradually mix in flour mixture until well combined.
Step 4
Lightly grease a griddle and preheat over medium-high heat.
Step 5
Working in batches, drop heaping tablespoonfuls batter onto the hot griddle and cook until the surface begins to bubble, 3 to 4 minutes. Flip and cook on the other side until golden brown, 2 to 3 more minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 217 | |
| % Daily Value * | |
| Total Fat8g | 11% |
| Saturated Fat5g | 23% |
| Cholesterol65mg | 22% |
| Sodium534mg | 23% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber2g | 7% |
| Total Sugars5g | |
| Protein6g | |
| Vitamin C8mg | 42% |
| Calcium202mg | 16% |
| Iron2mg | 10% |
| Potassium311mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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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.
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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.
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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.
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These were pretty good pancakes. Very hearty. My 2 year old loved them. thanks
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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!”
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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.
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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.
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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!
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Best pancakes I have ever had. I occasionally serve them for dinner with fresh cranberry sauce or for breakfast with sausage. Very tasty.
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This was a good recipe. They do taste very good along with the cranberry sauce–good idea!
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Absolutely AWESOME! Great taste and consistency. Quick and easy to make. Will definitely make them again.
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I suppose this is a matter of personal taste. My family ate them but weren’t really thrilled.
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Even got my picky 3 yr old to eat them. She swears that she doesn’t like sweet potatoes! VERY YUMMY!! Freeze well!~!
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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).
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I found these delicious but my wife and son did not like them as well. I still give it 5 stars.
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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.
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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!
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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!
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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!
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Not what I hoped for. The batter makes a rubbery pancake instead of a fluffy pancake.
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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.
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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!
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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.
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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.
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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.
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Used it on sweet potato mash leftovers – it worked great!
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These pancakes are my favorite of any pancake I’ve tried.
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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.
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Loved them! For brealfast with Bacon and eggs and for a wonderful side for a chicken dinner!! Not bad to prepare!
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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!
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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!
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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!
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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.
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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.
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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.
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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.
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I love pancakes and found this to be different and wonderful.
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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!
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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.
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These were really good. I took others advice and added cinnamon and vanilla extract. I also added a couple tablespoons of sugar.
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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!
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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.
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These weren’t as hard as some of the reviews made them sound. Making them with two tablespoons full of dough was the way to go. Any bigger and they were doughy in the middle at the end. My only complaint was that they weren’t sweet potato tasting enough for me. Maybe I just needed sweeter potatoes? I will definitely make these again though.
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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!
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These are yummy and my daughter loves them. They freeze well also.
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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.
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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.
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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!
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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.
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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.
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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!
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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.
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this was so easy and good not to mention healty kids love it. it always fun to have pancakes for supper
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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.
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These were delicious, without tasting too healthy. I might experiment with upping the spices a little bit next time.
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This recipe provided a very easy, tasty, and healthy alternative to the boring sweet potatoes with sour cream we usually have. I suggest cooking the potatoes in the microwave since after 20 minutes of boiling (more than the recipe requested) the middle was still very hard – I had to cook them in the microwave for an extra 15 minutes before they could be mashed. I replaced the butter with margarine, which worked just as well and is much healthier. Next time I’ll try it with less margarine, and I’ll double the recipe since we’re a very hungry family of four and those pancakes disappeared very fast! All in all, this was a great recipe. It took me more time than I expected but next time I make it, it will probably be much faster!
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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!
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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. -
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.
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So good! Next time I’ll add a little sugar to the batter to sweeten them up a bit.
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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…
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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.
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I tried this recipe in an attempt to use up the sweet potato bounty from the garden. I followed some of the tips given by other reviewers and the pancakes came out perfect. My daughter and I loved them, hubby didn’t care for them. We liked them best with a sour cream topping. Popped the leftovers in the toaster for breakfast the next morning, yummy!
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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!
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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 -
Unfortunately…I did not have sweet potatoes on-hand. I substituted russet potatoes. We were very impressed with the fluffiness of the pancakes and the flavor. Will try these again using sweet potatoes…but will definitely come back to regular potatoe pancakes as well. Perfect for someone looking for a low-sugar pancake recipe!
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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!
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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 🙂 -
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!
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Mmmm good! I used a 14oz can of pure pureed pumpkin (about 2 cups) instead of bothering with the sweet potatoes and it turned out great! I also added a teaspoon of pumpkin pie spice, a little vanilla, a tbsp of sugar and 1/4 cup of wheat germ (for added nutrition) and my 14 month old and I loved it!
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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.
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Good recipe. Think Ill add some brown sugar next time.
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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. -
these are great with sour cream as a dipping sauce like sweet potato fries
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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.
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I’ve made this recipe 5 times now. I always double the recipe so I could freeze extra. They were awesome and I vowed to never make regular pancakes again. However, the last 2 times I made them I haven’t been able to get them to cook through. I’ve lowered the heat on my frying pan and added extra milk to make the batter thinner. Nothing seemed to work. I’m very frusterated.
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These pancakes are good for sho !!
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I do not like pancakes but my boys wanted some for dinner. I wanted to make sure they ate something healthy. These were Amazing. They said the pancakes were the best. Thank you so much
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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!
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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.
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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.
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I have never tasted pancakes that were so tasty! I made 12 pancakes from the recipe and they freeze great! Good luck making this perfect recipe!
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I make these for my son and husband. I use half whole wheat flour. These freeze very well.
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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.
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They were delicious!!! My wife and I finished off the whole batch. Very moist pancakes. Highly, highly recommended!
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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.
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Never enjoyed at all. Will NOT make again.
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added equal amount cinnamon a spoonful of brown sugar and purred the sweet potatoes, Yum!
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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 🙂
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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.
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These are awesome, but with a few modifications: I use 1 cup mashed sweet potatoes, add 1/4 tsp. cinnamon and 1 tsp. vanilla. I also use the batter to make waffles instead of pancakes and they turn out great, esp. after freezing and toasting.
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Yum! I made them as the recipe states except I used 1c whole wheat flour. They were great! My 6 year old loved them too.
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Solid recipe. I’ll make these again!
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This is a tasty, reliable recipe that will be enjoyed by even those who don’t usually like sweet potatoes.
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Great and kids love them. Just a little labor intensive.
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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!
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A new favorite in my house! Easy to make and a different dish than regular pancakes. To cut time I make the potato’s the night before as they are the longest part of the recipe. Yum!
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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.
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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!
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These were great start. I made a few modifications, by adding flax seed to the mix. They have become our standard breakfast.
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