Sweet Potato Pancakes
recipe by Kat Boytsova at Delish
Ingredients:
- 1 3/4 c. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tbsp. packed brown sugar
- 1 tsp. kosher salt
- 1 tsp. cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1 3/4 c. buttermilk*
- 2 cooked sweet potatoes, pureed in a blender until smooth (about ¾ cup puree)**
- 2 large eggs
- 1 tsp. pure vanilla extract
- Butter, for cooking and serving
- Toasted pecans, for serving
- Maple or hickory syrup, for serving
Directions:
- In a large bowl, whisk together flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together buttermilk and sweet potato puree, then add eggs and vanilla.
- Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.
- Melt butter in a large nonstick skillet or griddle over medium heat. When butter is foamy, reduce heat to medium-low and ladle a scant ½ cup pancake batter into skillet. Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes, then flip and cook other side until golden, another 3 minutes.
- Repeat with remaining batter. Serve with more butter, toasted pecans, and maple or hickory syrup. Makes 8 servings.
*If you don’t have/can’t find buttermilk, try this kitchen hack: Use 1 tablespoon white vinegar, plus enough regular milk to measure 1 cup. Stir, then let stand for 5 minutes.
**The easiest way to cook sweet potatoes for use in many different recipes is to microwave them. Check out the how-to here.
Be sure to round out your menu for the rest of Fat Tuesday with these recipes from our archive…