Sweet Potato Pancakes

Sweet Potato Pancakes

Folks usually reserve leftovers for lunch or dinner, but these pancakes prove they can be just as good at breakfast!

Sweet Potato Pancakes
Makes about 10
  • 2 cups all-purpose flour
  • 2 tablespoons firmly packed light brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • 1½ cups whole milk
  • ½ cup sour cream
  • ½ cup mashed cooked sweet potato
  • 2 large eggs
  • Unsalted butter and chopped pecans, to serve
  • ½ cup whole berry cranberry sauce (leftover)
  • ¼ cup cane syrup
  • 1 tablespoon red wine vinegar
  1. In a large bowl, stir together flour, brown sugar, baking powder, salt, cinnamon, and baking soda.
  2. In a medium bowl, whisk together milk, sour cream, sweet potato, and eggs.
  3. Create a well in center of flour mixture; add milk mixture, stirring until just combined.
  4. Heat a large griddle or nonstick skillet over medium heat. Spray with cooking spray. Working in batches, scoop batter by ⅓ cupfuls onto hot griddle or skillet. Cook until bubbles form in center, 2 to 3 minutes. Turn and cook until edges are set, 2 to 3 minutes. Wipe skillet clean between batches. Top pancakes with butter and chopped pecans.
  5. In a small bowl, stir together cranberry sauce, cane syrup, and vinegar. Drizzle on top of pancakes.



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