Sweet Potato Pancakes

Sweet potato pancakes are the perfect cozy fall breakfast. They are perfectly sweet and have the classic fall flavors of cinnamon, nutmeg, cloves, and ginger. Best of all they are easy to make and freeze well so you can keep them on hand all season long!

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Author Sabra - This Mom's Menu

Ingredients

1 ¾ cups All-Purpose Flour
3 tablespoon Brown Sugar packed
½ teaspoon Salt
1 tablespoon Baking Powder
½ teaspoon Ground Ginger
¼ teaspoon Ground Nutmeg
1 teaspoon Cinnamon
¼ teaspoon Ground Cloves
2 Eggs Beaten
2 tablespoon Butter melted (plus additional for serving)
1 ¾ Buttermilk
1 teaspoon Vanilla Extract
¾ cup Cooked Sweet Potatoes peeled and mashed, about 1 large sweet potato
Pecans toasted and chopped for serving, optional
Real Maple Syrup for serving, optional

Instructions

In a large bowl, whisk together the dry ingredients.
1 ¾ cups All-Purpose Flour, 3 tablespoon Brown Sugar, ½ teaspoon Salt, 1 tablespoon Baking Powder, ½ teaspoon Ground Ginger, ¼ teaspoon Ground Nutmeg, 1 teaspoon Cinnamon, ¼ teaspoon Ground Cloves
In a separate medium bowl combine the eggs, melted butter, buttermilk, vanilla, and mashed sweet potato.
2 Eggs, 2 tablespoon Butter, 1 ¾ Buttermilk, 1 teaspoon Vanilla Extract, ¾ cup Cooked Sweet Potatoes
Add the wet ingredients to the dry and stir just until combined. Some small lumps are ok. Set aside and preheat the griddle or a non-stick skillet to medium-high heat.
Pour approximately ¼ cup of batter onto the hot skillet and allow it to cook until bubbles begin forming around the edges. Carefully flip the pancake and cook for an additional 1-2 minutes on the other side. Repeat with the remaining batter.
Serve the pancakes warm and with butter, pecans, and syrup if desired.
Pecans, Real Maple Syrup

Nutrition