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Sweet Potato and Bacon Pancakes

Sweet potato and bacon pancakes combine creamy sweet potato with crispy bacon in a delicious pancake batter, perfect for any meal or brunch.

Cooking Method
Cuisine ,
Courses , , ,
Difficulty Beginner
Time
Prep Time: 25 mins Cook Time: 10 mins Total Time: 35 mins
Servings 4
Calories 220
Dietary low-carb, low-cholesterol, paleo
Description

Sweet potato and bacon pancakes combine creamy sweet potato with crispy bacon in a delicious pancake batter, perfect for any meal or brunch.

Ingredients
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp unsalted butter (melted)
  • 1/2 cup sweet potato (mashed)
  • 1/4 cup bacon (cooked and crumbled)
  • Optional toppings: maple syrup, sour cream
Instructions
  1. Prepare the Dry Ingredients

    In a large mixing bowl, whisk 1 cup of all-purpose flour, 1 teaspoon of baking powder and 1/2 teaspoon of salt until evenly combined.

    Tip: Use a fine sieve to sift the dry ingredients for a smoother pancake texture.
  2. Mix the Wet Ingredients

    In a separate bowl, whisk 1 cup of milk, 1 large egg and 2 tablespoons of melted unsalted butter until fully blended.

    Tip: Ensure the butter is cooled to prevent cooking the egg when combined.
  3. Combine Wet and Dry Ingredients

    Gradually add the wet mixture to the dry ingredients, whisking gently to create a smooth batter. Avoid overmixing to keep the pancakes light and fluffy.

    Tip: If lumps persist, let the batter rest for 5 minutes; they will dissolve naturally.
  4. Add Sweet Potato and Bacon

    Fold in 1/2 cup of mashed sweet potato and 1/4 cup of cooked crumbled bacon. Stir gently until they are evenly distributed throughout the batter.

    Tip: Ensure the mashed sweet potato is smooth and the bacon is well-drained to prevent greasy pancakes.
  5. Heat the Pan

    Preheat a non-stick frying pan or griddle over medium heat and lightly grease it with butter or oil. Let the pan heat for 1-2 minutes.

    Tip: Use a small piece of bread to test the pan's temperature - it should toast evenly without burning.
  6. Cook the Pancakes

    Scoop about 1/4 cup of batter onto the heated pan for each pancake. Cook until bubbles form on the surface and the edges appear set, 2-3 minutes. Flip the pancakes and cook the other side for 2 minutes until golden brown.

    Tip: Wipe the pan lightly with a paper towel between batches to remove excess grease for consistent results.
  7. Serve and Garnish

    Serve warm with optional toppings such as maple syrup or sour cream. Add a sprinkle of bacon bits for extra flavor if desired

    Tip: Keep cooked pancakes warm in an oven set to 90°C while preparing the remaining batches.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 220kcal
% Daily Value *
Total Fat 9g14%
Cholesterol 55mg19%
Total Carbohydrate 26g9%
Sugars 4g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Helpful Tools:

Mixing bowl, whisk, frying pan, spatula

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