These 2-Ingredient Sweet Potato Pancakes are a yummy treat! Just mash sweet potatoes and mix them with eggs for a simple batter. You’ll love the nice, fluffy texture!
Making these is a breeze, and they taste great! I enjoy them topped with a little maple syrup or fresh fruit. Trust me, you’ll want seconds! 😊
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the recipe! Their natural sweetness adds amazing flavor. If you don’t have sweet potatoes, you can use other mashed vegetables like pumpkin or butternut squash, but the taste will vary slightly.
Eggs: They act as a binding agent, helping to hold the pancakes together. If you’re vegan or allergic to eggs, consider using a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) or applesauce as a substitute. Keep in mind that texture might change.
How Do You Get Perfectly Fluffy Pancakes?
The key to fluffy sweet potato pancakes lies in the mixing process. Make sure the sweet potatoes are smooth and well-combined with the eggs to avoid lumps. Here’s how to ensure success:
- Cook the sweet potatoes until very soft, then cool a bit before mashing.
- Whisk the mashed sweet potatoes and eggs until there are no clumps.
- Don’t overcrowd the skillet; cook a few pancakes at a time for even heat distribution.
Remember, cooking on medium heat helps to brown the pancakes nicely without burning them! Enjoy your pancakes warm for the best taste!
2-Ingredient Sweet Potato Pancakes
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
- 2 large eggs
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 15-20 minutes for cooking. In total, you’ll need about 30-35 minutes to whip up these tasty pancakes!
Step-by-Step Instructions:
1. Prepare the Sweet Potato:
Start by peeling and cubing the medium sweet potato. Place the cubes into a pot of boiling water or steam them until they are very tender, which takes about 15-20 minutes. Once they’re soft, drain any excess water and mash them until smooth. Let the mashed sweet potatoes cool for a few minutes.
2. Mix the Ingredients:
In a mixing bowl, take the cooled mashed sweet potatoes and crack in the two large eggs. Whisk them together until they are fully combined and the mixture is smooth. This is your pancake batter!
3. Heat the Skillet:
Put a non-stick skillet or griddle on medium heat. Lightly grease the surface with a touch of oil or butter to keep the pancakes from sticking.
4. Cook the Pancakes:
Using a scoop or tablespoon, pour about 2 tablespoons of batter for each pancake onto the skillet. Gently flatten them a bit with the back of the spoon. Let them cook for about 3-4 minutes on one side, until they turn golden brown. Then, flip and cook the other side for an additional 3-4 minutes until both sides are nicely browned and set.
5. Serve and Enjoy:
Once all the pancakes are cooked, stack them on a plate. Serve warm with your choice of toppings, such as a dollop of yogurt, cream, or a drizzle of maple syrup. You can also sprinkle some chopped pecans or nuts on top for added crunch.
Enjoy your simple, delicious sweet potato pancakes!
Can I Use Canned Sweet Potatoes for This Recipe?
Yes, you can use canned sweet potatoes! Just make sure to drain and mash them well, as they can be a bit wetter than fresh. You’ll want to adjust the consistency by using less egg or adding a bit of flour to ensure the pancakes hold together.
What Can I Use Instead of Eggs?
If you need an egg substitute, try using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for a few minutes to thicken) or 1/4 cup unsweetened applesauce. Both options will keep the pancakes moist and help them bind.
How Do I Store Leftover Pancakes?
You can store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave for about 30 seconds or warm them up in a toaster or skillet. Adding a splash of maple syrup can help refresh the flavor!
Can I Make This Recipe Vegan?
Absolutely! Replace the eggs with a flax egg or unsweetened applesauce as mentioned earlier. This will keep the pancakes vegan while still ensuring they’re delicious and fluffy!