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Delicious sweet potato pancakes drizzled with marshmallow sauce on a plate.

Easy Sweet Potato Pancakes with Marshmallow Sauce

Delicious, fluffy pancakes made with sweet potatoes and topped with a creamy marshmallow sauce for a comforting breakfast experience.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pancake Batter
  • 2 large eggs Fresh and vibrant, providing a rich texture.
  • 2 cups milk Creamy milk that binds everything together for a lovely, moist pancake.
  • 2 medium sweet potatoes (cooked, peeled, and mashed) About 3/4 cups (200 grams) of tender, sweet potatoes for natural sweetness.
  • 2 cups all-purpose flour Fluffy flour that gives structure to the pancakes.
  • 2 tablespoons light brown sugar Sweet and caramel-like, adding depth to the flavor.
  • 4 teaspoons baking powder This makes the pancakes rise, creating a light and airy texture.
  • 1 teaspoon ground cinnamon Aromatic and warm, bringing cozy fragrance.
  • 1/4 teaspoon salt Enhancing overall flavor.
  • 1/8 teaspoon ground nutmeg Adding a hint of warmth and spice.
  • 1 small piece chocolate For grating on top, offering a delightful garnish.
For the Marshmallow Sauce
  • 1 1/2 cups marshmallow fluff Sweet, sticky, and incredibly satisfying.
  • 3 tablespoons water To thin the marshmallow fluff as needed.

Method
 

Prepare the Batter
  1. In a medium bowl, whisk the eggs and milk together until frothy.
  2. Beat in the mashed sweet potatoes until well blended. Set this vibrant mixture aside.
Combine Dry Ingredients
  1. In a separate large bowl, mix all the dry ingredients: the flour, light brown sugar, baking powder, cinnamon, salt, and nutmeg.
  2. Stir thoroughly to ensure even distribution.
Mix Wet and Dry
  1. Add the sweet potato mixture to the bowl of dry ingredients.
  2. Gently fold the mixture together until well combined, making sure not to overmix to keep the pancakes tender.
Heat the Skillet
  1. Preheat a non-stick skillet or griddle over medium heat.
  2. Lightly coat the pan with a very thin layer of oil to prevent sticking.
Cook the Pancakes
  1. Using a 1/4 cup measuring cup, drop the pancake batter onto the hot skillet.
  2. Cook until the edges begin to bubble, approximately 2 minutes.
  3. Carefully flip the pancakes and cook for another 2 minutes, until golden brown.
Prepare the Marshmallow Sauce
  1. In a small saucepan over low heat, mix together the marshmallow fluff and water.
  2. Stir constantly until well combined and shiny, about 5 minutes.
Serve
  1. Top the warm pancakes with the marshmallow sauce and grate a small amount of chocolate over the top for an extra treat.

Notes

For richer flavor, consider using half whole wheat flour. Let your batter rest for 10 minutes before cooking for extra fluffiness. Sprinkling some chopped nuts or coconut on top can add an extra crunch.