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.
Sweet Potato Pancake Recipe
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Fluffy, lightly spiced sweet potato pancakes drizzled with easy, homemade blueberry compote
For sweet potato pancakes (can make batter the night before)
- 3/4 cup pureed or mashed sweet potato (about one 10 ounce potato)
- 2 eggs
- 1 Tablespoon grapeseed or coconut oil
- 1–1/4 cup milk
- 1/4 cup maple syrup
- 1 Tablespoon white vinegar
- 3 teaspoons vanilla
- 2 teaspoons baking powder
- 1 1/2 cups whole wheat flour
- 2 teaspoons cinnamon
For blueberry compote (make up to 2 days ahead)
- 1 cup blueberries
- 1/2 cup water
- 1 teaspoon vanilla
- zest of 1/2 lemon
For sweet potato pancakes
- Mix sweet potato, eggs, oil, milk and syrup together.
- Add in vinegar and vanilla then the flour, cinnamon, salt.
- Just before cooking, add the baking powder.
- Grease large non-stick skillet and heat over medium.
- Cook pancakes about 2 minutes per side.
- Keep warm in low temp oven if needed.
For blueberry compote
- In a small saucepan combine all ingredients and bring to a simmer for about 3-5 minutes.
- Cool slightly and serve.
Batter can be made the day before, and blueberry compote up to 2 days in advance. Pancakes can be made ahead and stored in refrigerator up to 3 days.