Sweet potato pancakes
Sweet potato pancakes
Sweet potato pancakes


2 medium sweet potatoes
250 grams of flour
2 tbsp sugar
3 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
350 ml milk
2 large eggs
2 tsp melted butter
Maple syrup
These sweet potato pancakes are really delicious for breakfast on weekends. If you have a few left over, you can also take them out for lunch or as a snack. But they are also great as a dessert.


  • 1
    Preheat the oven to 175C.
  • 2
    Rub the outside of the sweet potatoes with oil. Wrap the potatoes individually in foil. Heat a frying pan and bake the potatoes for 45 to 60 minutes or until you can easily prick a fork in them. Remove from heat and allow to cool.
  • 3
    Mix the flour, sugar, baking powder, cinnamon, nutmeg and salt in a bowl. In another bowl, mix the milk, eggs and melted butter. Then mix in the dry mixture.
  • 4
    Peel the baked sweet potatoes and mash with a sharp fork. Gently mix three quarters of the mashed sweet potatoes into the batter. If necessary, add extra milk. The batter should be thick, but easy to pour.
  • 5
    Heat a buttered pan over medium heat. Pour about 1/4 cup of batter into the pan; bake until bubbles begin to form, about 3 to 4 minutes.
  • 6
    Flip pancake and bake two more minutes. Repeat with remaining batter.
  • 7
    Serve pancakes with maple syrup.
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