Get the recipe: The Best 5-Ingredient Fluffy Sweet Potato Pancakes
Okay, these sweet potato pancakes? Obsessed! They're super soft and fluffy—just right for little ones. I love that they come together in one bowl with just five ingredients (yes, five!). Bonus: they freeze beautifully, so I always have a stash ready. They're perfect for babies 6 months and up, especially if you're doing Baby-Led Weaning.
Ingredients
- 1/2 cup white whole wheat flour (see notes)
- 1/4 cup sweet potato puree (see notes)
- 1/4 cup small curd cottage cheese, or full-fat Greek yogurt (see notes)
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp cinnamon (optional)
Instructions
- In a medium bowl, add in all of the ingredients and stir until combined. If using cottage cheese, the batter will have chunks in it.
- Heat a large non-stick skillet on medium heat. Spray or oil skillet. For small pancakes add 1 tablespoon of batter to the skillet at a time and let cook for 3-4 minutes or until golden on the bottom and bubbles appear along the edges. Flip and let cook for another 2-3 minutes. Repeat with all of the batter.
- Serve and enjoy.
Notes
Age: 6 months and up
Yield: 12-14 small pancakes
Storage: Store them in an air-tight container in the fridge for 5 days. These pancakes freeze well and can be stored in the freezer for up to 3 months. You can reheat them in the microwave or in the oven.
Note on Flour: you can use whole wheat, white whole wheat, all-purpose or gluten-free flour.
Note on Sweet Potato Puree: you can use homemade or store-bought sweet potato puree or cooked and mashed sweet potatoes.
Note on Cottage Cheese: you can use full-fat small curd cottage cheese or full-fat Greek yogurt in these pancakes. Either work great!
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