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Sweet potato pancakes recipe

Sweet potato pancakes recipe

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These pancakes are made with sweet potatoes to make them extra sweet and thick. We've topped ours with cream cheese, orange segments and walnuts, but you can use whatever you fancy. See method

  • Makes 12 pancakes
  • Takes 40 mins, plus cooling
  • 679 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 2 small sweet potatoes (about 575g), scrubbed
  • 50g butter, plus extra for greasing
  • 175g plain flour
  • 1 tsp baking powder
  • 2 tbsp dark brown soft sugar
  • 1½ tsp mixed spice
  • 1 tsp ground ginger
  • 300ml semi-skimmed milk
  • 2 eggs
  • 1 tsp vanilla extract​
  • 1 tbsp maple syrup, plus extra for drizzling (optional)
  • 125g reduced-fat soft cheese
  • 1 large orange, zested
  • 50g walnuts, toasted and roughly chopped

Each serving contains

  • Energy

    2845kj
    679kcal
    34%
  • Fat

    30g 42%
  • Saturates

    13g 66%
  • Sugars

    27g 30%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 81.3g Protein 18.3g Fibre 8g

Method

  1. Prick the potatoes all over with a fork, microwave one at a time on full power for 5 mins each, then test with a sharp knife to see if they are cooked all the way through. If they are a little firm, cook for a further 1 min and test again. (Alternatively, cook in an oven preheated to gas 4, 180°C, fan 160°C and bake for 45-60 mins until soft and tender.) Allow to cool slightly, then slice open, scoop out the flesh into a bowl and mash with a fork. Set aside.
  2. Melt the butter in a saucepan over a medium heat until starting to bubble and brown slightly (this will give a delicate nutty flavour), then transfer to a large jug. Mix the flour, baking powder, sugar, spices and a pinch of salt in a bowl.
  3. Add the milk, eggs and vanilla to the melted butter and whisk to combine. Stir in the mashed sweet potato, then pour into the dry ingredients and fold gently to combine.
  4. Grease a large nonstick frying pan with butter and put over a medium heat. Then, working in batches, dollop 2 dessertspoonfuls of batter per pancake into the pan and cook for 1-2 mins each side, flipping when they start to bubble at the edges. They should be about 10-12cm wide.
  5. Repeat with the remaining batter, greasing the pan each time. To keep the pancakes warm while you cook the batches, place in a dish and cover with foil and a clean tea towel.
  6. Stir 1 tbsp maple syrup through the soft cheese to loosen. Cut the zested orange into segments, squeezing any leftover juice from the skin and pith into the soft cheese mix. Serve the pancakes in stacks, topped with the soft cheese and orange segments, then scatter with the toasted nuts and orange zest and drizzle with extra maple syrup, if you like.

Freezing and defrosting guidelines

Freeze pancakes only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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