Sweet Potato Breakfast Pancakes recipe

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Ingredients

2 ½ cups baking mix (such as Bisquick ®)
3 tablespoons brown sugar
2 ½ teaspoons pumpkin pie spice
1 ¾ cups milk
1 cup mashed sweet potatoes
2 tablespoons white vinegar
2 tablespoons vegetable oil
2 tablespoons vegetable oil, or as needed

Nutrition Info

378.6 calories
carbohydrate: 48.3 g
cholesterol: 5.7 mg
fat: 18.2 g
fiber: 1.6 g
protein: 6.5 g
saturatedFat: 4.4 g
servingSize: -
sodium: 678.9 mg
sugar: 12.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix baking mix, brown sugar, and pumpkin pie spice together in a large bowl. Beat milk, mashed sweet potatoes, white vinegar, and 2 tablespoons vegetable oil together in a separate bowl until smooth, gradually beat into the dry mixture to incorporate into a batter.

  2. Heat a large skillet over medium heat, add just enough oil to cover the cooking surface and let oil get hot. Pour batter onto hot skillet by 1/4 cup portion, taking care to not overcrowd the skillet. Cook pancakes until browned, 3 to 5 minutes per side. Repeat cooking steps until all batter is used.

Recipe Yield

12 pancakes

Recipe Note

My family wanted pumpkin pancakes for breakfast. I was all out of pumpkin, but I DID have a can of yams, and this recipe was born. It's a perfect fall breakfast choice!

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