Sweet Potato Pancakes
Ingredients
- 2¾ cup all-purpose flour
- ¾ tsp salt
- 6 Tbsp dark brown sugar
- ¾ tsp baking soda
- 1½ tsp baking powder
- 3 cups buttermilk
- 3 eggs
- 2 Tbsp salted butter melted
- 1 cup baked sweet potato mashed*
- 2 Tbsp honey
- 1½ tsp ground cinnamon
- ¾ tsp ground ginger
- additional butter for pan
Instructions
- Whisk together flour, salt, sugar, baking soda, and baking powder. Set aside.
- In a separate bowl, whisk together buttermilk, eggs, and melted butter. Stir in sweet potato, honey, cinnamon, ginger, and mix well.
- Add wet sweet potato mixture to the dry mixture. Combine well, but don’t over mix. Batter should still be slightly lumpy. If time permits, allow batter to stand for at least 30 minutes.
- Heat skillet over medium heat. Add enough butter to thinly cover pan. Ladle batter ⅓ c at a time. Cook pancakes until done and slightly browned on each side.
Notes
Makes about 24 (6 inch) pancakes.
*Baked sweet potatoes take a short 30 minutes and can be done a couple of days before, then removed from the skins and kept covered and refrigerated until ready to use. Canned sweet potato usually has added sugar and doesn’t work best in this recipe.