Sweet Potato Breakfast Pancakes Recipes

SWEET POTATO PANCAKES

Steps:

• In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.
• Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

SWEET POTATO PANCAKES

Steps:

• Mix mashed sweet potatoes in a mixing bowl with egg.
• Stir in the flour and add the baking powder.
• Add up to 1/4 cup of milk while stirring.
• Stir in 1 tbsp melted butter.
• The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
• Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
• Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes).
• Using a spatula, flip the pancakes and cook another 2 minutes.
• Remove pancakes from the skillet and keep warm on a covered plate in the oven.
• Freezes Well.

SWEET POTATO BREAKFAST PANCAKES

Steps:

• Mix baking mix, brown sugar, and pumpkin pie spice together in a large bowl. Beat milk, mashed sweet potatoes, white vinegar, and 2 tablespoons vegetable oil together in a separate bowl until smooth; gradually beat into the dry mixture to incorporate into a batter.
• Heat a large skillet over medium heat; add just enough oil to cover the cooking surface and let oil get hot. Pour batter onto hot skillet by 1/4 cup portion, taking care to not overcrowd the skillet. Cook pancakes until browned, 3 to 5 minutes per side. Repeat cooking steps until all batter is used.

SWEET POTATO PANCAKES WITH CINNAMON CREAM

Steps:

• In a small bowl, beat the cream cheese, brown sugar and cinnamon until blended; beat in sour cream. Set aside., In a large bowl, whisk the eggs, flour, nutmeg, salt and pepper. Add the sweet potatoes, apples and onion; toss to coat., In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop sweet potato mixture by 1/3 cupfuls into oil; press slightly to flatten. Fry for 2-3 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with cinnamon topping.

SWEET POTATO BREAKFAST PANCAKES

Steps:

• Combine the dry ingredients in a large mixing bowl and stir or whisk to blend thoroughly.
• In another bowl, whisk the eggs with the milk. Add the sweet potatoes and melted butter.
• Add the sweet potato mixture to the dry ingredients and stir just until blended.
• Heat a lightly greased griddle or skillet over medium heat. Using a 1/4-cup measure or large spoon or scoop, drop the batter onto the griddle and cook until browned on the bottom. The edges will begin to look dry, and there will be broken bubbles over the surface of the pancakes. Turn to brown the other side.
• Serve the pancakes with butter your favorite syrup.

SWEET POTATO PANCAKES

Steps:

• In a mixing bowl combine flour sugar, baking powder and salt. In another mixing bowl combine eggs, milk, sweet potatoes and butter. Add to flour mixture. Stir just until combined but still lumpy.
• Heat a lightly greased griddle or skillet over medium heat. For each pancake, pour about 1/4 cup batter onto the hot griddle.
• Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry, about 1-2 minutes per side.
• Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree oven.
• Top with your favorite syrup.