Easy 2-Ingredient Sweet Potato Pancakes Recipe
These easy 2-ingredient sweet potato pancakes are a quick, nutritious, and delicious breakfast option. Made with mashed sweet potatoes and eggs, they create fluffy, naturally sweet pancakes perfect for a wholesome start to your day. Customize with cinnamon or your favorite toppings like maple syrup or fresh fruit for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 servings (approximately 6 pancakes)
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 cup sweet potatoes, mashed (about 2 medium potatoes, peeled and cooked)
- 2 large eggs
- Optional: 1/2 teaspoon cinnamon
- Non-stick cooking spray, for the skillet
- Optional toppings: maple syrup, honey, coconut butter, fresh fruit, or jam
Instructions
- Prepare the batter: In a medium bowl, combine the mashed sweet potatoes and eggs. Stir well until the mixture is smooth and uniform. If you like, add 1/2 teaspoon of cinnamon for extra flavor and mix thoroughly.
- Heat the skillet: Lightly spray a non-stick skillet with cooking spray and heat it over medium heat to ensure even cooking and prevent sticking.
- Cook the pancakes: Pour about 1/4 cup of the batter into the hot skillet. Cook for 3 to 4 minutes until you see bubbles forming in the center and the edges look dry. Carefully flip the pancake and cook for an additional 2 to 3 minutes until golden brown and cooked through.
- Repeat and serve: Remove the pancake from the skillet and repeat the process with the remaining batter, spraying the skillet as needed between pancakes. Serve the sweet potato pancakes hot with your preferred toppings such as maple syrup, honey, coconut butter, fresh fruit, or jam.
Notes
- You can add cinnamon to the batter for extra flavor.
- Use a spatula to carefully flip the pancakes to avoid breakage.
- If the batter is too thick, add a splash of milk to loosen it slightly.
- Try different toppings like nut butter or yogurt for variety.
- Leftover pancakes can be stored in the fridge for up to 3 days and reheated in a skillet or microwave.
