Sweet Potato Pancakes
Jazz up traditional pancakes by adding spices and sweet potatoes. Increase your fruits by topping with homemade applesauce .
contains nuts
Ingredients
US
Metric
- 1 cup complete pancake and waffle mix (or 1 8-ounce package)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 3 teaspoons brown sugar (1 tablespoon, packed)
- 1/2 cup mashed sweet potatoes -- or winter squash or pumpkin (baked or canned)
- 3/4 cup water
- chopped nuts (1/4 cup, optional)
Steps
- Wash hands with soap and water.
- Combine all ingredients and stir just until large lumps disappear. Note: Over-stirring will result in tough pancakes.
- Pour slightly less than 1/4 cup batter for each pancake onto skillet or electric griddle heated to 350 to 375 °F.
- When pancakes bubble around edges and towards center, sprinkle with chopped nuts (if you choose). Then, flip pancakes.
- Pancake is done when bottoms are golden brown.
- Serve with applesauce or syrup.
This is a variation — USDA MyPlate edition. Base recipe: Sweet Potato Pancakes →
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 188 |
|---|---|
| Protein | 4.0 g |
| Fat | 2.0 g |
| Carbs | 37.0 g |
| Fiber | 2.0 g |
| Sodium | 502 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)