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Sweet Potato Buttermilk Pancakes

March 28, 2019

I have previously made some super simple 2-ingredient sweet potato pancakes.   They are impressive for the ease of them, but I wanted to make a bit heartier denser version for a brinner.  I ended up three-quartering the recipe below to yield 8 pancakes 2-3 servings.

Difficulty: Easy
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 mins
Yield: 10-12
Taste: Good

Added pear slices


1 cup mashed sweet potatoes, sweet potato puree
1 3/4 cups buttermilk
1 large egg
2 teaspoons vanilla extract
4 tablespoons unsalted butter, melted
1 3/4 cups all-purpose flour
1/3 cup loosely packed brown sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
Optional: fruit, maple syrup for serving


  1. In a large bowl, whisk together the sweet potatoes, 1 cup of the buttermilk, egg and vanilla extract. Whisk in the melted butter, making sure to whisk constantly so you don’t cook the egg if it’s still warm.
  2. In a smaller bowl, whisk together the flour, sugar, baking powder, soda, cinnamon, cloves, nutmeg and salt. Stir the dry ingredients into the potato mixture until just combined, then stir in the remaining buttermilk until no lumps remain
  3. Heat a large skillet or electric griddle over medium heat and butter it if desired. Add the pancake batter to the skillet 1/4 cup at a time, slightly smoothing it out if needed. Cook until bubbles appear on the tops of the batter rounds (about 2 minutes or so) and then flip, cooking for another minute or two. Remove and repeat with remaining batter. Serve immediately with optional maple syrup.


From → Breakfast

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