Petes Total Food

Sweet potato pancakes are a delicious twist on a breakfast classic. Soft, fluffy, and naturally sweet, they’re packed with warm flavor and make the perfect morning treat. Whether topped with butter, maple syrup, pecans or fresh fruit, these pancakes are sure to become a new favorite.

Prep Time: 20 Minutes  |  Cook Time: 45 Minutes  |  Serves: 6-8 Medium Pancakes

Ingredients:

• 1 Sweet Potato
• 1 1/2 Cups AP 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
• 3 Tbsp Unsalted Butter
• 3 Cups Buttermilk
• 2 Eggs
• 2 tsp Vanilla
• 1 Cup Pecans

Directions:

• Start by peeling and cubing a sweet potato
• Next steam your sweet potatoes in a pot with minimal water until soft or fork tender
• In a bowl mix together AP flour and buckwheat flour, allspice, ginger, baking powder, baking soda and salt, then mix together
• Next put 3 tbsp of butter in a saucepan and melt
• When the sweet potatoes are done, remove from pot and mash
• Then take one cup of mashed sweet potato and add to a new bowl with buttermilk, eggs, and vanilla and mix together
• Last, mix in the melted butter as you whisk together
• Finally add the dry ingredients to the wet ingredients and mix as little as possible, just enough to incorporate everything, you want the texture to be lumpy
• Let the batter rest for 15 minutes to thicken up
• In a pan over medium heat, add 1-2 tbsp of butter  
• Use a 1/3 Cup measure to equally pour your pancakes
• Cook the pancakes for 2-3 minutes on the first side or until you can see bubbles then flip and cook for another 1-2 minutes
• Add the pecans to another pan with butter and cook until slightly roasted
• Stack up your pancakes, add butter, syrup and top with roasted pecans, enjoy!