Sweet Potato Pancakes

Serves 6


Wet Ingredients

  • 2 medium sweet potatoes, peeled
  • 3 eggs
  • 2¾ cups milk
  • ¼ cup (½ stick) butter, melted & slightly cooled

Dry Ingredients

  • 2¾ cups all-purpose flour
  • 2 tbsp baking powder
  • 1 tsp nutmeg
  • ½ tbsp salt
  • cinnamon

Additional Ingredients

  • 1½ cups mini marshmallows
  • 1 tbsp melted butter for cooking


  • whisk or potato masher
  • nonstick skillet


Mix Wet Ingredients

  1. Place the sweet potatoes in a medium sauce pot and cover with cold water. Bring to a boil, then cook until fork tender, about 30 minutes
  2. Drain potatoes from water, allow to cool
  3. Mash cooled sweet potatoes with a whisk or potato masher
  4. Add egg and milk and whisk together until well ingredients are well incorporated

Mix Dry Ingredients

  1. In a separate mixing bowl, add flour, baking powder, nutmeg, salt and cinnamon
  2. Mix with a fork, whisk or by hand to combine

Combine Ingredients & Cook

  1. Combine the dry and wet mixtures. Add ¼ cup melted and slightly cooled butter (butter could also be mixed with the other wet ingredients before this step) and whisk to blend
  2. Heat a medium nonstick pan with 1 tbsp butter over medium-high
  3. Drop batter into the hot pan, about ½ cup per large pancake. You will only have room to cook one at a time. Flip the pancake when the wet batter begins to form bubbles on top (after about 3 minutes, adjusting heat as necessary if too hot)
  4. After flipping, top with mini-marshmallows, pressing in lightly, letting them melt slightly while the second side cooks, another 2-3 minutes
  5. Remove to a plate when the second side is golden brown. (Keep warm in a 200º oven while making remaining pancakes if desired)