Make-ahead Sweet Potato Pancakes with Blueberry Compote
What’s better than a warm stack of fluffy, lightly spiced pancakes for breakfast, brunch or even dessert? Just one thing. Perfect pancakes that you can make in advance for that morning when you don’t have the time or energy to prepare the nutritious breakfast you need. Just a little bit of planning can make your entire week run so much more smoothly, and that’s what The Fresh 20 is all about.
With two growing teenagers, a hearty breakfast has become a necessity in our house every single morning — if we all want to live in harmony! If we run out the door without breakfast, we’re all a bit more moody and in dire need of fuel. That’s when these meal-prep pancakes save the day.
Meal Prep Pancakes
These sweet potato pancakes present beautifully for a sit down breakfast or entertaining brunch, and topped with a crave-worthy blueberry compote that is everything. You can even prepare the batter the night before your guests arrive so they can be served warm off the skillet.
You can also cook the pancakes ahead (and compote up to 2 days in advance) so you can enjoy that extra 15 minutes of much needed sleep on a weekday morning.
We like to make them on Saturdays as a double batch. We indulge in a stack of lightly sweet pancakes drizzled with compote while they’re still warm, and store more in the fridge to grab on the way out the door early the next week, and even pop a few (wrapped individually and placed in an airtight container) in the freezer. It’s as easy as giving them a quick toast in the toaster.
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Sweet Potato Pancake Recipe
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