Description
Delicious and fluffy Sweet Potato Pancakes made with roasted sweet potatoes, warm spices, and buttermilk. These pancakes are perfect for a cozy breakfast or brunch, served with butter, toasted pecans, and maple syrup.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 Tbsp packed brown sugar
- 3/4 tsp kosher salt
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Wet Ingredients
- 1 3/4 cups buttermilk
- 2 small sweet potatoes, roasted and pureed until smooth (about 3/4 cup puree)
- 2 large eggs
- 1 tsp pure vanilla extract
For Cooking and Serving
- Butter, for cooking and serving
- Toasted pecans, for serving
- Maple syrup, for serving
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, brown sugar, kosher salt, cinnamon, nutmeg, and ginger until evenly combined to create the dry pancake mix.
- Prepare wet ingredients: In a separate bowl, whisk together the buttermilk and pureed roasted sweet potatoes until smooth. Then add in the eggs and vanilla extract, whisking thoroughly to combine all wet components.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon just until the batter comes together; avoid overmixing to keep pancakes tender.
- Cook the pancakes: Heat a large nonstick skillet or griddle over medium heat and melt Butter until foamy. Reduce heat to medium-low and ladle about 1/2 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the bottom is golden brown, approximately 3 minutes. Flip the pancakes carefully and cook the other side until golden, about 3 more minutes.
- Finish and serve: Repeat with the remaining batter, adding more butter as needed. Serve the pancakes warm topped with butter, toasted pecans, and maple syrup for a delicious breakfast treat.
Notes
- Roasting sweet potatoes enhances their natural sweetness and provides a smooth puree texture for the batter.
- Be careful not to overmix the batter to ensure fluffy pancakes.
- To keep pancakes warm while cooking batches, place them on a baking sheet in a low oven (around 200°F).
- Use fresh buttermilk or substitute with a mixture of milk and lemon juice/vinegar if needed.
- Adjust spices according to taste preferences, adding more cinnamon or nutmeg for extra warmth.
Nutrition
- Serving Size: 1 pancake (approx. 1/8 of recipe)
- Calories: 220
- Sugar: 6g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
