These fluffy sweet potato pancakes are a delicious and nutritious breakfast option. Perfectly spiced and slightly sweet, they are sure to please everyone at the table!
Ingredients
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
- Optional toppings: maple syrup, chopped pecans, or whipped cream
Instructions
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Prepare the Sweet Potatoes:
- If you haven’t already, peel and cube the sweet potato. Boil in a pot of water for about 15-20 minutes, or until tender. Drain and mash until smooth. Measure out 1 cup of the mashed sweet potato and set aside to cool slightly.
- If you haven’t already, peel and cube the sweet potato. Boil in a pot of water for about 15-20 minutes, or until tender. Drain and mash until smooth. Measure out 1 cup of the mashed sweet potato and set aside to cool slightly.
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Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
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Combine Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, and the cooled mashed sweet potato until smooth.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, and the cooled mashed sweet potato until smooth.
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Combine Wet and Dry Mixtures:
- Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay.
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Preheat the Pan:
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter to coat the surface.
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Cook the Pancakes:
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip and cook for an additional 2-3 minutes, or until golden brown.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip and cook for an additional 2-3 minutes, or until golden brown.
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Serve:
- Remove the pancakes from the skillet and keep warm in a low oven while you cook the remaining batter. Serve warm with your choice of toppings such as maple syrup, chopped pecans, or whipped cream.
- Remove the pancakes from the skillet and keep warm in a low oven while you cook the remaining batter. Serve warm with your choice of toppings such as maple syrup, chopped pecans, or whipped cream.
Tips
- For extra flavor, consider adding a handful of chocolate chips or chopped nuts to the batter.
- These pancakes can be made ahead of time and reheated in the toaster or microwave.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy your delicious sweet potato pancakes!
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