This Sweet Potato Pancake recipe is a delicious breakfast that is easy to make. If you are looking for what to do with leftover sweet potatoes, you’ll love these easy sweet potato pancakes. I topped it with marshmallow sauce, but you can keep it healthy by leaving that off.
Thanksgiving is just around the corner! I love Thanksgiving, so you may have noticed quite a few of the usual Thanksgiving dishes turning into breakfasts recipes.
This easy sweet potato pancake recipe is a delicious breakfast recipe the entire family will love
In case you missed it, first up was Blueberry Cornbread Muffins. Then I shared a Breakfast Cornbread with Turkey and Cheese. As you can guess, cornbread is one of my favorite Thanksgiving sides (perhaps inspired by the time I spent in Texas?)
Today, I’ve turned one of my other favorite Thanksgiving sides – sweet potatoes with marshmallows – into breakfast recipe.
This sweet potato pancake recipe is inspired by the classic sweet potato Thanksgiving side dish
These easy sweet potato pancakes are made in honor of the side dish that my dear friend always made for our annual Friendsgiving when I was living in Chicago.
It became a tradition where she would turn up with her sweet potato casserole and ask to just pop it in the oven to brown the marshmallows on top. I’d happily oblige and make room in the top shelf of the oven to broil the marshmallows.
Once everything was set on the table, the first person to dig into the sweet potato casserole (usually her husband) would sigh and mutter “I told you so, just like last year, the sweet potatoes are still under cooked…” Every single year.
The sweet potato casserole would end up back in the oven, and become the last dish to be set out on the table – just in time for everyone’s second helping of food :)
That extra wait time and anticipation always made it extra tasty. Sweet potatoes and marshmallows should be best friends for life. So this recipe is dedicated to my sweet (potato loving) friend, who I miss dearly! Thanks for the many years of always being in charge of the sweet potato casserole.
How to make these easy sweet potato pancakes for breakfast
You can get these easy sweet potato pancakes on the breakfast table in no time! This recipe is easy to make, which is something I think you might be looking for around the holidays.
This is a classic pancake recipe with two bowls — mix the dry ingredients together, mix the wet ingredients together, and then, mix them all together. You’re now ready to start dropping the batter on the preheated griddle. Before you know it, you’ll be digging into a tall stack of easy sweet potato pancakes.
You’ll need some leftover sweet potatoes, or just some simple cooked and boiled sweet potatoes for this recipe. You can use leftover sweet potato mash, or you can use leftover roasted sweet potatoes. It really doesn’t matter where you get your leftover sweet potatoes.
If you are looking for what to do with leftover sweet potatoes, you’ve found your recipe!
But if you don’t have any leftover sweet potatoes, you can always quickly cube up some sweet potatoes and boil them until soft. I don’t usually boil sweet potatoes, but this recipe welcomes even boiled sweet potatoes.
Easy Sweet Potato Pancakes with Marshmallow SaucePrint Recipe
For the sweet potato pancakes
- 2 large eggs
- 2 cups milk (480 milliliters)
- 2 medium sweet potatoes - cooked, peeled and mashed (about 3/4 cups (200 grams) of mashed sweet potatoes)
- 2 cups all-purpose flour (280 grams) (or a mixture of all-purpose flour and whole wheat flour)
- 2 tablespoons light brown sugar
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 small piece chocolate - for grating on top
For the marshmallow sauce
- 1 1/2 cups marshmallow fluff (170 grams)
- 3 tablespoons water
To make the sweet potato pancakes
- In a medium bowl, whisk the eggs and milk together. Beat in the sweet potato. Set aside.
- In a large bowl, mix together all the dry ingredients. Add the sweet potato mixture into the dry ingredients and mix well.
- Heat a non-stick skillet or griddle over medium heat. Coat the pan in a very thin layer of oil.
- Drop the pancake batter by ¼ cups.
- When the pancakes start to bubble around the edges (about 2 minutes), flip and cook for about 2 more minutes.
To make the marshmallow sauce
- In a small saucepan over low heat, mix together the marshmallow fluff and water. Heat, stirring constantly, until well combined and the marshmallow sauce is shiny, about 5 minutes.
- Top the pancakes with the marshmallow sauce. Grate a bit of chocolate on top.