Sweet Potato Buttermilk Pancakes (Printer-Friendly)
Fluffy buttermilk pancakes with sweet potato and spices, sweetened with maple syrup for cozy fall mornings.
# What You'll Need:
→ Wet Ingredients
01 -
1 sweet potato (9 ounces) or 3/4 cup cooked and mashed sweet potato
02 -
2 large eggs
03 -
2 cups whole buttermilk
04 -
2 tablespoons pure maple syrup, plus more for serving
05 -
2 tablespoons unsalted butter, melted
06 -
Canola oil, for cooking
→ Dry Ingredients
07 -
2 cups all-purpose flour
08 -
1 1/2 teaspoons baking powder
09 -
1 1/4 teaspoons kosher salt
10 -
1 teaspoon baking soda
11 -
1/2 teaspoon ground cinnamon
12 -
1/4 teaspoon ground nutmeg
→ For Serving
13 -
Chopped toasted pecans
14 -
Additional pure maple syrup
# Steps to Follow:
01 -
Preheat oven to 200°F. Set a wire rack inside a rimmed baking sheet. Prick sweet potato all over with a fork and place in a microwave-safe bowl with 1 teaspoon water. Cover and microwave on high until fully tender, 5 to 7 minutes. Let cool, then discard water. Split sweet potato, scoop flesh into a bowl, and mash thoroughly to yield 3/4 cup.
02 -
In a large mixing bowl, whisk eggs and buttermilk together. Add the mashed sweet potato and 2 tablespoons maple syrup; whisk until fully combined.
03 -
In a separate medium bowl, whisk together flour, baking powder, kosher salt, baking soda, cinnamon, and nutmeg.
04 -
Gradually add the dry ingredients to the wet mixture. Stir gently until most dry spots disappear, then add melted butter and fold in just until incorporated. Do not overmix; some lumps are acceptable.
05 -
Heat a large nonstick skillet or griddle over medium-high heat. Brush surface with canola oil and reduce heat to medium. Working in batches, ladle 1/3 cup of batter per pancake onto skillet, gently flattening the tops. Cook until bubbles appear on the surface and the underside is deep golden brown, 2 to 4 minutes. Flip and cook the other side until pancakes are puffed and golden, an additional 2 to 4 minutes.
06 -
Transfer cooked pancakes to prepared wire rack and keep warm in preheated oven. Repeat with remaining batter, adding more oil as needed. Serve pancakes topped with chopped toasted pecans and additional maple syrup.
# Extra Suggestions:
01 -
For optimal flavor, use real pure maple syrup in both the batter and as a finishing drizzle.
02 -
Patiently allow pancakes to cook until the undersides are deeply golden before flipping for the best texture.