Sweet Potato Pancakes


YIELDS: 8 SERVINGS
PREP TIME: 0 HOURS 25 MINS
TOTAL TIME: 0 HOURS 45 MINS

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 small sweet potatoes, roasted and pureed until smooth (about ¾ cup puree)
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • Butter, for cooking and serving
  • Toasted pecans, for serving
  • Maple syrup, for serving

DIRECTIONS

⇆

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 syrup.

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