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:

  1. In a large bowl, whisk together flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and ginger.
  2. In a separate bowl, whisk together buttermilk and sweet potato puree, then add eggs and vanilla.
  3. Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.
  4. 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.
  5. 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…

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