Pancakes are a fantastic baby led weaning breakfast anytime of year, but the holiday season means sweet potatoes are tumbling from the produce aisles. These fluffy, delicious pancakes are perfect option for your little one; they’re easy to handle, nutritious, and are sure to become a Christmas family favorite!

Light and fluffy sweet potato and buttermilk pancakes, spiced with cinnamon and nutmeg, topped with protein packed Greek yogurt and antioxidant rich blueberries. A healthy baby led weaning breakfast. This easy recipe makes a festive Christmas breakfast recipe! #sweetpotato #pancakes #christmasrecipes #holidayrecipes #babyledweaning #babyledfeeding

Sweet potatoes are considered a superfood – densely packed with the powerful antioxidant beta carotene, which aids in cognitive function, as well as eye and skin health. Topping your little one’s pancakes with vibrant blueberries and creamy greek yogurt will add natural sweetness with a boost of protein, probiotics, and vitamins C, K, and manganese. Did I mention these have heaps of fiber? This is a baby led weaning breakfast you’ll want to keep in your cookbook!

Light and fluffy sweet potato and buttermilk pancakes, spiced with cinnamon and nutmeg, topped with protein packed Greek yogurt and antioxidant rich blueberries. A healthy baby led weaning breakfast. This easy recipe makes a festive Christmas breakfast recipe! #sweetpotato #pancakes #christmasrecipes #holidayrecipes #babyledweaning #babyledfeeding

Nutrition isn’t the only thing I have in mind when I make these for my guys. Healthy is a huge winner in any book, yes, but these are so incredibly easy to make for all the yummy goodness they offer. Using a blender to mix the sweet potato and other wet ingredients only takes a moment – not a lot of extra pancake time to ask for such a perfect baby led weaning breakfast!

BONUS: This smell will hit that perfectly toasty holiday spot. Hello, cinnamon and nutmeg – you gorgeous aroma, you.

Light and fluffy sweet potato and buttermilk pancakes, spiced with cinnamon and nutmeg, topped with protein packed Greek yogurt and antioxidant rich blueberries. A healthy baby led weaning breakfast. This easy recipe makes a festive Christmas breakfast recipe! #sweetpotato #pancakes #christmasrecipes #holidayrecipes #babyledweaning #babyledfeeding

I hope you’re having an amazing holiday season, Mommas! Let me know what you (and your babes) think of these sweet potato beauties! I know your family will love these just as much as mine does, and if they don’t…well…bah humbug!

All of the ingredients in these Fluffy Buttermilk Sweet Potato and Cinnamon Pancakes are inexpensive and easily to find. No crazy produce, and it’s all available in-store.

If you want to see more baby led weaning breakfast ideas, then you should check these out:

Apple Cinnamon and Raisin Sugar-Free BLW Muffins 

Blueberry Oat Pancakes with Greek Yogurt

Sugar Free BLW Muffins – Banana, Lemon, and Walnut 

Butternut Squash and Goats Cheese Pancakes

Taste and Rate (pretty please)

We are making a huge effort to better ourselves here at Baby Led Feeding, so if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #babyledfeeding on Instagram or Facebook.

Aileen xoxox

Light and fluffy sweet potato and buttermilk pancakes, spiced with cinnamon and nutmeg, topped with protein packed Greek yogurt and antioxidant rich blueberries. A healthy baby led weaning breakfast. This easy recipe makes a festive Christmas breakfast recipe! #sweetpotato #pancakes #christmasrecipes #holidayrecipes #babyledweaning #babyledfeeding

 

 

      • PREP TIME
      • 10 minutes
      • COOK TIME
      • 15 minutes
      • TOTAL TIME
      • 25 minutes
      • SERVES
      • 16 Pancakes

What goes in...

  • 250ml (1 cup) buttermilk
  • 2 eggs
  • 200g (1 cup) sweet potato purée
  • 4 tbsp melted butter
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 280g (2 cups) plain flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • Rapeseed oil, for frying
  • To serve
  • 250g (2 ½ cups) blueberries
  • 1 heaped tbsp Greek yogurt per serving

How to make it...

  1. Add the milk, eggs, potato purée , melted butter, maple syrup and vanilla to a blender and whizz until smooth.
  2. Place the flour, baking powder, cinnamon and nutmeg into a bowl, stir well and make a well in the centre.
  3. Gently whisk the wet mixture into the flour until it forms into a smooth, silky batter.
  4. Heat a pan over a medium heat with a very small amount of rapeseed oil until hot. Using an ice-cream scoop, add a measure of batter to the pan.
  5. Cook the pancake without moving until the top bubbles up, then flip over and cook the other side until golden.
  6. Remove from the pan and transfer to a plate in a warm oven while you repeat until all the batter has been used up.
  7. Place the blueberries into a pot with 1 tablespoon of water, heat gently then gently mash. Serve pancakes with a dollop of Greek yogurt and a heaped tablespoon of berries.

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