Brunch it Up

Sweet Potato Pancakes

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Weekend mornings with a nice hearty or sweet breakfast will always be a great way to end the week. These sweet and fluffy sweet potato pancakes filled with cinnamon, nutmeg, and brown sugar will satisfy any morning sweet tooth.


Print Recipe
Sweet Potato Pancakes
Fluffy pancakes made with mashed sweet potatoes, cinnamon and brown sugar.
Course Brunch, Sweet Life
Cuisine American, Southern
Keyword Breakfast, Brunch
Prep Time 10 minutes
Cook Time 15 minutes
Servings
pancakes
Ingredients
Course Brunch, Sweet Life
Cuisine American, Southern
Keyword Breakfast, Brunch
Prep Time 10 minutes
Cook Time 15 minutes
Servings
pancakes
Ingredients
Instructions
  1. In a medium bowl, whisk together the following dry ingredients: flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  2. In a large bowl, whisk together the eggs, buttermilk, milk, and sugar. Mix until the mixture is completely mixed and then add mashed sweet potatoes.
  3. Add in melted butter and mix until all ingredients have been mixed. Fold in the dry ingredients and the mixtures have been combined. It is important not to over mix the batter. It is okay if it is a little lumpy- we like that. Let the batter rest for 5 minutes and take a chill pill.
  4. Heat a large skillet over medium heat and add about 2 tbsp of butter or just enough to coat the bottom. You can also use non-stick spray or oil.
  5. Once the pan is hot, use a 1/4 cup or ice cream scoop to pour the batter into the skillet. Cook pancakes until each side are golden brown. This should not take longer than 3-4 minutes. I like to let the bubble rise to the top of the uncooked side of the pancake before flipping.
  6. Serve pancakes hot with butter and maple syrup. Don't forget to take @elle.thefoodie in any pictures!
 

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