Sweet Potato Pancakes
It’s been all things sweet potatoes at home this season. From breakfast to dinner and everything in between, this veggie has been served a number of ways.
And now…theeee most fluffy pancakes ever! These are so delectable that we ate them without syrup the first time. The second time we used a bit of agave (just to get you a cute cover shot!).
Please pull out the semi fancy serve ware for this one…you’re worth it!
Directions
To make the mashed sweet potato, roast sweet potato in a 400°F oven for 40 to 50 minutes, until completely soft. Remove the skin and mash. This can be made ahead of time, and stored for up to a few days in a covered container in the refrigerator.
Melt butter on stove top. Set aside to cool.
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a large bowl, whisk together the eggs, buttermilk, milk, and sugar, mixing until completely combined. Stir in the mashed sweet potato. Pour in the melted butter and mix until fully incorporated. Fold in the dry ingredients, mixing until just combined. Don't overmix the batter; it may be lumpy and that's okay! Let it batter rest for 5 minutes.
Heat a large skillet over medium heat and add a pat of butter. Once hot, use a 1/4-cup measure to pour batter into the skillet. Cook until the undersides are golden, the edges look to be set, and bubbles form and burst on the surface of the pancake, 2 to 3 minutes. Flip and cook the other side until golden-brown, about another 2 minutes. Repeat with the remaining pancakes.
Serve the pancakes immediately with agave + your favorite topping.
Time
Inactive Prep: 45 minutes
Active Prep: 10 minutes Cook: 20 minutes
Serves
6 plus a little extra for your neighbor
Ingredients
3 tablespoons unsalted butter, plus more for the pan
2 1/2 cups all-purpose flour
1 1/2 teaspoons Trader Joe’s pumpkin spice
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2 cups almond milk
1/2 cup milk
2 tablespoons brown sugar
1 med-large sweet potato
Pull out your extra large cast iron skillet for this one…it’s worth it!
