Simple & Fluffy Pancake Mix Sweet Potato Cakes

Simple & Fluffy Pancake Mix Sweet Potato Cakes

Sweet potatoes contain less water than kabocha squash, so I added honey for extra moisture. Great for breakfast or as snacks.

Ingredients: 6 - 7 medium muffins

Pancake mix
Sweet potato (peeled)
150 g
1 teaspoon
80 g
70 g
10 g
★Soy milk or milk
50 - 60 ml (60 ml if you want a moister, thicker cake)
★Vanilla oil
a small amount


1. Peel the sweet potatoes and cut them into 1 cm cubes. Soak them in water.
2. Add the sweet potato to a heat-resistant container, immerse in a little water and wrap the container with cling film. Then, soften the potatoes by heating this for 4 - 5 minutes in the microwave (500 W).
3. Preheat the oven to 180℃.
4. Mash the potatoes with a fork. Add the butter and mash until creamy. Transfer the mixture to a bowl and combine with the sugar and honey.
5. Break the eggs into the mixture one at a time, mixing well after each addition. Add the ingredients marked with ★ and mix well before adding the sifted pancake mix and mixing quickly with a whisk.
6. When almost all of the lumps have gone, switch to a rubber spatula and gently fold the mixture.
7. Using a spoon, fill the muffin cups up with mixture until about 60 - 70% full. Drop the muffin tray lightly on the counter to eliminate any excess air bubbles and bake in the oven for 20 - 30 minutes.
8. Once a golden colour, check to see if they are done by inserting a skewer into the center of the cakes. If no raw batter comes out then they're done. Simply leave to cool then transfer to a plastic bag for extra moisture.
9. Check out "Pancake Mix Kabocha Squash Cakes" Recipe ID: 2306353.
10. If you use soy milk that contains more protein than regular milk, the cakes will rise more.

Story Behind this Recipe

I got good reviews for my kabocha squash cakes so thought I'd try making a sweet potato version. Since you add sweet potatoes and butter, the cakes doesn't taste too strongly of pancake mix.