Soft, fluffy, and gently spiced, these sweet potato pancakes bring just enough warmth to make mornings feel intentional instead of rushed. The natural sweetness of sweet potato pairs beautifully with cinnamon, ginger and allspice, giving you a stack that works whether you’re in the mood for something sweet or leaning savoury with eggs and greens on top.
Recipe and styling by Taryne Jakobi
Photograph by Dylan Swart
Sweet potato pancakes
Ingredients
- 1 medium sweet potato, peeled, cooked and mashed
- 2 eggs
- 260g self-raising flour
- 3,75ml (¾ tsp) ground cinnamon
- pinch ground ginger
- pinch allspice
- pinch salt
- 250ml (1 cup) full-cream milk
- oil/butter, to fry
- maple/agave syrup, to serve
Instructions
In a bowl, whisk together (alternatively, you can use a stick blender) the mashed sweet potato and eggs until well combined. Add the flour, seasonings and milk. Stir to make a smooth batter.
In a frying pan, heat the oil or butter over medium-low heat. Drop in tablespoonfuls of the sweet-potato mixture and cook until lightly golden brown and cooked through, 3 – 5 minutes on each side.
Serve warm with the maple- or agave syrup.
Notes
Cook's tip: Butter or nut butters would also be scrumptious atop these pancakes!
