Sweet potato buttermilk pancakes are so moist and flavorful from the roasted sweet potatoes! And you need zero added sugar in the batter – since sweet potatoes are, well…sweet! Just a bit of natural maple syrup on top and you’ll be in pancake heaven.
Roasted sweet potatoes are big fall and winter favorites. And not just fall of course, but Thanksgiving favorites! We have piles of them this time of year and straight through until spring.
However, sometimes you have extra, so what do you do with the leftover sweet potatoes?
I’ll tell you what to do! Make sweet potato pancakes. 🙂 Did you think I was going to say something else?
I love having buttermilk pancakes in the morning on weekends. With or without sweet potatoes, they are quick and easy to make and always a crowd pleaser. We add blueberries or apples, mix in a little buckwheat sometimes, have fun with different spices, and it’s all good!
So, it was a really simple leap when I was thinking about possible Thanksgiving leftover ideas for my brain to go right from Sweet Potato Pie to sweet potato buttermilk pancakes. I mean, yum!
I had already come up with a dinner idea for the turkey, stuffing, and cranberry sauce – my Turkey and Stuffing Croquettes – which meant I had breakfast and sweet potatoes left on my list.
So, pull out those leftover sweet potatoes, toast up some pecans, and warm your maple syrup. It’s time for breakfast and you’re trying something new!
– Happy Pancakes, Annemarie
Sweet Potato Buttermilk Pancakes
- 1 1/2 cups all purpose flour
- 1/2 cup buckwheat flour
- 1 tsp allspice
- 1/4 tsp ginger
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 1 cup mashed sweet potatoes
- 3 - 3 1/2 cups buttermilk
- 2 large eggs
- 2 tsp vanilla extract
- 3 tbsp unsalted butter melted and cooled
- Maple syrup
- Toasted pecans
- Whipped Cream
- In a medium bowl, mix together the dry ingredients until well combined.
- In a large bowl, whisk together the sweet potatoes and 3 cups buttermilk. Add the eggs and vanilla and mix well. Then add the butter and combine. Pour the dry ingredients into the wet and make a few quick strokes with the whisk to just combine the two. Lumps are good and stop mixing as soon as there is no dry flour.
- Rest the batter for 10-15 minutes. While the batter is resting, heat a griddle to 375F or a non stick fry pan to medium heat.
- Check the batter. It should be pourable but not thin. If it more glops than pours off a spoon, add a little more buttermilk, up to 1/2 cup more.
- Pour the batter onto the griddle or fry pan by 1/3 cup amounts. Cook the pancakes about 2 minutes, or until the top of the pancake is covered in bubbles. Then flip and cook for 1 minute more.
- Top with maple syrup, toasted pecans, and/or whipped cream.
- I used plain, roasted sweet potatoes. I roasted them in their skins at 400F until they were completely tender and soft. Then, I let them cool before scraping out the flesh.
- If you want completely smooth sweet potatoes, you can puree them in a food processor. I like the slightly chunky texture of mashing them with a fork or potato masher.
- If the batter doesn't spread out hardly at all on the griddle or you don't see bubbles coming up through the pancakes, the batter is too thick. Add a few tbsps of buttermilk to thin it out.
- Buckwheat flour is a nice addition to the recipe, but they are great with only all purpose flour. Also, you can use whole wheat flour in place of the buckwheat.