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Sweet potato pancakes are a delicious twist on traditional buttermilk pancakes. This easy pancakes recipe makes light and fluffy pancakes, with just enough sweetness that you might even think you’re having dessert for breakfast!
The basic pancake recipe is not without it’s flaws. Flour, egg, milk, baking powder…it’s all very tasty. Poured on a hot griddle and flipped. Easy Peasy.
But what about adding something more substantial to this popular morning staple? Have you ever added chopped fresh rosemary and shredded white cheddar to the basic flapjack mix? Topped with a savory sausage gravy or scrambled eggs, it is a hearty breakfast that’s hard to beat.
My personal favorite, that I make often, are buckwheat pancakes. I actually use a pancake mix from Old Bob’s Mill Organics. You just add a few things and a tablespoon of sugar and that’s it. I like to add a heaping spoonful of sauteed fruit or fresh preserves. I like a lighter breakfast, sans eggs and meat.
For a few years, I have been making sweet potato pancakes. I make a big batch and freeze them, because they are great to pop in the microwave and eat in the morning before school. I feel like I am eating something that is made from scratch, and it is fast and fresh. You can’t get that out of a box of Eggo’s. ????
Now, now..I am not dissing your Eggo waffles. Please don’t send me hate mail. ???? What I mean here is, have you ever popped a frozen waffle in a toaster, slathered it in syrup and thought, “Man, this tastes just like what my Mom used to make”? I doubt it.
Try this twist on traditional pancakes on for size and see what you think.
Sweet potato pancakes are so good, you feel like you are eating a dessert!
Topped with real maple syrup or a little scoop of peach butter (recipe below), the pancakes are sure to conjure up memories of your favorite childhood comfort food!
Total Servings 8 pancakes
10 minPrep (inc. refrigeration & rest time)
15 minCook Time
25 minTotal Time
Ingredients
- 1 cup mashed sweet potato
- 1 cup all-purpose flour. Alternately, you can use 1/2 C white and 1/2 C wheat.
- 2 TB milled flax seed (optional)
- 1/2 C oats (rolled quick cooking oats)
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 TB sugar
- 2 eggs, beaten
- 1 1/2 C milk
- 1/4 C melted butter
Instructions
- Add all of the dry ingredients to a mixing bowl. In a larger, one add sweet potato, eggs, milk, vanilla and melted butter. Gently fold the dry ingredients into the larger bowl with the wet. Stir to incorporate the two, but do not over mix.
- Pour 1/4 cup batter onto a preheated and greased skillet or griddle. Cook pancake for 2 minutes, or until bubbles form. Flip the pancake and cook the other side for 2 minutes, or until golden. Repeat as necessary until all pancakes are cooked.
I use a large griddle to cook my sweet potato pancakes, so I can make a lot at one time. Use the back of a ladle to smooth the pancake batter a bit. This ensures that the pancake gets cooked all the way through. No one likes a doughy pancake!
If you serve mashed sweet potatoes for Thanksgiving, save the leftovers and use them to make a batch of sweet potato pancakes the next morning!
Peach Butter
1 stick of butter, softened
3/4 C of good quality peach preserves. I used the peach preserves from Dillman Farms (Bloomington, Indiana).
Use a spatula to combine the 2 ingredients. Return to refrigerator to harden so you can scoop it or put in a small container for storage. Use within 2 weeks. ** This is REALLY, REALLY great on french toast and well…just regular old toast!
I like mine just like this. Maybe just a light drizzle of hot syrup from Burton’s Maplewood Farms.
