Greetings, friends. Today’s recipe for Sweet Potato Pancakes is one that adds a little extra comfort to the breakfast menu rotation. I like to use roasted sweet potatoes (great use for leftovers!), but canned sweet potatoes are perfectly fine too! If you’re feeling particularly indulgent, top with some whipped cream and toasted pecans.
I absolutely LOVE making pancakes. It doesn’t matter if they’re from-scratch or from a mix, the actual ritual of waiting for the pan to heat up, then adding the batter in perfect circles (or, more often, Minnie Mouse) and patiently waiting for the bubbles to show up and edges to set before flipping them over to reveal their golden brown perfection. Let’s not forget the incessant requests for status updates from the littles, “Is is ready yet, Mama?”
I have a few favorite tricks to ensure consistent results when making pancakes: First, my laser thermometer. I find that by checking the temperature of my skillet throughout the process, I am able to adjust the burner as needed to maintain a consistent temperature. I typically prefer to cook pancakes at 375 degrees F. HOWEVER, with pancakes that have a thicker, more moist batter like Sweet Potato Pancakes, Banana Pancakes, or Zucchini Pancakes I lean toward 350 degrees F to ensure that they’re able to cook through before the surface gets too dark.
Second, I make all of my pancakes the exact same size by using an ice cream scoop to add the batter into the pan. This helps them to cook up evenly and make a lovely stack on the serving plate.
Another go-to trick for perfect pancakes is to keep them warm in the oven until ready to serve. For best results, set a wire rack over a baking sheet to allow for good air flow on both sides of the pancakes. Set oven to the “keep warm” setting, or turn oven to the lowest temperature setting (175-200 degrees). Arrange pancakes on the rack in the warm oven to keep them from getting soggy and cold while you finish making the remaining pancakes.
Now let’s make some pancakes!Print
Sweet Potato Pancakes
Sweet Potato Pancakes make for a decadent brunch using leftover sweet potatoes.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8–10 pancakes 1x
- Category: Breakfast
2 tablespoons melted butter (or oil)
1/4 cup brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup mashed sweet potatoes
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup buttermilk
pure maple syrup, for serving
whipped cream, optional, for serving
1 cup chopped toasted pecans, for serving
In a large mixing bowl, beat the melted butter, brown sugar, egg, and vanilla until smooth. Add sweet potatoes, followed by the buttermilk, mixing until combined.
In a separate bowl, whisk/sift together the flour, baking soda, cinnamon, salt, and nutmeg.
Add dry ingredients to the sweet potato mixture, gently folding just until combined. Be careful not to overmix.
Heat a nonstick or cast iron skillet over medium heat (350 degrees F). Spray with nonstick spray. Add batter to pan, cooking 2-3 minutes until bubbles appear on the surface and the edges lose their shine. Flip pancake over and cook an additional 2-3 minutes.
Transfer cooked pancakes to a wire rack in a warm oven (175-200 degree F). Repeat with remaining batter.
Serve with maple syrup, toasted pecans, and whipped cream, if desired.
Makes 8-10 pancakes.
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