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Light, fluffy and full of mashed sweet potatoes, these sweet potato buttermilk pancakes are a tasty and tangy way to start your day. | justalittlebitofbacon.com
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Sweet Potato Buttermilk Pancakes

Light, fluffy and full of mashed sweet potatoes, these sweet potato buttermilk pancakes are a tasty and tangy way to start your day.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 300kcal
Author Just a Little Bit of Bacon

Ingredients

Dry Ingredients

  • 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

Wet Ingredients

  • 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

Toppings

  • Maple syrup
  • Toasted pecans
  • Whipped Cream

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 300kcal