Dinner Tonight: Sweet Potato Pancakes Recipe

Dinner Tonight

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Dinner Tonight: Sweet Potato Pancakes Recipe

[Photograph: Nick Kindelsperger]

Ah, breakfast for dinner. Last time I made pancakes, they were light and fluffy with bright lemon curd as the topping. But with fall creeping in, I decided to make these sweet potato pancakes from Chow, which looked like the perfect way to celebrate the coming cool weather. Doesn't it make you want to curl up with some cider and watch the leaves change colors?

My only worry was how long they would take. A sweet potato needs to bake for well over an hour sometimes but luckily these are peeled, shredded, and cooked in a non-stick skillet until soft and slightly browned—which takes about five minutes. In the meantime, you can whip up the batter. When the potatoes are done it's pancake time.

Though I had my stack with the obligatory butter and maple syrup, I think the flavors beg for something a tad different. My thought: peanut butter. Any other ideas?

  • Yield:2


  • 3/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon grated nutmeg
  • 3/4 cup whole milk
  • 1/4 cup plus 1 teaspoon canola oil
  • 1 egg
  • 1/2 tablespoon sugar
  • 1/2 tablespoon vanilla extract
  • 1 1/4 cups peeled and shredded sweet potato (about 1/2 a sweet potato)
  • Butter
  • Maple Syrup


  1. 1.

    Combine the flour, salt, baking powder, and nutmeg in a large bowl. Whisk until evenly distributed.

  2. 2.

    In a second large bowl, combine the milk, 1/4 cup of the oil, the egg, sugar, and vanilla extract. Whisk well.

  3. 3.

    Pour the dry ingredients on top of the wet ingredients. Whisk until just combined, about 50 strokes. There will still be some lumps.

  4. 4.

    Pour 1 teaspoon of the oil into a non-stick skillet set over medium-high heat. Toss in the shredded sweet potatoes. Cook, stirring often, until the potatoes are soft and slightly browned, about 3 minutes. Set aside for a minute. Then fold into the batter.

  5. 5.

    Turn the heat on the non-stick skillet to medium. Ladle about 1/3 cup of the pancake mixture onto the skillet. Cook until you can see the bubbles on top, about 3 to 4 minutes. Flip and cook for another 2 minutes, or until golden brown. Serve with some butter and a little maple syrup.