Sweet Potato Pancakes

sweet potato pancakes

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
  1. In a large bowl, stir together flour, brown sugar, baking powder, pie spice, salt, and baking soda.
  2. In a medium bowl, whisk together buttermilk, sweet potato, and eggs.
  3. 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.
  4. 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.



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