Reviewed: May 14, 2012

This recipe is a keeper. Amazingly light and fluffy. I can't figure out what the people who said how dense they were and how they didn't cook did. The 3/4 pound of potatoes WAS confusing to me. I used a cup of mashed sweet potatoes (nothing added to them). I also used 1 cup regular flour, and 1/2 cup oats, and added 1/2 t cinnamon and vanilla (as was suggested in reviews). I also used 1/2 c buttermilk and 1 cup milk. For fun, I added chopped nuts and dried fruit (but will add dried apples next time if I have on hand). Seriously, they smelled so good when cooking, and were SO light and fluffy! I think maybe using less sweet potatoes helped, other reviewers seemed to use a lot more, making them much more heavy and dense. I'll post a pic of what I made. Am VERY happy with this recipe!

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Reviewer:

nisismom

Reviewed: Apr. 24, 2012

I couldn't get these to cook through. The only thing I changed in the recipe was to add a bit more spice. I cooked them for twice as long as I usually cook pancakes, and on a hotter griddle, but they came out gooey and unservable. With all the baking powder (and the batter was bubbly w/ it) it is remarkable that the end result was as if there weren't any. They also needed sweetening. I'm going to rework the recipe. I'll add a T. of sugar to the wet ingredients. And next time I'll separate the eggs and beat the whites until they make peaks. I'll use less milk to make them less wet. After the other ingredients are mixed, I'll fold the whites in. I guess the only thing I'll keep is the proportion of potato to flour.

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Reviewer:

Little Old Lady

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Westchester, New York, USA

Reviewed: Apr. 18, 2012

Very good! I was looking for a potato pancake recipe to use with some leftover sweet potato mashers I had and I thought this would be perfect. I didn't add the melted butter because my leftovers already had butter in them, and a bit of sour cream. I used raw coconut oil to cook them and they were delicious. Thanks!

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Reviewer:

MsBleu

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Apr. 16, 2012

These were delicious and much like pumpkin pancakes. I made a few alterations, as previous posters recommended. I cut the nutmeg in half, added 1 tsp vanilla, 1 tsp cinnamon, 1/4 cup crushed walnuts and used applesauce instead of butter. I recommend smoothing these out so they are thin, as my four were a little too thick and gooey in the middle. I also microwaved the sweet potatoes for 10 minutes to cut down on prep time. Yummy! Will definitely make again!

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Reviewer:

MommaFrankic

Reviewed: Apr. 15, 2012

My family really enjoyed this recipe. I did alter a little because my batter was super thick. Added another 1/4 milk, 1/2t vanilla and some cinnamon. Thanks for sharing!

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Reviewer:

grilledcheesemama

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Mar. 29, 2012

I loved these! They have just the right amount of spice and are a great way to use up leftover sweet potato. Thanks for sharing this recipe- I will be making them again as soon as I have some sweet potato around. Yum!

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Reviewer:

Fanciful Unicorn

Cooking Level: Expert

Reviewed: Mar. 18, 2012

Very delicious and very filling! A great recipe to add to one's recipe box.

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Reviewer:

JolieJo

Reviewed: Mar. 17, 2012

Wow! My new go-to pancake recipe! Used my mixer for the wet ingredients. Then added dry to that. So moist and flavorful. Off to go enjoy mine now that kids are filled up! thanks!

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Reviewer:

beachgirl

Living In: Manassas, Virginia, USA

Reviewed: Feb. 21, 2012

Thank you for this recipe! It was super easy and tasty. And, the pancakes were not heavy gut bombs, so that was extra nice.

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Reviewer:

cgehin

Reviewed: Dec. 3, 2011

Changed the flour out to 1 cup AP flour, 1/2 cup whole wheat flour. Also added 2 tbl. wheat germ and 1/4 cup sugar since we'll be eating these plain. Only 1/4 tsp nutmeg, too. Ended up adding 1.25 cups mashed sweet potato, maybe could do more? Yummy.

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