Tender, whole wheat, sweet potato pancakes are topped with a spiced apple compote–a great way to start any day!
The first full weekend in our new house called for a special breakfast. We had been eating WHATEVER we could grab for breakfast that was quick and easy as we unpacked and adjusted back to early school mornings. I was done with toast and cereal and wanted a REAL breakfast. And even though it was unseasonably hot, I was ready for fall.
Hence, Sweet Potato Pancakes with Spiced Apple Compote. Filling? Check! Healthy? Check! Reminiscence of fall and cooler temperatures? Check! Delicious? Double Check! We were good to go.
As you know, I LOVE sweet potatoes. I eat them in savory dishes, sweet dishes, for breakfast, lunch, dinner, and dessert. You add the warming spices of cinnamon, ginger, and nutmeg to apples simmering in pure maple syrup–well, I am beyond ready to toss the googles into storage and break out my sweaters and boots.
These are a great start to any morning, especially a morning that I was waking up HOME with my family. Such a great way to celebrate the new season of our lives.
- For the Spiced Apple Compote:
- 2 Braburn apples, diced into ½inch cubes
- ¼ cup apple juice (or cider or water)
- 1 teaspoon cinnamon
- ½ teaspoon freshly ground nutmeg
- ½ teaspoon freshly ground ginger root
- ¼ cup maple syrup
- For the Pancakes:
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon freshly grated nutmeg
- 1 cup (or 1 large) cooked, mashed sweet potato (skin removed)
- 1½ cups buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- 2 tablespoons melted butter (or canola or melted coconut oil)
- For the compote:
- Bring all ingredients to a boil. Reduce to a simmer and cover. Allow to simmer until apples are tender, about 25 minutes while making and cooking the pancakes.
- For the pancakes:
- Mix together the flour, baking powder, salt, cinnamon, and nutmeg in a large bowl.. Set aside.
- Whisk together the milk, eggs, vanilla, maple syrup, and melted butter. Stir into dry ingredients until just combined.
- Set aside the batter, while you heat a greased or non-stick skillet to medium heat.
- Scoop ½ cup batter onto griddle for each pancake. Flip when bubble start to appear, about 5 minutes. Flip and cook for another 3-4 minutes.
Note: Feel free to substitute the cooked, mashed sweet potato with canned pumpkin. You may need to cut back on the liquid just a bit, as canned pumpkin tends to be moister then cooked sweet potato. Yes, they will be Pumpkin Pancakes, but still just as yummy.
Looking for other pancake recipes? Check these out!