Description
Sweet potato pancakes elevate breakfast with French-inspired comfort from Louisiana. Crispy edges and fluffy centers make these pancakes a delightful morning indulgence you’ll savor with pure pleasure.
Ingredients
Scale
Main Ingredients:
- 200 grams (7 ounces) sweet potato puree
- 100 grams (3.5 ounces) flour
- 2 eggs
- 50 milliliters (1.7 fluid ounces) milk (or plant-based milk)
Seasonings and Spices:
- ½ teaspoon baking powder
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Herbs and Cooking Fat:
- 1 tablespoon fresh chives or parsley, chopped
- 1 tablespoon olive oil (for cooking)
Instructions
- Whisk sweet potato puree and eggs in a large mixing bowl until achieving a smooth, uniform consistency.
- Pour in milk, then gradually fold in flour, baking powder, smoked paprika, salt, and pepper, stirring continuously to create a thick and velvety batter.
- Gently incorporate finely chopped herbs, ensuring even distribution throughout the mixture.
- Heat a non-stick skillet or griddle over medium temperature, lightly greasing the surface with cooking spray or butter.
- Using a ladle or measuring cup, carefully pour small portions of batter onto the hot surface, creating circular pancake shapes.
- Cook each pancake for approximately 2-3 minutes until bubbles form on the surface and edges appear slightly dry.
- Flip the pancake with a spatula and cook the reverse side for an additional 1-2 minutes until golden brown and fully set.
- Transfer cooked pancakes to a warm plate, repeating the cooking process with remaining batter.
- Serve immediately while warm, optionally garnishing with additional fresh herbs or a side of savory accompaniment.
Notes
- Swap sweet potato puree with mashed pumpkin or butternut squash for a seasonal twist that adds similar creamy texture and nutrition.
- Add a pinch of ground cinnamon or nutmeg to enhance the sweet potato’s natural sweetness and create a more complex flavor profile.
- Use gluten-free flour blend for a celiac-friendly version that maintains the same fluffy, light pancake consistency.
- Let the batter rest for 10-15 minutes before cooking to allow flour to hydrate and create more tender, softer pancakes with better rising potential.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 295
- Sugar: 5 g
- Sodium: 410 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 186 mg