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.
Print

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.
Course Breakfast
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 pancakes
Author Krissy Allori

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

  • 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.