Sweet Potato Pancakes

A Recipe for 12-18 Months

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These pancakes, reminiscent of sweet, pumpkin pie, have become a NurtureBaby favorite because they are something the whole family can enjoy. Double the batch so you can enjoy some now…and then later, on those busy school mornings when you want to serve something a little extra special. They freeze beautifully for up to 6 months.


½ cup whole wheat flour*
½ cup all-purpose flour*
2 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon salt
1 cup sweet potato puree
1-1/4 cup milk
½ teaspoon pure vanilla extract
2 tbsps brown sugar
1 egg
1 tbsp. vegetable oil


In a medium bowl, combine the first 5 dry ingredients. Whisk together and set aside.

In another bowl, combine the remaining 6 wet ingredients and whisk together until sweet potatoes are well incorporated. Slowly add dry ingredients to wet ingredients, but do not over mix because this will make the pancakes tough. (There may be a few lumps and that’s ok.)

Heat a large griddle pan over medium heat. Lightly coat pan with a little cooking spray or oil. Pour about a tablespoon of batter on to the griddle per pancake. Cook pancakes for about 2 minutes per side.

Enjoy immediately with a pat of melted butter and syrup. Or, to freeze for later, place a piece of parchment paper between each pancake and layer in zip top freezer bag. Simply reheat in microwave for about 30-45 seconds per pancake.

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