Why You’ll Love This Recipe
These purple pancakes are not only visually striking but also incredibly delicious. The natural sweetness of purple sweet potatoes adds a unique flavor that elevates the traditional pancake. They’re gluten-free, nutrient-rich, and a fun way to enjoy your morning meal. Plus, they are easy to make and can be customized with toppings like fresh fruit, nuts, or syrup. Whether you’re looking for a healthy breakfast or just want to try something new, purple pancakes will surely become a favorite.
Ingredients
- 1 medium purple sweet potato, cooked and mashed
- 1 cup all-purpose flour (or a gluten-free flour blend for a gluten-free option)
- 1 tablespoon sugar (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 3/4 cup milk (or plant-based milk for a dairy-free option)
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Begin by cooking the purple sweet potato. You can either bake or steam it until tender, then peel and mash it until smooth.
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together the mashed sweet potato, egg, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Scoop about 1/4 cup of batter onto the hot skillet and spread it out into a circle.
- Cook for about 2-3 minutes on each side, or until golden brown. Flip the pancake once bubbles start to form on the surface.
- Remove the pancakes from the skillet and keep warm while you cook the remaining pancakes.
- Serve with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
Servings and timing
This recipe makes about 4-5 pancakes, depending on size. Preparation time is around 10 minutes, and cooking time is about 15 minutes. Overall, you’ll have a delightful breakfast ready in 25 minutes.
Variations
- Vegan Option: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) instead of the regular egg and substitute plant-based milk and butter for dairy-free alternatives.
- Add-ins: You can add chocolate chips, nuts, or dried fruit into the batter for extra flavor and texture.
- Spices: Experiment with other spices like nutmeg or allspice for a different flavor profile.
Storage/Reheating
- Storing: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: To freeze, place cooled pancakes in a single layer on a baking sheet, freeze for about an hour, then transfer to a zip-top bag or airtight container. They can be stored in the freezer for up to 3 months.
- Reheating: Reheat pancakes in the microwave for about 30 seconds or in a skillet over low heat until warmed through. Frozen pancakes can be reheated in the toaster or microwave for a quick breakfast.
FAQs
1. Can I make purple pancakes without sweet potatoes?
Yes, you can use purple yam or other purple vegetables, but sweet potatoes are recommended for their natural sweetness and smooth texture.
2. Can I make these pancakes ahead of time?
Yes, you can make the batter the night before and store it in the refrigerator for up to 24 hours. Cook the pancakes fresh in the morning.
3. Are purple pancakes healthy?
Purple pancakes are a healthier alternative to traditional pancakes because purple sweet potatoes are high in fiber, vitamins, and antioxidants. You can also make them healthier by using whole grain or gluten-free flour.
4. Can I use frozen purple sweet potatoes?
Yes, you can use frozen purple sweet potatoes. Just thaw them and mash them before adding to the pancake batter.
5. How do I prevent the pancakes from sticking to the skillet?
Make sure the skillet is preheated before adding the pancake batter. Lightly grease the skillet with butter or oil to prevent sticking.
6. Can I make purple pancakes gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the consistency of the batter, as you may need to adjust the liquid.
7. Can I add more sugar to the recipe?
Yes, you can add more sugar according to your taste. However, purple sweet potatoes are naturally sweet, so you may find that you don’t need much extra sugar.
8. Can I use oat milk or almond milk in this recipe?
Yes, oat milk, almond milk, or any other plant-based milk will work perfectly in this recipe for a dairy-free version.
9. Can I make mini purple pancakes for kids?
Yes, you can make mini pancakes by using less batter per pancake and cooking them for a shorter time. They’re perfect for kids!
10. How do I make sure the pancakes cook evenly?
Make sure the skillet is heated evenly before adding the batter. Also, cook the pancakes on medium heat to avoid burning them before they cook through.
Conclusion
Purple pancakes are an exciting and healthy breakfast option that’s both fun to make and delightful to eat. The natural sweetness of purple sweet potatoes combined with soft and fluffy pancakes makes this recipe a great way to brighten up your morning routine. Whether you’re looking for a nutritious start to the day or simply want to try something new, these purple pancakes are sure to become a favorite in your breakfast rotation.
Print
Purple Pancake
- Total Time: 25min
- Yield: 4-5 pancakes
- Diet: Gluten Free
Description
Purple Pancakes are a vibrant and nutritious twist on your classic breakfast dish. Made with mashed purple sweet potatoes, these pancakes offer a natural sweetness and a striking purple color that will impress both kids and adults. Gluten-free and easy to make, they provide a fun and healthy alternative for a delicious start to your day. Perfect for a nutritious breakfast or brunch, purple pancakes are versatile and can be topped with your favorite fresh fruits, syrup, or whipped cream.
Ingredients
- 1 medium purple sweet potato, cooked and mashed
- 1 cup all-purpose flour (or gluten-free flour blend for a gluten-free option)
- 1 tablespoon sugar (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 3/4 cup milk (or plant-based milk for a dairy-free option)
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
Instructions
- Cook the Purple Sweet Potato: Bake or steam the sweet potato until tender, then peel and mash it until smooth.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar (if using), baking powder, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, mix the mashed sweet potato, egg, milk, melted butter, and vanilla extract.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Cook the Pancakes: Preheat a non-stick skillet or griddle over medium heat, lightly grease with butter or cooking spray. Scoop 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes per side, or until golden brown. Flip the pancakes once bubbles form on top.
- Serve and Enjoy: Serve the pancakes warm with your favorite toppings like maple syrup, fresh fruit, or whipped cream.
Notes
- Vegan Option: Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use plant-based milk and butter.
- Storage: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. For freezing, place them in a single layer on a baking sheet, freeze for an hour, and transfer to a zip-top bag for up to 3 months.
- Toppings: Customize with chocolate chips, nuts, or dried fruit for added flavor and texture.
- Prep Time: 10min
- Cook Time: 15min
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
