These savory sweet potato pancakes work for breakfast, dinner, and anytime in between! They have a hint of sweetness from the sweet potato, but spices, cheddar cheese, and green onions add plenty of savory flavor.
1cupcooked sweet potatoes(1-2 medium sized sweet potatoes)
1 ¾cupmilk
2large eggs, lightly beaten
2tablespoonsolive oil
2cupsall-purpose flour
1tablespoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
¼teaspoonground black pepper
¼teaspoongarlic powder
½teaspoonpaprika
1cupshredded cheddar cheese
½cupchopped green onions(scallions)
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Instructions
Mash sweet potatoes in large bowl with fork until quite smooth. Add milk, eggs, and olive oil; whisk until blended.
Add flour, baking powder, baking soda, salt, pepper, garlic powder, and paprika to the bowl. Stir lightly to combine, then stir dry ingredients into the wet ingredients.
Fold in cheese and green onions.
Let batter rest 5 minutes while griddle preheats over medium low heat. Grease griddle if you’re not using a nonstick griddle.
Drop batter by ¼ cupfuls onto hot griddle. Cook 3-4 minutes on first side, flip, and cook 2-3 minutes longer or until golden brown. Cook time varies depending on how hot your griddle is and how large you make the pancakes.
Notes
Serve with hot honey, if desired.
Substitute up to ½ cup cornmeal for ½ cup of the flour, if you like.
Savory sweet potato pancakes can be made in advance and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
To reheat, microwave leftovers until they’re warmed through, or place them on a sheet pan, cover them with foil, and heat in a 350ºF oven for about 10 minutes. If you’re reheating the pancakes from frozen, simply add a few more minutes to the cooking time.