Sweet Potato Pancakes

Sweet Potato Pancakes

In the early years of this site, we often talked about how it could have been an all pancake blog full of ways to better your carb game. For the last few years, pancakes haven’t been on the radar. After we wrote The School Year Survival Cookbook that featured a recipe for a pancake mix you can keep in your pantry for weekends, it was kind of like we’d achieved the penultimate cakers recipe so why bother doing any more. How stupid of a thought was that? God, I’m dumb.

Well, if you’re going to come out of the shadows with a new pancake recipe to blow the minds of weekenders everywhere, then this is it. As far as pancakes go, this recipe delivers the ideal pancake that is both fluffy and light. It’s a riff on my apple pie pancake recipe where I geeked out on the science of pancake making and researched the ideal ratio of baking soda to buttermilk. However, the true gold of these cakes are the addition of sweet potato puree. Then you add maple, the traditional spices of cinnamon and nutmeg (like the ones in your best sweet potato pie dish) as well as a little orange flavour to dampen some of the sweetness and you have flavour heaven.

I made these in a mini slider pan that I have so it’s the reason you see grill marks. This past summer, we went to a fair and a food truck was making mini pancakes in a similar pan and I loved them so much I adopted the method. The grill marks are the perfect place for syrup to pool. If you don’t have a mini slider grill pan, who cares. It’s not about the pan. It’s all about the satisfying deliciousness of this recipe. You’ll also notice I give the pancakes a healthy dollop of Greek yogurt. Don’t turn up your nose at this little addition until you try it, it’s life changing.

Photo by Jasmine de Boer

Sweet Potato Pancakes

Ingredients

  • 2 cups spelt flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 1/2 cups milk
  • 1/2 cup sweet potato puree
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 egg

Instructions

  • In a large bowl, whisk flour, bak­ing pow­der, soda, cin­na­mon, nut­meg and salt.
  • In a medium size bowl, whisk milk, but­ter­milk, sweet potato puree, but­ter, egg and vanilla extract. 
  • Com­bine wet ingre­di­ents into flour mix­ture and stir until just com­bined. (Don't over mix the bat­ter. In other words, you can leave some lumps, since over­work­ing it will cause the gluten in the flour to be released caus­ing chewy pan­cakes.) 
  • Let your bat­ter rest in the refrig­er­a­tor for a few minutes.
  • Mean­while, add a table­spoon of but­ter into a skil­let over medium heat. Allow but­ter to melt and for the pan to get nice and hot.
  • Remove bat­ter from the refrig­er­a­tor. 
  • Work­ing in batches, ladle bat­ter into skil­let and cook pan­cakes until bub­bles appear on sur­face. Flip and cook another minute or two. 
  • Remove from skil­let and keep warm in the oven. Repeat until you've used the batter.
  • Plate the pan­cakes and serve with a few table­spoons Greek yogurt, sprinkle cinnamon and a side of maple syrup,

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