Irresistible Sweet Potato Pancakes for a Delicious Breakfast

Ingredients

• Dry Components:
• A blend of 2 ½ cups of baking mix, like Bisquick ®,
• 3 tablespoons of rich brown sugar,
• 2 ½ teaspoons of aromatic pumpkin pie spice.
• Moist Elements:
• 1 ¾ cups of creamy milk,
• 1 cup of velvety mashed sweet potatoes,
• 2 tablespoons of pure white vinegar,
• 2 tablespoons of versatile vegetable oil,
• Additional vegetable oil, if required.

Step 1

Combine baking mix, brown sugar, and a touch of pumpkin pie spice in a spacious bowl, blending them together for a flavorful mix. In a separate bowl, whisk together milk, mashed sweet potatoes, a hint of white vinegar, and a couple of tablespoons of vegetable oil until the mixture is velvety. Slowly incorporate this wet mixture into the dry ingredients, creating a smooth batter.

Step 2

Next, warm up a sizable skillet over medium heat and add a thin layer of oil to cover the cooking surface, allowing it to heat up. Pour the batter onto the hot skillet in 1/4 cup portions, ensuring not to overcrowd the pan. Cook the pancakes until they turn a lovely golden brown, typically taking around 3 to 5 minutes per side. Repeat this cooking process until you have used up all the batter.