Sweet Potato Pancakes

Sweet Potato Pancakes served with cut fruit

I’m a huge fan of repurposing leftovers. It can be a fun challenge to see how you can get creative and make something totally new out of what you have on hand.

That’s what inspired these Sweet Potato Pancakes. I had leftover mashed sweet potatoes from making Sweet Potato Gnocchi earlier this week, and I wanted to make a treat for breakfast this weekend. These pancakes are light and fluffy, with a sweetness and warmth from spices that make these pancakes a perfect breakfast for the winter months.

If you plan ahead a bit, you could get creative with different ways to serve these. You could whip up some flavored butter, serve these with some fruit syrups, or even sandwich azuki paste in between two of these pancakes for a spin on traditional Japanese dorayaki.

Of course, traditional butter and maple syrup with a side of fruit will work fantastic for these, as well. You can’t go wrong with these pancakes!

Sweet Potato Pancakes

1 1/2 cup all-purpose flour

3 1/2 tsp baking powder

3/4 tsp salt

1 tsp cinnamon

1 tsp ground ginger

1/4 tsp freshly ground nutmeg

2 eggs

1 1/2 cup buttermilk

1 1/4 cup mashed sweet potato

1/4 cup melted butter

In a large bowl, whisk together all the dry ingredients; set aside. In a separate bowl, whisk together the eggs and buttermilk. Add in the sweet potato and butter, and whisk together until well-combined. Pour the sweet potato mixture into the dry ingredients, and stir to combine.

Lightly grease a sauté pan, and place it over medium heat. Use an ice cream scoop to place about 1/3 cup of batter into the pan, and cook on one side for 1-2 minutes, until the edges start to look dry and bubbles break on the surface. Flip to the other side and cook for another minute.

Serve with butter and syrup. Makes about 12 pancakes.


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