Sweet Potato Pancakes for Brunch, Post‑Thanksgiving Treat
What kind of recipe is it?
Sweet potato pancakes are a delightful twist on traditional brunch fare, offering a unique combination of flavor, nutrition, and texture.
With their naturally sweet taste and vibrant orange hue, these pancakes not only stand out visually but are also packed with vitamins and fiber.
Ideal for health-conscious individuals or anyone looking to impress at their next brunch gathering, they’re versatile enough to be enjoyed plain, topped with maple syrup, or adorned with fresh fruits and nuts.
Optional toppings (e.g., maple syrup, fresh fruits, nuts)
As desired
This table outlines the key ingredients needed to prepare sweet potato pancakes for brunch, along with the specific quantities to guarantee the best results.
Cooking Steps
1. Preheat a non-stick skillet or griddle over medium heat (about 175 °C/350 °F).
Allow it to warm for about 5 minutes until a drop of water sizzles on the surface.
2. Prepare your mise en place by measuring and setting aside 1 cup (240 ml) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 2 tablespoons sugar in a large mixing bowl.
3. In a separate bowl, mash 2 medium sweet potatoes until smooth and measure 1 cup (240 ml).
Whisk in 2 large eggs, 1/2 cup (120 ml) milk, 1 teaspoon vanilla extract, and 2 tablespoons melted butter until fully blended.
4. Gradually incorporate the sweet potato mixture into the dry ingredients, mixing gently until just combined.
Avoid overmixing to maintain a tender texture; a few lumps are acceptable.
5. Allow the batter to rest for 5-10 minutes at room temperature.
This will improve the texture and help the pancakes rise better.
6. Lightly grease the skillet or griddle with cooking spray, canola oil (smoke point 204 °C/400 °F), or melted butter.
Reduce the heat to medium-low if the griddle is too hot.
7. Pour 1/4 cup (60 ml) of batter onto the skillet for each pancake.
Cook for about 3-4 minutes or until bubbles form on the surface and the edges appear set.
Look for a golden-brown underside.
8. Flip the pancakes gently with a spatula and cook for an additional 2-3 minutes on the other side until golden brown and cooked through; they should spring back when lightly pressed.
9. Transfer the cooked pancakes to a warm plate and cover loosely with aluminum foil.
Allow them to rest for a few minutes while cooking subsequent batches.
10. Repeat steps 6-9 until all the batter is used, making sure to grease the skillet as needed to prevent sticking.
11. When serving, top the pancakes with optional toppings such as maple syrup, fresh fruits, or nuts as desired.
12. Serve the pancakes warm for the best texture and flavor.
Variations
Spiced Pumpkin Pancakes: Substitute 1 cup (240 ml) of mashed sweet potatoes with pureed pumpkin and add 1/2 teaspoon of ginger for a seasonal twist.
Gluten-Free Sweet Potato Pancakes: Replace all-purpose flour with 1 cup (120 g) gluten-free all-purpose flour to make it gluten-free while maintaining the same pancake texture.
Vegan Sweet Potato Pancakes: Use 1 cup (240 ml) almond milk instead of regular milk, replace eggs with 1/4 cup (60 ml) unsweetened applesauce, and use coconut oil instead of butter for a dairy-free option.
Savory Sweet Potato Pancakes: Mix in 1/4 cup (60 g) finely chopped green onions and 1/2 cup (60 g) shredded cheese to the batter for a savory flavor that pairs well with avocado or yogurt toppings.
Tips on plating and presentation
When it comes to plating and presentation, a little creativity can elevate your sweet potato pancakes from simple to stunning.
I like to stack the pancakes high and drape them with warm maple syrup. Adding a dollop of whipped cream or a sprinkle of cinnamon gives a beautiful touch.
Don’t forget fresh fruits or edible flowers for a pop of color that excites the plate!
What other dishes can I pair it with?
What can I pair with my sweet potato pancakes to create a delicious brunch spread?
I love adding crispy bacon for a savory touch and a side of fresh fruit for brightness.
A light salad with mixed greens and a tangy vinaigrette complements the sweetness nicely.
For something heartier, I might include scrambled eggs or a veggie frittata to round it all out.
What drinks can I pair it with?
To elevate your sweet potato pancakes as part of a delightful brunch, consider the perfect drink pairings that enhance the flavors.
I love serving them with a warm spiced chai tea or a revitalizing glass of freshly squeezed orange juice.
If you’re in the mood for something stronger, a light mimosa works wonderfully too.
These beverages bring out the pancakes’ sweetness beautifully!
Frequently Asked Questions
Can I Make Sweet Potato Pancakes Ahead of Time?
Yes, you can make sweet potato pancakes ahead of time! I often prepare the batter the night before or cook them early and freeze for later. Just reheat them for a quick, delicious breakfast!
How Do I Store Leftover Pancakes?
I store leftover pancakes in an airtight container in the fridge for up to five days. For longer storage, I freeze them between layers of parchment paper, then reheat in the toaster or microwave when I’m ready.
Are Sweet Potato Pancakes Gluten-Free?
Yes, sweet potato pancakes can be gluten-free if you use gluten-free flour. I often substitute regular flour with almond or oat flour in my recipes, ensuring a delicious and safe option for everyone enjoying them.
Can I Use Canned Sweet Potatoes Instead?
Yes, I’ve used canned sweet potatoes before. They work great in pancakes! Just make sure to drain them well and mash them before mixing. The flavor’s still fantastic, and it saves a lot of prep time!
What Toppings Work Best for Sweet Potato Pancakes?
I love topping sweet potato pancakes with maple syrup, toasted pecans, and a dollop of Greek yogurt. Fresh berries or a sprinkle of cinnamon also add a delicious twist that enhances the flavors beautifully.
