THE RECIPE JOURNAL · Breakfast
Fluffy Breakfast Pancakes with Sweet Potatoes
Start your morning with a delicious twist by adding sweet potatoes to your pancakes for extra fluffiness and natural sweetness. This easy recipe is perfect for a cozy breakfast that’s both nutritious and satisfying.
FROM THE KITCHEN • Fluffy Breakfast Pancakes with Sweet Potatoes
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a big bowl, whisk together the baking mix, brown sugar, and pumpkin pie spice. In another bowl, combine the milk, mashed sweet potatoes, white vinegar, and 2 tablespoons of vegetable oil, stirring until everything is smooth. Slowly pour the wet ingredients into the dry ones, mixing gently until you have a nice, smooth batter.
02
Step 2
Heat a large skillet over medium heat and add just enough oil to lightly coat the surface. Once the oil is hot, pour about 1/4 cup of batter onto the skillet for each pancake, being careful not to crowd them. Cook the pancakes for about 3 to 5 minutes on each side, or until they’re golden brown and cooked through. Keep going until you’ve used up all the batter, adding a little more oil to the pan as needed.
Why you’ll love it
These pancakes are a delicious way to start your day with a boost of nutrients. The sweet potatoes add natural sweetness and moisture, making the pancakes soft and fluffy. Plus, they bring a lovely color and extra vitamins to your breakfast plate.
How to serve
Try topping the pancakes with a drizzle of maple syrup and a sprinkle of chopped nuts for crunch. Fresh berries or a dollop of yogurt also pair wonderfully and add a refreshing contrast to the sweet, tender pancakes.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or microwave to keep their fluffy texture. You can also freeze the pancakes by layering them with parchment paper for up to 2 months.
