Sweet Potato Pancakes

If you love pumpkin pie…or sweet potato pie…or sweet potato cake…or all of the above…then you will LOVE these pancakes. This stack of steaming pancakes burst with the flavors of autumn (and will disappear in no time). They’re also a delicious way to enjoy leftover Thanksgiving sweet potatoes!
Stack of sweet potato pancakes with maple syrup pouring on top.
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Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 283
Author Liren Baker

Ingredients

  • 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.]

Instructions

  • 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.

Notes

You can also use leftover sweet potatoes from a Thanksgiving casserole, just be careful of sweetness. If you are using pureed sweet potatoes, you may need to add a touch more flour if you find the batter is too thin.
Adapted from Best Buttermilk Pancakes, Martha Stewart Living, January 2001.

Nutrition

Calories: 283kcal | Carbohydrates: 40g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 412mg | Potassium: 380mg | Fiber: 1g | Sugar: 10g | Vitamin A: 4995IU | Vitamin C: 0.7mg | Calcium: 167mg | Iron: 1.9mg
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