Sweet Potato Pancakes
With earthy sweet potatoes, warming cinnamon, and a touch of maple, these Sweet Potato Pancakes are naturally sweet, nutrient-rich, and ridiculously delicious.
Servings: 6
Ingredients
- 2 cups flour whole white wheat, all-purpose, or a 1:1 gluten-free flour blend
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 1 teaspoon ground cinnamon
- ½ teaspoon grated nutmeg
- 1 cup sweet potato puree ~2 medium sweet potatoes, mashed
- 1½ cups buttermilk see note for homemade
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 2 tablespoons melted unsalted butter + more for greasing skillet
Instructions
- Preheat the oven to 200℉/90℃. Once heated, place a baking sheet fitted with a cooling rack into the oven. This is to keep the pancakes warm as you cook the batter. Skip this step if people will be eating the pancakes as they are prepared.
- Over a large mixing bowl, sift together 2 cups flour with 2 teaspoons baking powder, ½ teaspoon table salt, 1 teaspoon ground cinnamon, and ½ teaspoon grated nutmeg and lightly whisk together to evenly incorporate.
- In a separate medium bowl, whisk together 1 cup sweet potato puree, 1½ cups buttermilk, 2 large eggs, 1 teaspoon vanilla extract, 2 tablespoons maple syrup, and 2 tablespoons melted unsalted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined and the flour is just moistened and no flour pockets remain. Don't overmix. If your batter appears too thick, add in up to an additional ¼ cup of buttermilk, 1 tablespoon at a time.
- Set the batter aside and preheat a large nonstick skillet or griddle to medium heat and grease with melted butter.
- Once the pan is heated, ladle the pancake batter, using ¼ cup of batter per pancake, onto the heated skillet. Cook until bubbles form on the surface of the pancakes and the edges are dry. Flip the pancakes and cook for 1-2 minutes before removing them from the skillet. Do not be tempted to push down on the pancakes as they finish cooking.
- Once pancakes are prepared, transfer them to the baking sheet in the oven, to hold warm in the oven for up to 1 hour before serving. Repeat the process with the remaining batter.
- Serve with butter, maple syrup, and/or nuts as desired.
For Sweet Potato Puree
- Bake one large or two medium sweet potatoes at 400°F for 45-60 minutes, or until the potatoes are super soft and the flesh gives easily when tested with a fork. Alternatively, cook sweet potatoes in the Instant Pot Sweet Pot using my Instant Pot sweet potato recipe. Allow to cool slightly, remove the skin, and mash the potatoes using a fork or food processor. Measure out 1 cup of the puree and proceed with the recipe.
Video
Notes
Homemade Buttermilk: Mix 1 teaspoon of lemon juice or vinegar with milk (dairy or non-dairy) and let it sit for 5 minutes.
Dairy-Free: Use non-dairy milk to make buttermilk and melted dairy-free butter, canola oil, or melted coconut oil in place of melted butter.
Egg-Free: Combine 2 tablespoons of ground flaxseed with ½ cup of milk or water and let sit for 5 minutes before adding to the wet ingredients.
Storage: Let cool, transfer to an airtight container, and refrigerate up to 4 days. Reheat in microwave in 30-second intervals.
Freeze: Lay pancakes on baking sheet, flash-freeze until frozen solid, then transfer to a freezer-safe bag. Store in freezer for up to 3 months. Reheat from frozen.
Nutrition
Calories: 307kcal | Carbohydrates: 50g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 327mg | Potassium: 521mg | Fiber: 3g | Sugar: 10g | Vitamin A: 9265IU | Vitamin C: 9mg | Calcium: 171mg | Iron: 3mg
