Make sweet potato puree by simmering a few small, scrubbed sweet potatoes about 15-20 minutes or until completely tender. Remove from the water and let cool enough to touch. Use a knife or your fingers to remove the peel. Use a mini chopper or blender to puree the cooked sweet potato. Alternatively, make an extra sweet potato when you are baking some for dinner and keep the pulp for these pancakes.
  • 1 c (4 oz) Better Batter All-Purpose Flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 egg
  • 1 1/2 - 2 c milk
  • 1 Tbl brown sugar
  • 1 Tbl vegetable oil
  • 1 c sweet potato puree
  • Butter for greasing the pan
  • Maple syrup for serving


Mix the dry ingredients. In a medium bowl whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Mix the wet ingredients. In another medium bowl whisk together the egg, 1 1/2 c milk, brown sugar, oil, and sweet potato puree. Add in the dry ingredients and whisk well to combine. If the batter is too thick add in additional milk one tablespoon at a time until you reach your desires consistency. Cook and enjoy. Heat a griddle or large skillet over medium heat and lightly grease with butter. Pour 2-3 Tbl batter onto the griddle and spread into a thin circle. Cook until pancakes are a deep golden brown on the first side, about 3-5 minutes. Flip and continue to cook until golden brown and cooked through, about 3-4 additional minutes. Serve hot with maple syrup. Makes 14+ pancakes, depending on size. Adapted from Weelicious