Keke Palmer Teaches Jack Whitehall How to Make Her Sweet Potato Pancakes
Keke Palmer Teaches Jack Whitehall How to Make Her Sweet Potato Pancakes is a medium American recipe that serves 4. 250 calories per serving. Recipe by NYT Cooking on YouTube.
Prep: 35 min | Cook: 30 min | Total: 1 hr 20 min
Cost: $4.15 total, $1.04 per serving
Ingredients
- 2 medium Sweet Potatoes (peeled, boiled until fork‑tender, then mashed)
- 1 large Ripe Banana (mashed; adds natural sweetness and moisture)
- 1 cup Gluten-Free All-Purpose Flour (sifted; any certified gluten‑free blend works)
- 1 teaspoon Baking Powder (helps pancakes rise)
- 0.25 teaspoon Salt (enhances flavor)
- 1 teaspoon Ground Cinnamon (warm spice)
- 0.125 teaspoon Ground Nutmeg (pinch; optional)
- 1 Large Egg (room temperature)
- 0.5 cup Milk (any dairy or plant‑based milk; whole milk gives richer texture)
- 2 tablespoons Unsalted Butter (melted; can substitute with coconut oil for dairy‑free)
- 1 tablespoon Honey (adds subtle sweetness; optional)
Instructions
Cook and Mash Sweet Potatoes
Peel the sweet potatoes, cut into 1‑inch cubes, and boil in salted water until fork‑tender, about 15‑20 minutes. Drain and mash in a large mixing bowl until smooth.
Time: PT20M
Add Banana and Wet Ingredients
To the mashed sweet potatoes add the mashed banana, melted butter, honey, egg, and milk. Whisk together until fully incorporated.
Time: PT5M
Combine Dry Ingredients
In a separate small bowl whisk together gluten‑free flour, baking powder, salt, cinnamon, and nutmeg.
Time: PT3M
Make the Batter
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. The batter should be thick but pourable; if too thick, add a splash of milk.
Time: PT5M
Preheat Skillet
Place a non‑stick skillet over medium‑low heat (about 325°F) and add a thin layer of butter or oil.
Time: PT3M
Temperature: 325°F
Cook Pancakes
Spoon ¼‑cup portions of batter onto the skillet, spreading slightly. Cook 3‑4 minutes until bubbles form on the surface and edges look set, then flip and cook another 3‑4 minutes until golden brown.
Time: PT30M
Temperature: 325°F
Serve
Transfer cooked pancakes to a plate or cooling rack. Serve warm with extra honey, maple syrup, or a dollop of yogurt.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 35 g
- Fat
- 8 g
- Fiber
- 4 g
Dietary info: Gluten‑Free, Vegetarian
Allergens: Egg, Dairy (butter, milk), Honey, Gluten (if flour is not certified gluten‑free)
Ingredient Substitutions
- Instead of Sweet Potatoes: Butternut squash, Pumpkin puree
- Instead of Ripe Banana: Applesauce (1/4 cup), Mashed avocado (1/4 cup)
- Instead of Gluten-Free All-Purpose Flour: Almond flour (1 cup, but batter will be denser), Rice flour (1 cup)
- Instead of Baking Powder: Cream of tartar + baking soda (1/4 tsp + 1/8 tsp)
- Instead of Salt: Sea salt, Kosher salt (same amount)
- Instead of Ground Cinnamon: Ground nutmeg (½ tsp)
- Instead of Ground Nutmeg: Ground cinnamon (extra ¼ tsp)
- Instead of Large Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Milk: Almond milk, Oat milk
- Instead of Unsalted Butter: Coconut oil, Olive oil (1 tbsp)
- Instead of Honey: Maple syrup, Agave nectar
Equipment Needed
- Large Mixing Bowl
- Potato Masher
- Whisk or Fork
- Measuring Cups and Spoons
- Skillet or Griddle
- Spatula
- Plate or Cooling Rack (optional)
Critical Steps — Do Not Skip
- Mashing the sweet potatoes until completely smooth
- Ensuring the batter is not over‑mixed
- Cooking on low heat to achieve a tender interior and golden exterior
Chef Tips from the Video
- Use a very ripe banana for maximum sweetness and moisture.
- Add a pinch of orange zest for a bright flavor twist.
