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These sweet potato ricotta pancakes are super fluffy and soft – a guaranteed hit with the entire family!
I loooove how these turned out. SO soft and fluffy and delicious! My son just about inhaled them too. They are perfectly sweet while being sugar free, and great for making a bit batch of ahead of time for quick meals when you need them. I hope you love them as much as we do!
BABY LED WEANING
This would be a great recipe to serve babies starting at 6 months, once they’ve been safely introduced to the allergens in the pancakes. For younger babies, typically it’s best to serve bigger pieces since those are easier for them to hold. Half pancakes or strips would work well here. Once they develop the pincer grasp (pointer and thumb pinching together), then you can start to give them smaller pieces.
For information on how to safely serve foods to babies depending on their age (plus so much more), I recommend Solid Starts. The app is free and has tons of information!
ALLERGENS
This recipe contains flour, egg, and dairy.
GF flour should work here.
I have not yet tried them with an egg replacement or dairy replacement. If you do, please report back!!
If you’d like to try with an egg replacement, here’s one that has good reviews and is available online.
STORAGE
I would store these in the fridge for 4 days max, then transfer to the freezer. Freeze in a single layer, I typically will place on a baking sheet with parchment paper, and once frozen transfer to another container or ziplock bag. If you freeze altogether it’s impossible to separate, this makes it easy.
To reheat I put in the toaster oven until warm, but you could also do the microwave.
SUBSTITUTES & ADD INS
I believe banana or pumpkin would sub in niceley for the sweet potato, although pumpkin wouldn’t add any natural sweetness.
I also think yogurt or cottage cheese could possibly work in place of the ricotta, but I have yet to try that myself.
TOOLS USED/RECOMMENDED
Small spatula – I find these easiest to use when flipping small pancakes or other small fritters for baby
Mixing bowl
Skillet
Medium pot
Masher – I like this one because it doesn’t get stuck in the drawer!
More easy and delicious baby led weaning recipes for your little one found here!
Sweet Potato Ricotta Pancakes
Ingredients
- 1 medium sweet potato – you'll need 1 cup mashed
- 3/4 cup ricotta
- 2 eggs
- 1 cup flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup milk of choice
Instructions
- Add a pot of water to boil
- Peel and cube your sweet potato, boil until fork tender
- Add sweet potato to your mixing bowl and mash until fairly smooth (doesn't need to be 100% smooth, up to you!)
- Cool mixture for a few minutes (you don't want to add your eggs and have them start to cook from the hot potato!)
- Once no longer hot, add in the remaining ingredients
- Mix until just combined, do not over mix
- Add 1-2 tablespoons of batter (or more if you want bigger pancakes) to a hot greased skillet (medium-low)
- Cook on both sides
- Serve and enjoy!
I hope you love these as much as we did. Thanks for reading!
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