Sweet Potato Pancakes

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This was very good. I also suggest using clarified butter or ghee keep the butter from burning. I am going to add this as one of my favorites.

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I thought this was an excellent recipe, however you have to keep the pan on a very low heat and I suggest using vegetable oil instead of butter in the pan to cook the pancakes as the butter tried to burn before the pancake was cooked through. (Or make you own clarifed butter to cook them in I will defeintely be making this recipe again.

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These were amazing! I also did not have whole wheat flour. I was looking for some way to use up the leftover sweet potatoes from Thanksgiving. They already had cinnamon and nutmeg so did not add any additional spices. Halved the recipe, since only two of us, used one egg and added milk so the mixture was a bit thicker than regular pancakes. My first bite was so good I waited to see if my husband would respond in like manner..and he did as well. Light and perfect. Had to go on line this morning to make sure I don't loose this recipe!!

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I am always looking for new recipes to compare to any previous dishes I've made. These pancakes were by far the most moist and fluffy I've ever made. Straight to the recipe box.

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Followed the recipe as written and the batter was very dry so the first batch tasted very doughy. I added more milk and 1 additional tsp of baking powder so that it was a little looser (but it was still not "pourable" like my usual pancake recipe and the result was more like pancakes and less like grilled dough, but the batter was very bland so I added vanilla, more cinnamon, and sweetner to the batter. Better, but still not worth the effort. All in all I spent an hour cooking these suckers and they never tasted cooked all the way through. They didn't develop a delicious golden brown crust where they cooked on the butter like regular pancakes and were floppy and sad.

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OMG ... These are fantastic and not hard to make at all. I cooked my sweet potato in the microwave. I forgot to puree it, but used the mixer and blended just fine. Regular pancakes are a thing of the past.

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OH my gosh... these were amazing! Next time I make them I'm going to try putting vanilla into the mix. My two year old loved them as well which is GREAT because I can give him pancakes while sneaking in whole wheat and sweet potato for nutrition!=

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These were delicious. I cut it in half, there is just two of us. Wasn't real sure what the amount of sweet potato should measure, but decided that a half cup is what I'd use. I also upped the eggs, stayed with two, even with the half recipe, just to make sure there was enough lift. My husband loved them. I thought they were very good, too. Not doughy at all. Definitely will make again.

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I too did not have whole wheat flour, so used all purpose alone. I had to thin the batter with a bit of milk. My sweet potato was rather large...over a cup once boiled and mashed, so perhaps that was too much. I pureed the potato and milk in the blender. I also used the blender to turn the pecans into "flour" and may toss some of that into the pancake batter next time around. I used maple syrup in place of honey in the butter. Totally delicious, moist, and tender pancakes complimented by the pecan butter and a splash of maple syrup. My guests loved it all!

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Didn't have whole wheat flour. I used all purpose and they came out great. I could tell where the whole wheat flour would have come in and be just as good. Also added a few pecans into the batter for extra cruch.Will be making for the kids this weekend. Made a few and cooled them on a baking rack and froze them. Good Stuff