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Sweet Potato Pancakes

  • 1 cup cooked sweet potatoes (about 2 medium)
  • 2 eggs
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon cinnamon
  • 2 tablespoons butter or margarine, melted
  • ½ teaspoon vanilla extract
  • ½ -¾ cup milk
  • 2 tablespoons chopped pecans (optional)

Microwave or bake sweet potatoes until soft. Scoop out flesh and mash. Combine sweet potatoes and eggs in a bowl. Mix thoroughly and set aside. Sift flour, baking powder, and cinnamon together in another bowl. Stir into sweet potato mixture. Stir in vanilla extract, melted butter or margarine, and ½ cup milk, adding more milk if necessary to create a thick, lumpy batter that will coat the back of a wooden spoon. Add chopped pecans, if desired. Heat a heavy nonstick skillet or griddle over medium-high heat to 375 degrees. When hot, lightly brush surface with oil. Add about ¼ cup batter per pancake to skillet and cook 2-3 minutes or until small holes appear in batter and bottom is browned. Turn cake and cook about 1 minute or until browned. Repeat process until all pancakes are cooked.

Makes 6 servings.


Serving Amount: 2 cakes
Servings: 6
Calories: 175.2
Protein: 5.3g
Carbohydrate: 19.7g
Fat: 8.5g
Sodium: 151.7mg
Fiber: 1.8g
Sweet Potato Pancakes