sweet potato pancakes
Adding a bit more sweetness and comfort to your breakfast menu! If you're like you need it to be sweeter, top with whipped cream and roasted nuts.
2 tablespoons melted butter (or oil)
1/4 cup brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup mashed sweet potatoes
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup buttermilk
pure maple syrup, for serving
whipped cream, optional, for serving
1 cup chopped toasted pecans, for serving
Step 1: In a large mixing bowl, beat the melted butter, brown sugar, egg, and vanilla until smooth. Add sweet potatoes, followed by the buttermilk, mixing until combined.
Step 2: In a separate bowl, whisk/sift together the flour, baking soda, cinnamon, salt, and nutmeg.
Step 3: Add dry ingredients to the sweet potato mixture, gently folding just until combined. Be careful not to overmix.
Step 4: Heat a nonstick or cast-iron skillet over medium heat (350 degrees F). Spray with nonstick spray. Add batter to the pan, cooking 2-3 minutes until bubbles appear on the surface and the edges lose their shine. Flip the pancake over and cook an additional 2-3 minutes.
Step 5: Transfer cooked pancakes to a wire rack in a warm oven (175-200 degrees F). Repeat with the remaining batter.
Step 6: Serve with maple syrup, toasted pecans, and whipped cream, if desired.
Step 7: Makes 8-10 pancakes.