Sweet Potato Pancakes

IngredientsSweet Potatoes
Day PartBreakfast
Menu PartEntree
Cuisine TypeAmerican

Melba’s Restaurant
New York City

At Melba’s Restaurant in the Harlem section of New York City, sweet potato pancakes are a breakfast signature. Instead of cooking sweet potatoes expressly for this recipe, the restaurant will bake a batch ahead and use them as needed. Customers can opt to top their pancakes with runny eggs and bacon and douse them with maple syrup.


2 medium sweet potatoes
1 1/2 cups all-purpose flour
2 tbsp. sugar
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 1/2 cups buttermilk, half-and-half or whole milk
2 large eggs
2 tsp. butter, melted


  1. Preheat oven to 350 F.
  2. Rub outside of sweet potatoes with oil. Wrap separately in foil; place in a baking pan. Bake 45 to 60 minutes or until fork tender. Remove and let cool.
  3. In a bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt.
  4. In separate bowl, combine milk, eggs and melted butter. Add milk mixture to flour mixture; whisk well.
  5. Peel baked sweet potatoes and mash with a fork. Fold 3/4 of mashed sweet potatoes into batter. If needed, add additional milk; batter should be thick, but easy to pour.
  6. Heat a greased skillet or griddle over medium heat.
  7. Pour about 1/4 cup of batter onto pan; cook until bubbles begin to form, about 3 to 4 minutes. Flip over and cook an additional 2 minutes. Repeat with remaining batter.
  8. Serve pancakes with remaining mashed sweet potato and maple syrup.

Photo courtesy of North Carolina Sweet Potato Commission

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