Cinnamon-Spiced Sweet Potato Pancakes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy sweet potato pancakes infused with warm cinnamon and nutmeg, perfect for a cozy breakfast or brunch. This American-inspired breakfast recipe, ready in about 30 minutes, layers sweet potato, peeled and grated, all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 3/4 cup all-purpose flour, 1 tsp baking powder, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp salt.
  2. Step 2: In another bowl, beat 1 large egg with 3/4 cup milk, 2 tbsp brown sugar, and 1 tsp vanilla extract until smooth.
  3. Step 3: Add 1 cup peeled and grated sweet potato to the wet ingredients and stir to combine.
  4. Step 4: Pour the wet mixture into the dry ingredients and gently fold until just combined; do not overmix.
  5. Step 5: Heat 1 tbsp butter in a nonstick skillet over medium heat. Pour 1/4 cup batter per pancake, cooking for 3-4 minutes until bubbles form on the surface and edges look set. Flip and cook another 2-3 minutes until golden and cooked through. Repeat with remaining butter and batter.

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