Description
Delight in these fluffy and flavorful Sweet Potato Pancakes, a perfect autumn breakfast treat. Made with roasted sweet potatoes and warm spices like cinnamon, nutmeg, and ginger, these pancakes offer a delicious twist on the classic recipe. Served with butter, toasted pecans, and maple syrup, they make a comforting meal for family and friends.
Ingredients
Units
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, ground nutmeg, and ground ginger until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk and the roasted sweet potato puree until smooth. Then add the eggs and pure vanilla extract, whisking until the mixture is fully incorporated.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a wooden spoon until just combined; be careful not to overmix to keep the pancakes tender.
- Cook Pancakes: Heat a large nonstick skillet or griddle over medium heat and melt some butter. Once the butter is foamy, reduce the heat to medium-low. Ladle about a scant 1/2 cup of batter onto the skillet. Cook until bubbles start to form on the surface and the bottom is golden, about 3 minutes. Flip the pancake and cook for another 3 minutes until golden and cooked through.
- Repeat and Serve: Continue cooking the remaining batter, adding more butter to the skillet as needed. Serve the warm pancakes with extra butter, toasted pecans, and maple syrup for a deliciously comforting breakfast.
Notes
- Roasting sweet potatoes enhances their natural sweetness and gives a rich flavor to the pancakes.
- Do not overmix the batter to ensure fluffy pancakes.
- Adjust cooking temperature as needed to avoid burning the pancakes.
- To make ahead, keep cooked pancakes warm in a low oven until ready to serve.
- For a dairy-free version, substitute buttermilk with a plant-based milk and vinegar mixture and use dairy-free butter alternatives.
Nutrition
- Serving Size: 1 pancake (approx)
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
