Sweet Potato Pancakes

5 from 3 votes

A delicious, leveled-up pancake recipe with a delightfully sweet, melt-in-your-mouth interior and crispy edges. It's a comforting treat boasting sweet potatoes, warm holiday spices, and more! Pure satisfaction any weekday morning or lazy Sunday breakfast!

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 281kcal

Author Imma

Ingredients

1½ cups (180g) all-purpose flour
2 teaspoons (5g) baking powder
½ teaspoon (3.5g) salt
1 teaspoon (3g) ground cinnamon
½ teaspoon (1.5g) ground ginger
½ teaspoon (1.5g) nutmeg, freshly grated
1 cup (240ml) sweet potato puree (or 1 cup mashed sweet potatoes)
2 tablespoons (25g) brown sugar
1 cup (240ml) buttermilk
2 eggs
1 teaspoon (5ml) vanilla extract
4 ounces (113g) butter, melted and divided

Instructions

Add flour, baking powder, salt, cinnamon, ginger powder, and grated nutmeg in a medium mixing bowl. Lightly mix until everything is evenly incorporated.
Add sweet potato puree, brown sugar, buttermilk, eggs, and vanilla in a larger mixing bowl. Using a hand mixer, mix until fully combined, 2-3 minutes.
Pour the dry ingredients into the wet ingredients and continue mixing until combined. Don't overmix, but you want the flour to be completely moistened.
Finally, add 2 ounces of melted butter (save the rest to cook the pancakes) and fold in using a spatula. Set batter aside.
Preheat a large nonstick cast iron skillet over medium heat and lightly grease with melted butter. Once the pan is heated, use ¼ cup scoop of pancake batter and pour on the heated skillet. Cook until bubbles form and the edges dry (2-3 minutes).
Flip the pancakes and cook for an additional 1-2 minutes before removing them from the skillet. Remember, do not be tempted to push down on the pancakes as they finish cooking. Repeat the process with the rest of the pancake batter.
To keep the pancakes warm until ready to serve, preheat the oven to 200℉/95℃. Once heated, place a baking sheet fitted with a cooling rack into the oven, then transfer the pancakes to the baking sheet.
Serve sweet potato pancakes with butter, maple syrup, and nuts as desired.

Notes

If your batter appears too thick, add up to an additional ¼ cup of buttermilk, 1 tablespoon at a time.
Just pour enough batter and spread it thinly to allow even cooking.
Use a measuring cup to control the amount of batter when cooking.
The perfect time to flip the batter is when the bubbles form and the edges start to dry. Don't press because the batter will squeeze out, ruining the shape.
Adjust the heat occasionally to prevent burning the batter.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition