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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whisk together the sweet potato flour, baking powder, salt, and sugar in a large bowl.
In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla until well combined.
Gradually pour the wet ingredients into the dry ingredients, whisking until a smooth batter forms.
Let the batter rest for 5 minutes to allow the sweet potato flour to absorb the liquid.
Heat a lightly greased non-stick frying pan over medium heat.
Pour about ¼ cup of batter onto the pan for each pancake.
Cook until bubbles appear on the surface and the edges begin to set, about 2–3 minutes.
Flip and cook for another 1–2 minutes until golden brown and cooked through.
Repeat with the remaining batter.
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Allow the batter to rest for a few minutes to help the sweet potato flour absorb the liquid, resulting in softer pancakes.
Can I substitute sweet potato flour with regular flour?
Sweet potato flour has unique properties and flavor, so substituting it with regular flour may alter the texture and taste of the pancakes.
How do I know when to flip the pancakes?
Flip the pancakes when bubbles appear on the surface and the edges begin to set.
Can I make these pancakes ahead of time?
Yes, you can make the pancakes ahead and reheat them in a toaster or oven before serving.
What toppings pair well with these pancakes?
Maple syrup, honey, fresh berries, banana slices, whipped cream, or roasted Japanese sweet potato are great options.
Is sweet potato flour gluten-free?
Yes, sweet potato flour is naturally gluten-free, making these pancakes suitable for gluten-free diets.
