Sweet Potato Pancakes
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.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 pancakes
- 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
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.
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.
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.
Serve with real maple syrup and candied pecans.