Vegetable-Enhanced 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 pancakes made with sweet potato puree and finely grated zucchini and carrot, perfect for a nutritious breakfast that hides veggies in every bite. This American-inspired breakfast recipe, ready in about 25 minutes, layers all-purpose flour, baking powder, ground cinnamon 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 180 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: 10 min Cook: 15 min Serves 4 American cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1 1/2 tsp baking powder, 1 tsp ground cinnamon, and 1/4 tsp salt.
  2. Step 2: In a separate bowl, beat 1 large egg with 3/4 cup whole milk, 1/2 cup sweet potato puree, and 2 tbsp vegetable oil until smooth.
  3. Step 3: Fold the wet ingredients into the dry ingredients until just combined. Gently fold in 1/2 medium finely grated zucchini and 1/2 medium finely grated carrot that have been squeezed to remove excess moisture.
  4. Step 4: Heat a non-stick skillet over medium heat and brush with a little vegetable oil. Pour 1/4 cup batter for each pancake onto the skillet.
  5. Step 5: Cook for 3-4 minutes until bubbles form on the surface and edges look set, then flip and cook another 2-3 minutes until golden and cooked through.
  6. Step 6: Serve warm drizzled with maple syrup.

Related recipes