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sweet potato pancakes with syrup being poured onto it

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 mins
Cook Time 10 mins
Total Time 30 mins
Servings 12 pancakes


  • ¾ pound about 2 ½ - 3 cups cut up or 2 small whole sweet potatoes
  • 1 cup all-purpose flour
  • ½ cup rolled oats (leave as is or process into flour into blender)
  • ¼ cup raw pecan pieces
  • 3 ½ teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 2 eggs (beaten)
  • 1 ½ cups buttermilk
  • ¼ 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.