A Sunrise Recipe: Sweet Potato Pancakes with Apple Syrup

Sunrise Senior Living  |  March 7, 2016

A childhood favorite recipe of our chef at Sunrise at Mount Vernon, VA, she has passed it down to her own children and now it’s a breakfast staple at our community, as well.

Considered a nutrition powerhouse, each sweet potato contains a huge amount of antioxidants in the form of beta-carotene thanks to the carotenoid pigments that lend them their orange color. In some cases, the human body can produce enough vitamin A from the beta-carotene in a single sweet potato to meet all daily needs. Sweet potatoes are also an excellent source of vitamin C, manganese, copper, pantothenic acid and vitamin B6.

Sweet Potato Pancakes with Apple Syrup
Serves 6 - 8

  • 1 cup peeled / chopped sweet potato
  • 2 large eggs, beaten
  • 1 ½ cups milk
  • ¼ cup unsalted butter, softened
  • 1 cup all-purpose flour
  • ½ cup whole wheat pastry flour
  • 3 tablespoons sugar
  • 3 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1/8 teaspoon ground nutmeg
  1. Steam or boil the sweet potato until tender. Drain and cool slightly, then mash with a fork.
  2. Whisk the eggs, milk and butter into the potato.
  3. Whisk the flours, sugar, baking powder, salt and nutmeg together in a separate bowl.
  4. Add the flour mixture to the sweet potato mixture. Mix until just combined.
  5. Heat a griddle over medium-low heat. Spray or butter the pan, then pour in ¼ cup portions of batter. Cook until the top is set, 3 minutes, then flip and continue cooking for another 1 – 2 minutes. Repeat with remaining batter. Keep pancakes warm while cooking.
Apple Syrup

  • 2 cups diced apples
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar
  • 1 cup pecans, toasted / chopped
  • Maple syrup, as needed
  • Unsalted butter, as needed
  1. Combine the apples, lemon juice and sugar. Let stand for at least 5 minutes to macerate.
  2. Serve the pancakes topped with apples and sprinkled with pecans. Serve with syrup and butter on the side.