Reviewed: May 25, 2009

These are awesome, but with a few modifications: I use 1 cup mashed sweet potatoes, add 1/4 tsp. cinnamon and 1 tsp. vanilla. I also use the batter to make waffles instead of pancakes and they turn out great, esp. after freezing and toasting.

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White Wave

Cooking Level: Expert

Home Town: Brookings, South Dakota, USA

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Reviewed: May 24, 2009

I thought these were really good. I reduced the recipe for 4 servings. I used cinnamon instead of nutmeg. Very tasty with some powered sugar and maple syrup.

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Robin B

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Reviewed: May 14, 2009

these are a little strange... but good.. but strange. i wasn't sure what to eat them with. i decided in the end that they might do well as crepes filled with marscapone/cinnamon/sugar mixture... we'll see :)

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CADON23

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Warsaw, Masovian, Poland

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Reviewed: May 4, 2009

added equal amount cinnamon a spoonful of brown sugar and purred the sweet potatoes, Yum!

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xoxoheather

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Reviewed: Apr. 22, 2009

Never enjoyed at all. Will NOT make again.

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Artsyfartsygirl

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2009

It was kinda blend...may be it was just not our taste. Can't taste much of the sweet potatoes..but slightly tasted better after adding some walnuts.

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Doreen

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Reviewed: Apr. 19, 2009

They were delicious!!! My wife and I finished off the whole batch. Very moist pancakes. Highly, highly recommended!

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Gardner in the kitchen

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Reviewed: Apr. 17, 2009

I think these are fantastic! I used 2 cups mashed sweet potatoes and they were the perfect consistency. You have to cook them longer at a low temp or they don't seem done in the middle.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Apr. 15, 2009

I make these for my son and husband. I use half whole wheat flour. These freeze very well.

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reneembm

Cooking Level: Professional

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Reviewed: Apr. 12, 2009

I have never tasted pancakes that were so tasty! I made 12 pancakes from the recipe and they freeze great! Good luck making this perfect recipe!

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eastcoast_diva

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

I wish I had read the reviews first, but I printed the recipe a while back and followed it later. It called for no sugar and tasted like it. The batter cooked up mushy with little taste. It is great after doctoring up with sugar and cinnamon.

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bill

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Reviewed: Mar. 18, 2009

I really liked these! They do come out a little cakey, but I like them like that. I also took the advice of other reviewers and added vanilla, cinnamon, and 1 packet of artificial sweetener. The nutmeg was a little overwhelming and I couldn't taste the sweet potatoes, so I think next time I'll cut back on the nutmeg.

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KKH3

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Reviewed: Mar. 2, 2009

I didn't really follow the recipe exactly. However, I got the idea to add sweet potato to pancakes from this recipe and it was fabulous! I just added about 2 1/2 cups of cooked/mashed sweet potato to 3 cups Krusteaz Buttermilk Pancake Mix, and 2 1/4 cups water. I also added about 1 cup of water to the sweet potato so that is it more of a creamy consistency. Then I just cooked them on my griddle at about 350*. They were so good! My husband went back for seconds, which he never does when I make pancakes! And my 3 year old cleaned his plate of the 2 large pancakes that I served for him! We will definately be eating these again!

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AmberJohnson

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Reviewed: Jan. 23, 2009

I do not like pancakes but my boys wanted some for dinner. I wanted to make sure they ate something healthy. These were Amazing. They said the pancakes were the best. Thank you so much

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Mandy

Cooking Level: Expert

Living In: Hannibal, Missouri, USA

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Reviewed: Jan. 5, 2009

These pancakes are good for sho !!

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Scott

Cooking Level: Beginning

Home Town: Dighton, Massachusetts, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 3, 2009

I've made this recipe 5 times now. I always double the recipe so I could freeze extra. They were awesome and I vowed to never make regular pancakes again. However, the last 2 times I made them I haven't been able to get them to cook through. I've lowered the heat on my frying pan and added extra milk to make the batter thinner. Nothing seemed to work. I'm very frusterated.

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Jen Smetana

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Reviewed: Dec. 25, 2008

I always like to taste the batter just a little before I cook recipes. Well when I tasted this one it was too salty and had no flavor. I like a pancake that can stand alone without syrup and this one didn't taste like it could do that. So I added a little Allspice, a little more Nutmeg and a hint of Cinnamon. I also added a little Vanilla Extract. This improved the flavor, however once I finally got that under control, the batter was too thick. I didn't add enough spices to affect the thickness so something else was wrong with this. I cooked them on a griddle and the insides weren't done. I was very disappointed with this recipe and won't make it again unfortunately.

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ALBREE

Cooking Level: Expert

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Reviewed: Dec. 7, 2008

these are great with sour cream as a dipping sauce like sweet potato fries

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k_la555

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Reviewed: Nov. 30, 2008

I made these with modifications: started with 1 cup leftover mashed sweet potato, subbed 1 and 1/4 cup whole wheat flour for the flour, added 1/2 cup of milk for the consistency, subbed vegetable oil for butter because I realized I forgot it after I started cooking the pancakes, added 1 heaping tablespoon of sugar, added 1/2 teaspoon of cinnamon, and added 1/4 cup of flaxseed meal to add some hidden fiber. They smelled awesome and tasted great...although I didn't really taste the potato very strongly.

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