Sweet Potato Pancakes
Slightly sweet, delicately spiced, thick and fluffy pancakes made out of sweet potatoes. A hearty and comforting fall breakfast recipes!
- 2 1/2 c. all purpose flour or half wheat, half all purpose
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp melted butter
- 1 1/3 c. mashed sweet potato
- 2 large eggs
- 1 2/3 c. buttermilk
- 1/3 c. milk
- 2 Tbsp pure maple syrup
- 1 1/2 tsp pure vanilla extract
- butter syrup, chopped pecans (for serving)
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.
HOW TO 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.
HOW TO KEEP THEM WARM
If you are making a double batch or just want to keep your pancakes warm while you cook the rest of them simply preheat your oven to 200 degrees F.
As you cook the pancakes place them on a large baking sheets with a rim. Do not stack. Place in the oven while you cook more pancakes.
- My favorite way to eat these pancakes is with a generous smear of salted butter.
- Another option the kids love is pure maple syrup.
- If you are like my husband you’ll love topping them with warm cinnamon glazed apples.
- Use half all-purpose and have whole wheat flour to make them even healthier.
- As a rule of thumb pancakes are ready to flip when the middle starts to bubble on top.
- Cook on a medium and reduce the heat if the outsides are finishing before the insides. If you cook on to high of heat you will end up with dark, burnt outsides and raw middles in your pancakes.
- Make smaller pancakes rather than larger pancakes because they are easier to flip over, plus they cook more evenly. I usually use either 1/3 c. or 1/2 c. measuring cup to pour the batter onto the skillet so they are uniform in size.
- Use a nonstick skillet or griddle to make it easier to flip the pancakes.
- Do not make pancake batter ahead of time because the leavening agent baking powder starts to do it’s job the second it mixes and will lose it’s efficacy over time. If you want to prep ahead of time simply mix the dry ingredients and the wet ingredients but do NOT combine them. Then mix them right before making your pancakes.
- If you would like to freeze your pancakes after you make them place them on a baking sheet so they are not overlapping or touch. After they have completely cooled place them in the freezer for 30-60 minutes or until frozen through. Then remove them from the baking sheet and place in a freezer bag. Squeeze as much air as possible. This will help prevent freezer burn. They will keep for up to 3 months in freezer.
- To reheat you can microwave them by place up to 5 on a microwave safe plate. Try not to overlap them. A rule of thumb is to microwave for 20 seconds per pancake. Another option is to preheat your oven to 350 degrees F, then placing the frozen pancakes in a single layer on a baking sheet, cover the pan with foil and baking for about 10 minutes or until warmed through. You can also pop them in the toaster, but this will crisp up that outside.
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