Recipe Sweet Potato Pancakes


Nosh 'n' Splosh
Staff member
15 Jul 2019
Local time
1:44 AM
Ohio, US
Serves 8

1-3/4 cups AP flour
2 tsp baking powder
1/2 tsp baking soda
2 TB packed brown sugar
1 tsp kosher salt
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1-3/4 cups buttermilk
2 small sweet potatoes, roasted and pureed until smooth (about ¾ cup puree)
2 large eggs
1 tsp pure vanilla extract
Butter, for cooking and serving
Toasted pecans, for serving
Maple syrup, for serving

In a large bowl, whisk together flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and ginger.

In a separate bowl, whisk together buttermilk and sweet potato puree, then add eggs and vanilla.

Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.

Melt butter in a large nonstick skillet or griddle over medium heat. When butter is foamy, reduce heat to medium-low and ladle a scant ½ cup pancake batter into skillet. Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes, then flip and cook other side until golden, another 3 minutes.

Repeat with remaining batter. Serve with more butter, toasted pecans, and maple syrup.

Recipe courtesy of

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