Breakfast + Brunch
RecipesAbout Sweet Potato Pancakes
Transform your ordinary breakfast routine into a fresh culinary experience with sweet potato pancakes that bring warmth and flavor to the table. These golden, fluffy pancakes combine the natural sweetness of roasted sweet potatoes with a hint of spice, creating a dish that’s as comforting as it is satisfying. Perfect for cozy mornings or special weekend brunches it offers a unique twist on a beloved classic, guaranteed to brighten your plate and your palate.
Ingredients for Pancakes
1 2/3 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 large sweet potato, steamed & peeled (roughly 1 cup)
2 eggs, separated yolks and white
3/4 cup milk
1/4 cup heavy cream
1/3 cup brown sugar
1/3 cup white sugar
2 tablespoons butter, melted
1 tablespoon vanilla bean paste
1/4 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
Ingredients for Ricotta Topping
3/4 cup ricotta
2 tablespoons heavy cream
2 1/2 tbsp powdered sugar
1/4 teaspoon cinnamon
1 tablespoon maple syrup
Preparation
01In a large bowl, whisk together the dry ingredients. The flour, baking powder, and salt.
02In a small bowl, mash the sweet potato.
03In a separate bowl, add in the mashed sweet potato, milk, heavy cream, butter, brown sugar, egg yolks, and vanilla bean paste. Mix until well combined.
04Beat 2 egg whites until stiff peaks form and set aside.
05Add the dry ingredients into the bowls with wet ingredients, slowly folding in until it’s well combined. Be sure not to overmix.
06Then fold in the egg whites.
07Once the mixture is smooth, heat a non-stick skillet over medium heat and grease the pan with spray or butter.
08Cook the pancakes in batches, 2-3 minutes per side or until bubbles appear.
09Repeat until no batter remains.
10In a separate chilled bowl, use a hand mixer to beat together the ricotta, maple syrup, heavy cream, cinnamon, and sugar.
11Beat until the ricotta is smooth and fluffy.
12Serve pancakes with sweet maple ricotta and maple syrup.
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