Spiced Sweet Potato Pancakes with Maple Tahini Drizzle
Get ready to flip your breakfast game with these Spiced Sweet Potato Pancakes! Packed with cozy spices and topped with a luscious maple-tahini drizzle, they’re the perfect mix of sweet and savory. Trust me, these are a stack above the rest—let's get cooking!
4.5 out of 5 (2 ratings)
Prep Time
20 minutes
Cook Time
25 minutes
Servings
4 servings
Cuisine
Fusion
Ingredients
- •2 medium sweet potatoes (about 500g), peeled and diced
- •1 cup (120g) all-purpose flour
- •1 teaspoon baking powder
- •1/4 teaspoon baking soda
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon ground ginger
- •1/4 teaspoon nutmeg
- •1/4 teaspoon salt
- •2 tablespoons brown sugar
- •2 eggs
- •1/2 cup (120ml) whole milk
- •1 teaspoon vanilla extract
- •2 tablespoons unsalted butter, melted
- •1/4 cup maple syrup
- •2 tablespoons tahini
- •Vegetable oil or butter for cooking
Instructions
- 1
Peel and dice the sweet potatoes into small chunks. Steam or boil them until tender, about 10-12 minutes. Drain and mash until smooth. Set aside to cool slightly.
- 2
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, nutmeg, salt, and brown sugar. Whisk together to evenly distribute the dry ingredients.
- 3
In a separate bowl, whisk together the eggs, whole milk, vanilla extract, melted butter, and the mashed sweet potatoes until smooth and well combined.
- 4
Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- 5
Heat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil or butter. Scoop about 1/4 cup of batter per pancake onto the skillet.
- 6
Cook each pancake for about 2-3 minutes on one side, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown and cooked through. Repeat with the remaining batter.
- 7
To make the maple tahini drizzle, whisk together the maple syrup and tahini in a small bowl until smooth and combined. Adjust the consistency with a splash of water if needed.
- 8
Serve the pancakes stacked high on a plate, drizzled with the maple tahini sauce. Optional: garnish with toasted sesame seeds, crushed candied pecans, or a sprinkle of cinnamon. Enjoy warm!
Nutrition Information
Calories
350 calories
Protein
8g
Carbs
50g
Fat
12g
Frequently Asked Questions
Q: Can I use a different type of flour instead of all-purpose flour?
A: Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free flour blend if needed. Keep in mind that whole wheat flour may make the pancakes slightly denser, and gluten-free flour blends may require an additional tablespoon of liquid to achieve the right consistency.
Q: Can I replace the sweet potatoes with another vegetable?
A: Yes, you can substitute the sweet potatoes with mashed pumpkin or butternut squash in equal amounts. These alternatives will provide a similar texture and slightly different flavor profile, but the pancakes will still turn out delicious.
Q: Why are my pancakes not fluffy?
A: If your pancakes are turning out dense or not fluffy, it could be due to overmixing the batter. Stir the wet and dry ingredients together just until combined, as overmixing can develop gluten and make the pancakes tough. Also, ensure your baking powder and baking soda are fresh and not expired, as they are responsible for the leavening.
Q: Can I make the batter ahead of time?
A: It's best to make the batter fresh and cook the pancakes immediately, as the leavening agents (baking powder and baking soda) start to lose their effectiveness once mixed with the wet ingredients. However, you can prepare the mashed sweet potatoes and measure out the dry ingredients the night before to save time.
Q: How do I store and reheat leftover pancakes?
A: Allow the pancakes to cool completely, then store them in an airtight container or zip-top bag in the refrigerator for up to 3 days. To reheat, warm them in a toaster oven or skillet over low heat until heated through, or microwave them for about 20-30 seconds per pancake.
Q: Is there a way to make this recipe dairy-free?
A: Yes, you can make this recipe dairy-free by substituting the whole milk with a plant-based milk such as almond, oat, or soy milk. Replace the melted butter with an equal amount of melted coconut oil or a neutral-flavored vegetable oil.
Q: What are some additional toppings or variations to serve with these pancakes?
A: You can top the pancakes with fresh fruit like sliced bananas, berries, or roasted apples for extra flavor. For a crunch, sprinkle toasted nuts, granola, or coconut flakes on top. You can also swap the maple tahini drizzle for a dollop of Greek yogurt, a smear of almond butter, or a simple dusting of powdered sugar.
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