Ingredients
- Dry Ingredients:
- 2 ½ cups baking mix (such as Bisquick ®)
- 3 tablespoons brown sugar
- 2 ½ teaspoons pumpkin pie spice
- Wet Ingredients:
- 1 ¾ cups milk
- 1 cup mashed sweet potatoes
- 2 tablespoons white vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons vegetable oil, or as needed
Why You'll Love This Recipe
These pancakes offer a delicious way to start your day with natural sweetness and a boost of nutrients. They are soft, flavorful, and perfect for those who enjoy a cozy breakfast with a twist. Plus, sweet potatoes add a creamy texture that makes each bite satisfying.
Helpful Tips For Cooking
- Use well-cooked, mashed sweet potatoes for the best texture.
- Cook pancakes on medium heat to ensure they are golden brown without burning.
- Let the batter rest for a few minutes before cooking to help it thicken slightly.
- Cook pancakes on medium heat to ensure they are golden brown without burning.
- Let the batter rest for a few minutes before cooking to help it thicken slightly.
Step 1
In a big bowl, stir together the baking mix, brown sugar, and pumpkin pie spice. In another bowl, whisk the milk, mashed sweet potatoes, white vinegar, and 2 tablespoons of vegetable oil until everything is smooth. Slowly pour the wet ingredients into the dry and mix until just combined into a batter.
Step 2
Heat a large skillet over medium heat and add enough oil to lightly coat the surface. Once the oil is hot, spoon about 1/4 cup of batter onto the skillet for each pancake. Be careful not to crowd the pan.
Step 3
Cook the pancakes for about 3 to 5 minutes on each side, until they’re golden brown and cooked through. Keep going until all the batter is used up, adding more oil if needed. Serve warm and enjoy!
How To Enjoy This Dish
Serve warm with a drizzle of maple syrup or honey for extra sweetness. Adding a dollop of yogurt or a sprinkle of chopped nuts can add creaminess and crunch. Fresh fruit on the side makes a colorful and refreshing addition.
How To Store Leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave to keep them soft. You can also freeze the pancakes by placing parchment paper between each one, then thaw and reheat when ready to eat.
