Homemade buttermilk Sweet Potato Pancakes are easy to make and make a perfect breakfast on a crisp fall morning when served with warm pure maple syrup.
We are a pancake-loving family. Don’t get me wrong – we probably use a mix about half the time purely out of convenience because we’re too lazy to dirty a measuring cup (I always just “eyeball” the measurements when using a mix”). But if you’ve never tried your own homemade pancake made but buttermilk – a must in my opinion – and other delicious ingredients, you are missing out.
This time of year, I’m one of those pumpkin spice addicts. I like the inside of my body to experience fall just as much as the outside, so I never shy away from adding a sprinkle of pumpkin spices any chance I can get. I’ve made pumpkin pancakes before and loved them, so it was only natural that I didn’t leave the sweet potato out of the fun. After all, sweet potato is the new kale (and kale was the new spinach).
You can cook the sweet potatoes however you like – steam, microwave, bury them in the ground with hot rocks – doesn’t matter. As long as you get them mashable. I think sweet potatoes and pecans go together like peanut butter and jelly, so be sure to throw a handful in for a wonderful crunch. Simply top with warm maple syrup or go the extra mile and make a delicious pear bacon topper – YUM!
This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Sweet Potato Pancakes
Ingredients
- 3/4 pound about 2 1/2 - 3 cups cut up or 2 small whole sweet potatoes
- 1 cup all-purpose flour
- 1/2 cup rolled oats leave as is or process into flour into blender
- 1/4 cup raw pecan pieces
- 3 1/2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 eggs beaten
- 1 1/2 cups buttermilk
- 1/4 cup butter melted
- 1 tablespoon vanilla
Instructions
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Place sweet potatoes in a medium saucepan of boiling water covered with a lid. Cook until tender, about 15 minutes. Drain and remove skins once cool enough to handle. Mash with a fork or masher.
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In a medium bowl, sift together flour, oats, pecans, baking powder, pumpkin pie spice, and salt. Mix cooled mashed sweet potatoes, eggs, buttermilk, butter, and vanilla in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
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Preheat a lightly greased griddle over medium heat. Drop batter mixture onto the prepared griddle and cook until golden brown, turning once with a spatula when the surface begins to bubble. Smaller pancakes are easier to handle.
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Serve with real maple syrup and candied pecans.
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