These pancakes are a great way to use leftover baked sweet potatoes.
Sweet Potato Pancakes
Makes 4 Servings
- 1¾ cups all-purpose flour
- 3 tablespoons firmly packed dark brown sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1¾ cups whole buttermilk, room temperature
- ¾ cup finely mashed roasted sweet potato (about 2 small sweet potatoes)
- 2 large eggs, room temperature
- ¼ cup finely chopped pecans*, toasted
- Garnish: cane syrup, toasted pecan halves
- In a large bowl, stir together flour, brown sugar, baking powder, pie spice, salt, and baking soda.
- In a medium bowl, whisk together buttermilk, sweet potato, and eggs.
- Make a well in center of flour mixture; add buttermilk mixture. Stir just until combined. (Mixture will be thick and slightly lumpy.) Fold in chopped pecans.
- Spray a large griddle or nonstick skillet with cooking spray, and heat over medium heat. Drop batter by ⅓ cupfuls onto hot griddle or into hot skillet. Cook until edges are dry and bubbles form in center of pancakes, 2 to 3 minutes per side. Garnish with cane syrup and toasted pecan halves, if desired.
*We used Cane River Pecan Company Pecan Halves.