What can be more magical than having Sweet Potato Pancakes for breakfast? They're buttery, fluffy, and soft! Indeed, it's a holiday with every bite! They have the perfect amount of sweetness oozing with comforting goodness from cinnamon and nutmeg, filling the air with a beautiful aroma and screaming nothing but pure delight.
¼cup( 57 g) butter, melted (plus more cold butter for griddle)
Instructions
In a large bowl, combine flour, salt, baking soda, baking powder, cinnamon, and nutmeg if using any. Whisk to combine thoroughly.
Next, add the beaten eggs, brown sugar, granulated sugar, mashed sweet potato, buttermilk, and vanilla extract.
Gently fold with a rubber spatula until just combined. Pour in melted butter. You will have a thick batter. Do not over mix.
Heat a lightly oiled cast-iron or heavy frying pan over medium-high heat. Scoop about ¼ cup of the batter in mounds onto the cast iron. Don't overcrowd the pan. You may need to spread the batter if it is too thick.
Fry on one side for about 2 minutes or until bubbles start to appear on the surface and edges of the sweet potato pancakes.
Flip, then cook the other side for another minute or two until golden brown. Gently flatten them, using the back of a spatula or spoon to even out the batter. Repeat until the pancake mixture is finished.
To keep the sweet potato pancakes warm, place them on a baking sheet in a 250℉/120℃ oven while cooking the rest of the pancakes or finishing breakfast.
Remove and serve immediately with syrup and butter.
Notes
Cooking your sweet potatoes first is a must! So you can easily mash or puree your sweet potatoes.
For a smoother texture, use pureed sweet potatoes instead of mashed.
Spread the batter thinly to ensure that they cook through evenly.
Be careful of how hot the pan gets. You might need to adjust the temperature from time to time, depending on the pan and stove. I cook mine on medium-low.
Let the batter cook until many bubbles form before flipping.
You can keep your pancakes warm by putting them inside the oven heated at 250℉/121℃ while finishing the batch. Or serve them as you go.
Leftover sweet potato pancakes keep well in the fridge for up to four days and three months in the freezer.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used in the recipe.