Description
Deliciously fluffy and warmly spiced sweet potato pancakes that are perfect for a cozy breakfast or brunch. These pancakes combine the natural sweetness and creaminess of mashed sweet potatoes with aromatic cinnamon and nutmeg, creating a comforting treat served best with cinnamon syrup, softened butter, and toasted walnuts.
Ingredients
Scale
Pancake Batter
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup mashed sweet potato
- 2 cups buttermilk
- 3 tablespoons oil
- 1 egg
For Serving
- Cinnamon syrup
- Softened butter
- Toasted walnuts
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a medium bowl or large liquid measuring cup, whisk together the buttermilk and mashed sweet potatoes. Pour this into the dry ingredients, then add the oil and egg.
- Mix Batter: Stir the ingredients until just combined. Avoid overmixing to keep the pancakes tender. Let the batter rest while preheating your cooking surface; the batter will be thick.
- Preheat Griddle or Skillet: Heat a griddle to 350°F or warm a non-stick skillet over medium-high heat. Test the heat by dropping about a tablespoon of batter onto the surface. Cook until air bubbles pop on the surface or about 45 seconds, then flip to check doneness. Adjust heat as necessary.
- Cook Pancakes: Pour heaping 1/4 cup portions of batter onto the griddle or skillet. Use the back of the cup to gently shape into circles. Cook until air pockets appear on top or after about a minute, then flip. Cook the second side for about a minute until golden and cooked through.
- Finish and Serve: Continue cooking in batches until all batter is used. Serve the pancakes warm topped with cinnamon syrup, softened butter, and toasted walnuts for added texture and flavor.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Test the griddle or skillet heat with a small bit of batter before cooking full pancakes.
- Use heaping 1/4 cup portions for even-sized pancakes.
- Serve immediately for best texture and flavor, but pancakes can be kept warm in a low oven.
- Toasted walnuts add a lovely crunch and complement the warm spices.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