- For extra fluffiness, separate the egg and fold in beaten egg whites at the end.
Troubleshooting
Pancakes are dense and heavy.
Do not over‑mix the batter and ensure the baking powder is fresh. Adding a little extra milk can lighten the texture.
Pancakes stick to the skillet.
Make sure the skillet is properly preheated and lightly greased. Use a non‑stick surface or add a bit more butter/oil before each batch.
Pancakes brown too quickly before the center cooks.
Lower the heat to medium‑low and cover the pan briefly to trap steam, allowing the interior to finish cooking.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days; reheat in a skillet or toaster oven.
Freezer: Freeze individual pancakes on a parchment sheet, then transfer to a zip‑top bag for up to 1 month. Reheat directly from frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the batter up to step 4 and refrigerate for up to 12 hours; give it a quick stir before cooking.
- Cook pancakes ahead of time, freeze, and reheat for a quick breakfast.
Frequently Asked Questions
What is the cultural significance and history of sweet potato pancakes in American breakfast cuisine?
Sweet potato pancakes have become popular in recent years as a wholesome twist on classic American pancakes, reflecting a growing interest in using root vegetables for added nutrition and flavor. They are often featured in brunch menus and home cooking as a gluten‑free, fiber‑rich alternative.
What are traditional regional variations of sweet potato pancakes in the United States?
In the Southern U.S., sweet potato pancakes are sometimes flavored with pecans or maple syrup, while in the Pacific Northwest they may include berries or be served with a dollop of crème fraîche. Some New England versions add a hint of nutmeg, echoing historic colonial spice blends.
How is a sweet potato pancake traditionally served in American brunch culture?
They are typically stacked, brushed with melted butter, and drizzled with maple syrup or honey. Accompaniments often include fresh fruit, yogurt, or a side of crispy bacon for contrast.
What occasions or celebrations are sweet potato pancakes associated with in American cuisine?
Because of their comforting flavor and bright orange hue, they are popular at fall gatherings, Thanksgiving brunches, and holiday breakfasts, symbolizing abundance and warmth.
What authentic ingredients are essential for the NYT Cooking sweet potato pancake recipe versus acceptable substitutes?
The core ingredients are sweet potatoes, a ripe banana, gluten‑free all‑purpose flour, and a leavening agent (baking powder). Substitutes like almond flour or mashed pumpkin can be used, but they will change texture and flavor.
What are the most common mistakes to avoid when making the NYT Cooking sweet potato pancakes?
Common errors include over‑mixing the batter, using too high heat which burns the exterior, and adding too much flour which makes the pancakes dense. Follow the low‑and‑slow cooking tip emphasized in the video.
Why does this sweet potato pancake recipe use a banana instead of extra sweet potato for sweetness?
The banana provides natural sugars and moisture, helping the batter stay tender while keeping the sweet potato flavor subtle. It also adds a slight banana aroma that complements the cinnamon and nutmeg.
Can I make the NYT Cooking sweet potato pancakes ahead of time and how should I store them?
Yes, you can prepare the batter up to step 4 and refrigerate for up to 12 hours. Cooked pancakes can be stored in the refrigerator for 3 days or frozen for up to a month; reheat in a skillet or toaster oven.
What texture and appearance should I look for when cooking the NYT Cooking sweet potato pancakes?
The edges should set and turn golden brown while the surface shows small bubbles. The interior should be soft and slightly fluffy, not rubbery. A gentle flip when the edges are firm ensures even cooking.
How do I know when the sweet potato pancakes are done cooking?
When the bottom is golden (about 3‑4 minutes) and the top no longer looks wet, flip the pancake. After the second side turns golden and a toothpick inserted into the center comes out clean, they are done.
What does the YouTube channel NYT Cooking specialize in?
The YouTube channel NYT Cooking, produced by The New York Times, specializes in a wide range of recipes that blend classic techniques with modern twists, often highlighting seasonal ingredients, dietary accommodations, and detailed culinary storytelling.
How does the YouTube channel NYT Cooking's approach to American breakfast dishes differ from other cooking channels?
NYT Cooking emphasizes thorough ingredient sourcing, precise measurements, and health‑focused adaptations—such as the gluten‑free sweet potato pancake—while many other channels may prioritize speed over nutritional balance.
Last updated: August 20, 2026
