Sweet Potato Pancakes

Sweet Potato Pancakes make for a decadent brunch using leftover sweet potatoes. 



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

pinch salt

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.