Pancakes are a favorite for weekend breakfasts in my home. Actually, my daughter would have me make pancakes everyday, even for dinner! Although I never need an excuse to make them, I did have have some baked sweet potatoes on hand, so I decided to make sweet potato pancakes.
So good, I’m sharing the recipe ~ just in time for the weekend!
Sweet Potato Pancakes
makes about 10 pancakes
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 tablespoons unsalted butter, melted
1 egg, at room temperature
1 teaspoon vanilla extract
1/2 cup cooked mashed sweet potatoes
In a large bowl, combine flour, sugar, cinnamon, baking powder, and salt. In a separate bowl, beat together buttermilk, egg, melted butter, vanilla extract, and mashed sweet potatoes. Pour into bowl with dry ingredients and stir until combined. Allow batter to rest 5 minutes before cooking.
Heat a large heavy skillet on medium and spray surface with a thin coating of cooking spray(1 teaspoon of butter works just as well.) Ladle batter into skillet for desired sized pancakes(10-inch skillet will allow about three 4-inch rounds) and cook for about 2 minutes. Carefully flip when edges look dry and bubbles appear at the surface and cook for another minute(If unsure about doneness, press down on tops of pancakes and if batter squishes out, they are not done. Cook for another 30 seconds) Transfer cooked pancakes to platter and repeat cooking process with remaining batter.