Sweet Potato Pancake Stack Recipe

Name: Sweet Potato Pancake Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white whole wheat flour; 2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1 large egg; 1 1/4 cups milk; 1 tablespoon brown sugar; 1 tablespoon vegetable oil; 1 cup sweet potato puree

Servings: persons

1 cup white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 large egg
1 1/4 cups milk
1 tablespoon brown sugar
1 tablespoon vegetable oil
1 cup sweet potato puree

1
In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
2
In a separate bowl, whisk together the remaining ingredients.
3
Gradually add the dry ingredients to the wet ingredients and stir until just combined.
4
Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
5
Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
6
Flip the pancakes and cook for one minute longer.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup white whole wheat flour, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and more.

Yes, Sweet Potato Pancake Stack falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Pancake Stack

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