Print

Sweet Potato Pancakes with Marshmallow Sauce

These sweet potato pancakes are topped with marshmallow sauce for an extra special Thanksgiving breakfast! A traditional side dish turned into a morning delight.
Course Pancakes and Waffles
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10 pancakes
Calories 205 kcal
Author The Worktop

Ingredients

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

Instructions

To make the sweet potato pancakes

  1. In a medium bowl, whisk the eggs and milk together. Beat in the sweet potato. Set aside.
  2. In a large bowl, mix together all the dry ingredients. Add the sweet potato mixture into the dry ingredients and mix well.
  3. Heat a non-stick skillet or griddle over medium heat. Coat the pan in a very thin layer of oil.
  4. Drop the pancake batter by ΒΌ cups.
  5. 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

  1. 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.

To serve

  1. Top the pancakes with the marshmallow sauce. Grate a bit of chocolate on top.