Sweet Potato Pancake Recipe
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This Sweet Potato Pancake Recipe makes fluffy pancakes full of flavor that are perfect for breakfast, brunch or dessert too!
If I were a breakfast food, I may want to be a pancake. Not because they are flat and fluffy at the same time (Think about that for just a second, will ya.). But because everyone likes a good pancake. Yet a good pancake isn’t always easy to come by.
Oh sure, you can whip up a real good pancake on the fly from a box mix or drop by the local pancake house to grab a stack, but we’re talking scratch made pancakes, y’all, pancakes made in your own home, while you’re still in your pajamas with sleep in your eyes. Warm, fluffy pancakes you snag right out of the skillet while still cooking the next batch … the stuff of which pancake dreams are made of.
If you’re looking for a good—scratch that—a great pancake, you’re in luck. These Sweet Potato Pancakes leave those rubbery, tasteless pancakes desperate to be drowned beneath butter and syrup in the dust. This recipe produces the perfect textured pancake, filling yet somehow fluffy at the same time. Pancakes full of fabulous flavor with still a bit of flavor-room left for a touch of honey or syrup, or perhaps topped with a sprinkling of crunchy Candied Bacon. Candied Bacon? Oh yes, please!
This Sweet Potato Pancake Recipe is easy as pie, or rather, pancakes. Begin by whisking together the dry ingredients: flour, salt, sugar, baking soda and baking powder. Separately whisk together buttermilk, eggs and melted butter. Then stir in mashed sweet potato, honey, cinnamon and ginger until combined well. Add the wet sweet potato mixture to the dry mixture. Stir together to combine well, but don’t over mix the batter. It should still be slightly lumpy. If you’re not in a hurry, let the batter sit for about 30 minutes. (A quick note: I bake sweet potatoes a day or two before to use in this recipe. Canned sweet potatoes usually have added sugar and sometimes other junk and does not work best in this recipe.)
When ready to cook the pancakes, heat a skillet over medium heat. Add enough butter to coat the pan, and ladle 1/3 cup of batter at a time for each pancake. Cook until done and slightly browned on each side. Work in batches, using more butter to coat the pan as needed.
Wake up and smell the pancakes! I think you’ll enjoy these quite much. Yes indeedy, I do.
Sweet Potato Pancake Recipe
- 2 3/4 cup all-purpose flour
- 3/4 teaspoon salt
- 6 tablespoons dark brown sugar
- 3/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 3 cups buttermilk
- 3 eggs
- 2 tablespoons salted butter, melted
- 1 cup mashed baked sweet potato*
- 2 tablespoons honey
- 1 1/2 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- additional butter for pan
- Whisk together flour, salt, sugar, baking soda, and baking powder. Set aside.
- In a separate bowl, whisk together buttermilk, eggs, and melted butter. Stir in sweet potato, honey, cinnamon, ginger and mix well.
- Add wet sweet potato mixture to the dry mixture. Combine well, but don’t over mix. Batter should still be slightly lumpy. If time permits, allow batter stand for at least 30 minutes (the perfect time for enjoying a cup of coffee).
- Heat skillet over medium heat. Add enough butter to thinly cover pan. Ladle the batter 1/3 cup at a time. Cook pancakes until done and slightly browned on each side. Repeat, cooking pancakes in batches adding butter to pan as needed.
Makes about 24 (6-inch) pancakes.
*Baked sweet potatoes takes a short 30 minutes and can be done a couple of days before, then removed from the skins and kept covered and refrigerated until ready to use. Canned sweet potato usually has added sugar and doesn't work best in this recipe.