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Delicious sweet potato pancakes drizzled with creamy marshmallow sauce.

Sweet Potato Pancakes with Marshmallow Sauce

These Easy Sweet Potato Pancakes topped with marshmallow sauce are a delightful, comforting breakfast treat that balances sweetness with fluffy texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pancake Batter Ingredients
  • 2 large eggs Fresh and vibrant, these eggs add a rich, creamy texture to the batter.
  • 2 cups milk This creamy ingredient ensures the pancakes are fluffy and delicious.
  • 2 medium sweet potatoes Cooked, peeled, and mashed, they yield about 3/4 cups.
  • 2 cups all-purpose flour This staple ingredient gives structure and body to your pancakes.
  • 2 tablespoons light brown sugar Adds a warm, caramel-like sweetness.
  • 4 teaspoons baking powder This is the magic ingredient for fluffy pancakes.
  • 1 teaspoon ground cinnamon Offers a cozy aromatic touch.
  • 1/4 teaspoon salt Just the right amount to elevate the sweet flavors.
  • 1/8 teaspoon ground nutmeg A subtle spice that rounds out the flavors beautifully.
Marshmallow Sauce Ingredients
  • 1 1/2 cups marshmallow fluff This gooey goodness serves as the star of the show.
  • 3 tablespoons water To thin out the marshmallow fluff into a lovely sauce.
Garnish
  • 1 small piece chocolate Grated on top for a delightful finishing touch.

Method
 

Preparation
  1. In a medium bowl, whisk the eggs and milk together until well combined. Beat in the sweet potato and set aside.
  2. In a large bowl, mix together the flour, light brown sugar, baking powder, cinnamon, salt, and nutmeg.
  3. Add the sweet potato mixture into the dry ingredients, stirring until just combined.
Cooking
  1. Preheat a non-stick skillet over medium heat and lightly coat with oil.
  2. Drop the pancake batter by ¼ cups onto the skillet and cook until bubbles start to form; about 2 minutes. Flip and cook for an additional 2 minutes until golden brown.
  3. Prepare the marshmallow sauce by mixing marshmallow fluff and water in a small saucepan over low heat for about 5 minutes.
  4. Serve pancakes warm with marshmallow sauce drizzled over the top and finish with grated chocolate.

Notes

For the best texture, ensure sweet potatoes are fully cooked and mashed without lumps. Consider adding a teaspoon of vanilla extract to enhance flavor.