Homemade Sweet Potato Pancakes with Maple Cinnamon Drizzle

Ingredients

• •1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
• •1 cup all-purpose flour
• •1 teaspoon baking powder
• •1/2 teaspoon baking soda
• •1/4 teaspoon ground cinnamon
• •1/4 teaspoon ground nutmeg
• •1/4 teaspoon salt
• •2 tablespoons brown sugar
• •1 large egg
• •1 cup milk (dairy or non-dairy alternative)
• •1 teaspoon vanilla extract
• •1 tablespoon unsalted butter (melted, plus more for cooking)
• •1/4 cup maple syrup
• •1/2 teaspoon ground cinnamon (for drizzle)

Instructions

1. 1

   In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and brown sugar.

2. 2

   In another bowl, combine the mashed sweet potato, egg, milk, vanilla extract, and melted butter. Mix until smooth.

3. 3

   Gradually add the wet ingredients into the dry ingredients and gently mix until combined. Do not overmix—some lumps are okay.

4. 4

   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.

5. 5

   Scoop 1/4 cup of batter onto the skillet for each pancake and spread slightly if needed. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

6. 6

   Flip the pancakes and cook the other side for an additional 1-2 minutes, or until golden and cooked through. Repeat with the remaining batter.

7. 7

   To make the maple cinnamon drizzle, stir together the maple syrup and ground cinnamon in a small bowl.

8. 8

   Serve the pancakes warm with the maple cinnamon drizzle over the top.