Fluffy Sweet Potato Pancakes

If you want a cozy breakfast but are tired of regular pancakes, try adding sweet potato to the batter. It gives a gentle sweetness, a beautiful color, and makes the pancakes especially fluffy.

There are no complicated steps here: prepare the sweet potato purée, mix the batter — and in just a few minutes you’ll have a stack of warm pancakes on your plate. Serve them with maple syrup, yogurt, or your favorite fruit.

This amount serves about four — just right to bring everyone to the table without extra fuss.

Ingredients

• 300 g wheat flour
• 200 g cooked sweet potato (flesh, puréed)
• 350 ml plant-based milk (any kind you like)
• 2 eggs
• 1 tbsp neutral vegetable oil
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 tbsp baking powder
• 1/2 tsp baking soda
• vegetable oil for frying (to grease the pan)

Preparation

1. Prepare the sweet potato. Bake it whole in the skin at 180°C for about 1 hour, or boil/steam peeled sweet potato cut into cubes for 30 minutes until soft. Let cool slightly, measure out 200 g of flesh and blend into a smooth purée.

   

2. In a large bowl, mix all the dry ingredients: flour, salt, cinnamon, baking powder, and baking soda.

   

3. In another bowl, combine the liquid ingredients: plant-based milk, the yolks of the two eggs, sweet potato purée, and 1 tbsp vegetable oil. Mix until smooth.

   

4. Gradually add the dry mixture to the wet one, gently stirring with a whisk or spatula until you get a smooth, fairly thick batter without large lumps.

   

5. In a separate clean bowl, beat the two egg whites to soft peaks. Gently fold them into the batter with a spatula, using upward motions to keep it light.

   

6. Heat a pan over medium heat and lightly grease it with vegetable oil. Spoon the batter onto the pan in portions (about 2–3 tbsp per pancake).

   

7. Serve the pancakes immediately while warm — with maple syrup, honey, fresh berries, or a spoonful of thick yogurt.

   

Notes

💛 For the smoothest sweet potato purée, pass it through a sieve after mashing or blend thoroughly.

💛 Don’t overmix the batter after adding the egg whites — too much stirring will make the pancakes less fluffy.

💛 Adjust the consistency: if the batter seems too thick, add 1–2 tbsp plant-based milk; if too thin, add a little flour.

💛 For even more aroma, you can add a pinch of vanilla or cardamom to the batter.

💛 Keep the heat at medium: if it’s too high, the pancakes will brown quickly on the outside but may stay raw inside.