Sweet Potato Pancakes

Featured in the Honolulu Star-Advertiser on June 12, 2013.



Sweet Potato Pancakes

  • 2 medium orange-flesh sweet potatoes, washed (about 1 pound)
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 cup (4 tablespoons) unsalted butter, at room temperature
  • 2 large eggs, beaten
  • 1 1/2 tablespoons molasses
  • 1 tablespoon vanilla extract
  • 1 1/2 cups non-fat milk


  1. Scrub the potatoes and prick several times with the tines of a fork.
  2. In a medium microwavable bowl, microwave potatoes for 6 to 7 minutes on high, until they are easily pierced through with a knife or fork.
  3. Slit them in half lengthwise; cool.
  4. Peel and discard skin; set aside.
  5. While the potatoes are cooking, sift together in a large mixing bowl the whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, nutmeg, and ginger; set aside.
  6. When the potatoes have cooled slightly, add butter, and mash until relatively smooth.
  7. Add the eggs, molasses, and vanilla extract and mix by hand until completely blended; stir in milk.
  8. Add the sweet potato mixture to the dry ingredients and mix with a spoon until just moistened (the batter will be lumpy), about 50 strokes.
  9. Set aside to rest.
  10. Preheat a lightly greased skillet or griddle over medium heat.
  11. Using a 1/4 cup measure, pour the batter onto the preheated skillet or griddle.
  12. Turn the pancakes once with a spatula when the surface begins to bubble.
  13. Cook until golden brown.
  14. Serve hot with your favorite pancake toppings.

Makes 24 pancakes.

Approximate Nutrient Analysis per small pancake (not including favorite topping):
80 calories, 3.5 g fat, 1.5 g saturated fat, 20 mg cholesterol, 150 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g sugar, 2 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.