Save A vibrant, savory stack of sweet potato pancakes infused with chili and garlic, layered with a tangy yogurt sauce. Perfect for brunch or a flavorful vegetarian dinner.
I first made these sweet potato pancake stacks after searching for a brunch dish with bold flavors that everyone would remember. The chili and garlic add depth, and the creamy yogurt sauce brings it together in every bite.
Ingredients
- Pancakes: 2 medium sweet potatoes (about 500 g), peeled and grated, 2 large eggs, 1/2 cup (60 g) flour (all-purpose or gluten-free), 2 cloves garlic, finely minced, 1 small red chili, deseeded and finely chopped, 2 green onions, finely sliced, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp fresh cilantro or parsley, chopped, 2–3 tbsp olive oil (for frying)
- Yogurt Sauce: 3/4 cup (180 g) Greek yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, 1 tbsp fresh cilantro or parsley, chopped, salt and pepper to taste
- Garnish: Sliced green onions, extra chili slices (optional), fresh herbs
Instructions
- Mix Pancake Batter:
- In a large bowl, combine grated sweet potatoes, eggs, flour, garlic, chili, green onions, cumin, smoked paprika, salt, pepper, and chopped herbs. Mix until well combined.
- Heat Skillet:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
- Cook Pancakes:
- Scoop 1/4 cup of the mixture per pancake into the skillet, flattening gently with a spatula. Cook 3–4 minutes per side, until golden and cooked through. Work in batches, adding more oil as needed.
- Prepare Yogurt Sauce:
- While pancakes cook, whisk together all yogurt sauce ingredients in a small bowl. Adjust seasoning to taste.
- Assemble Stacks:
- To assemble, layer pancakes with a dollop of yogurt sauce between each. Stack 2–3 pancakes per serving.
- Garnish and Serve:
- Garnish with sliced green onions, extra chili, and fresh herbs. Serve immediately.
Save My family loved stacking and layering their own pancakes at the table. Even picky eaters were impressed by the balance of sweet, spicy, and tangy flavors.
Required Tools
Large mixing bowl, box grater, nonstick skillet, spatula, small bowl for sauce, knife and cutting board
Allergen Information
Contains eggs and dairy. Use gluten-free flour for GF version and plant-based alternatives for dairy or egg allergies.
Nutritional Information (per serving)
Calories: 275, Total Fat: 11 g, Carbohydrates: 34 g, Protein: 9 g
Save Try these chili garlic sweet potato pancake stacks for your next brunch or dinner—they're guaranteed to be a crowd-pleaser. The tangy yogurt sauce lifts every bite!
Recipe FAQ
- → How do you grate sweet potatoes for pancakes?
Use a box grater for finely shredding peeled sweet potatoes to achieve tender, evenly cooked pancakes.
- → Can I make this dish gluten-free?
Yes, substitute all-purpose flour with a gluten-free blend to cater to gluten sensitivities.
- → What vegan alternatives work for this meal?
Swap Greek yogurt with plant-based yogurt and replace eggs with flax eggs for a vegan-friendly stack.
- → What sauce pairs well with the pancakes?
A lemony Greek yogurt sauce with fresh herbs enhances flavor and adds cool creaminess to the layers.
- → How spicy are the pancake stacks?
The heat can be adjusted by using more chili or keeping the seeds in for extra kick, or choosing milder peppers.