If you love pumpkin pie, sweet potato pie, sweet potato cake or all of the above, you’ll LOVE Sweet Potato Pancakes. Also delicious for leftover Thanksgiving sweet potatoes!
Note: This post first appeared November 4, 2012 and was updated on November 29, 2015 with improved kitchen notes and recipe annotation. The recipe video for Sweet Potato Pancakes was added and images updated again October 29, 2017. I hope you enjoy this favorite from my kitchen.
It was Friday night and as I turned over and snuggled my cheek into my pillow, my thoughts drifted to just one thing: pancakes. I was already thinking of Sunday morning pancakes. And I knew I wouldn’t be able to wait for Sunday.
But there was one more thing. As I began to dream of a leisurely Saturday morning, I thought of the sweet potatoes I brought home from the market. I knew what must be done.
I rose this morning and even before I poured myself a cup of coffee, I set to work preheating my griddle and measuring out my flour. Buttermilk was poured and eggs were cracked. And then I began to mash some sweet, steaming sweet potato, their vivid orange brightening my spirits. A dash of cinnamon and a wee bit of nutmeg, and I was soon stirring up autumn in a bowl.
With a generous drizzle of maple syrup, the edge of my fork chiseled out a wedge of the Sweet Potato Pancakes. And as brought the bite to my mouth and tasted the sweetness of the potato, I nearly had to remind myself that I was no longer dreaming. My vision was finally reality.
More favorite breakfast recipes from Kitchen Confidante:
Sweet Potato Pancakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 large egg lightly beaten
- 1 1/2 cups buttermilk
- 2 tablespoons unsalted butter melted, plus ½ teaspoon for griddle
- 1 sweet potato cooked (can be boiled, or baked in oven or microwave), peeled and mashed (about 3/4 cup). [See notes below.]
- Heat griddle to 375°F.
- Whisk together flour, baking powder, baking soda, salt, sugar, cinnamon and nutmeg in a medium bowl.
- Add egg, buttermilk, and 2 tablespoons butter using a whisk until just combined. Stir in the mashed sweet potato. Do not over mix; the batter should have small lumps.
- Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining ½ teaspoon of butter onto griddle. Wipe off excess with a paper towel.
- Using an ice cream scoop or ladle, pour pancake batter (about half a cup), 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2½ minutes, flip over. Cook until golden on bottom, about 1 minute.
- Serve warm with a drizzle of pure maple syrup.