Sweet Potato Pancakes
Sweet potato pancakes are easy to make and gently spiced. Don't forget the pecan topping!
Servings: 4
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 cup mashed sweet potatoes
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 1/2 cups milk
For the pecan maple butter
- 4 tablespoons salted butter
- 1/3 cup chopped pecans
- 2 tablespoons pure maple syrup
Instructions
- In a bowl, combine flour, baking powder, and salt.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon fine sea salt
- In a large bowl, whisk sweet potatoes, brown sugar, cinnamon, and nutmeg. Beat in eggs, oil, and vanilla until smooth, then stir in milk.1 cup mashed sweet potatoes, 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, 2 large eggs, 1/4 cup vegetable oil, 1 teaspoon pure vanilla extract, 1 1/2 cups milk, 1/4 teaspoon ground nutmeg
- Pour dry mixture into wet and stir until completely incorporated and no dry bits remain. You do not want the batter to be smooth; lumps are preferred for pancake batter. If there is time, let the batter rest for 30 minutes.
- If you are making the pecan maple butter: Combine butter, pecans, and maple syrup in a small saucepan over medium-low. Stir together to melt the butter and mix. Once the butter is fully melted, reduce heat to the lowest setting to keep warm while the pancakes cook.4 tablespoons salted butter, 1/3 cup chopped pecans, 2 tablespoons pure maple syrup
- Preheat your griddle to medium (350°F). Scoop batter in 1/3 or 1/2-cup portions. Cook for 2-3 minutes, until edges look dry and bubbles have formed on top. Flip and cook another 1-2 minutes, until browned.
- Keep pancakes warm on a sheet pan set in a low oven, or on a plate in the microwave, while you repeat with remaining batter. Serve with warm pecan butter sauce.
Notes
- You will need 1 large or 2 medium sweet potatoes to yield 1 cup mashed. You can use the microwave: pierce all over with a fork and wrap in a paper towel. Cook for 5-6 minutes, flipping halfway through, until very soft. Cut open and scrape out flesh, mashing with a fork. Let cool completely before using. Chilling in the fridge is ideal.
- The pecan butter can be made in advance and rewarmed for serving.
