Sweet Potato Pancakes with Maple Yogurt
Golden sweet potato pancakes topped with maple-infused yogurt, blending earthy sweetness with brunchy indulgence.
Ingredients
Pancakes
- 2 medium sweet potatoes peeled and grated
- 2 large eggs beaten
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt to taste
- 1/4 cup milk
- 2 tablespoons butter for pan-frying
Maple Yogurt
- 1 cup Greek yogurt
- 2 tablespoons pure maple syrup
Garnish
- Fresh mint leaves
- Additional maple syrup for serving
Instructions
- In a large bowl, mix grated sweet potatoes, eggs, flour, baking powder, cinnamon, nutmeg, and salt. Gradually stir in the milk until a thick but spoonable batter forms.
- Heat butter in a skillet over medium heat until melted and foamy.
- Spoon batter into the pan to form pancakes. Cook for 3 to 4 minutes per side, until golden and cooked through. Transfer to a plate and repeat with remaining batter.
- In a small bowl, mix Greek yogurt with maple syrup until smooth.
- Serve pancakes warm with maple yogurt, mint leaves, and extra maple syrup if desired.
Notes
Grating the sweet potatoes finely helps the pancakes cook evenly. You can swap flour for a gluten-free blend, or add a pinch of cardamom for extra warmth. Toddler-friendly if you skip added syrup on top.