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Sweet Potato Pancakes

Slightly sweet, delicately spiced, thick and fluffy Sweet Potato Pancakes. A hearty and comforting fall breakfast recipes!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Sweet Potato Pancakes
Servings: 8
Calories: 280kcal
Author: Julie Evink

Ingredients

  • 2 1/2 cups all purpose flour or half wheat, half all purpose
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter
  • 1 1/3 cups mashed sweet potato
  • 2 large eggs
  • 1 2/3 cups buttermilk
  • 1/3 cup milk
  • 2 tablespoons pure maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • Butter syrup, chopped pecans (for serving)

Instructions

  • In a medium bowl, combine flour, pie spice, baking powder, baking soda and salt.
  • In a large bowl, whisk melted butter, sweet potatoes, eggs, buttermilk, milk, syrup and vanilla. Add dry ingredients and stir until just combined.
  • Heat a griddle over medium-low heat and grease liberally with butter. Scoop 1/3 cup portions of batter onto the griddle and lightly spread into a circle (the batter will be thick). Cook until set on the bottom, then flip and cook on the other side. Since these pancakes are thick be sure to cook them over low or medium heat; you don't want the outside to burn before the inside is cooked through.
  • Serve pancakes warm with butter, syrup and chopped pecans.

Notes

Mashed Sweet Potatoes: Scrub and a prick two medium-large sized sweet potatoes. Wrap with foil and bake in a 400°F oven for about 45 minutes, until tender. Cool slightly, then scoop out the flesh and mash it.

Nutrition

Calories: 280kcal | Carbohydrates: 46g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 325mg | Potassium: 421mg | Fiber: 2g | Sugar: 9g | Vitamin A: 9215IU | Vitamin C: 9.2mg | Calcium: 129mg | Iron: 2.5mg