Sweet Potato Pancakes

Time :45

Yield :8 servings

Recipe Background

Mix up your weekend breakfasts with a very different but equally delicious pancake. Sweet Potato Pancakes are a caramel-sweet and beautifully orange alternative to traditional pancakes so flavorful you won't even need syrup. Of course, it does taste even better with butter, maple syrup, and toasted pecans complementing the warm autumnal spice taste of Sweet Potato Pancakes. This is an easy and fun fall treat to get your morning bright.

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons brown sugar packed
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 3/4 cups buttermilk
2 small sweet potatoes roasted and puréed until smooth
2 large eggs
1 teaspoon vanilla extract
2 tablespoons butter
toasted pecans optional, to taste, for serving
maple syrup optional, to taste, for serving

Directions

In a large mixing bowl, whisk together the flour, the baking powder, the baking soda, the brown sugar, the salt, the cinnamon, the nutmeg, and the ginger.
In a separate medium mixing bowl, combine the buttermilk and the sweet potato purée.
Add the eggs and the vanilla extract to the wet mixture and whisk until fully combined.
Add the wet mixture to the dry ingredients and stir with a wooden spoon until just combined. Do not overmix.
In a large nonstick skillet or griddle, melt the butter over medium heat.
When butter is foamy, reduce the heat to medium-low.
Use a ladle or measuring cup to place 1/2 cup of the pancake batter into the skillet. Cook until bubbles start to form on the top of the batter and the underside of the pancake is golden, about 3 minutes.
Flip the pancake and cook the other side until golden, about 3 minutes.
Repeat these steps until all of the remaining batter has been cooked.
Serve immediately topped with the toasted pecans and the maple syrup.