As the weather cools and we start craving warmer, comforting breakfasts, there’s no better way to kick off a chilly autumn morning than with a stack of Sweet Potato Pancakes.
One of my missions? Getting my kids to enjoy veggies without complaints (because, let’s be real, that’s not always easy!). Sweet potatoes are perfect for sneaking into pancakes. They add natural sweetness and richness, and these pancakes are always a hit in our house!
We love eating them with my homemade chia jam or simple strawberry sauce and a spoon or two of natural yogurt!
Why You’ll Love These Sweet Potato Pancakes:
- Packed with Veggies: Sweet potatoes are full of vitamins, fiber, and antioxidants.
- Perfect for Batch Baking: I love making a big batch and freezing extras for busy mornings. Once you’ve made a stack, freeze the rest — and you’re set for several mornings ahead.
- Versatile & Kid-Friendly: These pancakes are perfect for breakfast. Plus, any leftovers make a great addition to lunchboxes the next day!
Whether you’re batch baking for the week ahead or just need a quick breakfast, this recipe is a total game-changer. Trust me — they’ll disappear fast! And with all that hidden veggie goodness, you can feel great about what you’re feeding your family.
Enjoy the cozy autumn vibes, and don’t forget to share your pancake creations with me. I love seeing how they turn out! Happy cooking!
Sweet Potato Pancakes
Equipment
Ingredients
- 250 g self raising flour
- 1 teaspoon bicarbonate of soda
- 2 tablespoons sugar
- ½ teaspoon ground cinnamon
- 150 g cooked sweet potato *Note: Steam or boil sweet potato the day before or an hour before you start, to allow it cool before adding to recipe.
- 250 ml milk – approx
- 1 egg
- 1 tablespoon lemon juice or white vinegar
- 2 tablespoons butter – melted
Instructions
- Melt the butter, set aside. Sieve the flour, bicarbonate of soda, sugar and cinnamon into a mixing bowl.
- Blend the sweet potato, milk, egg and lemon juice together until smooth, pour into a bowl. Then combine with the flour mix. The mix should drop off a spoon like thick cream. Add more milk if it’s too thick or a bit more flour if it’s too thin. Stir in the melted butter.
- Warm a non-stick frying pan on medium heat. Lightly oil the pan. Spoon on small mounds of the batter, and smooth down to a round shape. Cook for 3-4 minutes until bubbles form and then flip over cook for a further minute. Repeat.
- They are suitable for freezing. Once cold, lay them on a baking tray and freeze flat. Then put them in a labelled zip lock bag for the freezer. Defrost in a container overnight and put them in the lunchbox in the morning.
