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Sweet Potato Pancakes Recipe with Perfect Apple Cider Syrup

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Fluffy, flavorful sweet potato pancakes paired with tangy apple cider syrup make the ultimate fall breakfast treat. Perfect for cozy mornings or holiday brunches!

Ingredients

Scale
  • 1 cup mashed sweet potato (roasted or boiled)
  • 1 1/4 cups all-purpose flour
  • 2 tbsp brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 large egg
  • 1 cup milk (use almond milk for dairy-free option)
  • 2 tbsp unsalted butter, melted (or coconut oil for dairy-free)
  • 1 cup apple cider
  • 1/2 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp cornstarch
  • 2 tbsp water

Instructions

  1. Prepare the Sweet Potato: Start by peeling and boiling or roasting your sweet potato until it’s fork-tender. Allow it to cool slightly and then mash it until completely smooth. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Combine Wet Ingredients: In another bowl, whisk together the mashed sweet potato, egg, milk, and melted butter until smooth.
  4. Make the Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
  5. Heat the Pan: Preheat your skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
  6. Cook the Pancakes: Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
  7. Make the Apple Cider Syrup: In a small saucepan, combine the apple cider, brown sugar, cinnamon, and nutmeg. Heat over medium heat until it begins to simmer. In a separate bowl, mix the cornstarch with water to form a slurry.
  8. Thicken the Syrup: Slowly add the cornstarch mixture to the simmering syrup, whisking constantly. Cook for 2-3 minutes until the syrup thickens. Remove from heat and let it cool slightly before serving.
  9. Serve: Stack the pancakes on a plate, drizzle generously with apple cider syrup, and enjoy!

Notes

Don’t overmix the batter to keep the pancakes fluffy. Preheat your pan for evenly cooked pancakes. The apple cider syrup can be made ahead and reheated for convenience.

Nutrition

Keywords: sweet potato pancakes, apple cider syrup, fall breakfast, autumn recipe, brunch recipe, fluffy pancakes, kid-friendly breakfast

Find it online: https://wigglebite.com/sweet-potato-pancakes-recipe-with-perfect-apple-cider-syrup/