So…you roasted too many sweet potato? Or you have an extra can of pumpkin puree? Or you just need an excuse to use butter and maple syrup? Here you go! Ready in a few minutes and keeping you cozy all day…Sweet Potato Pancakes!
- 1 baked sweet potato, mushed – about 1.5 cups
- 2 eggs
- 1.5 cups milk
- 1/4 cup butter, melted
- 1.5 cups all purpose flour
- 1/4 teaspoon nutmeg
- pinch of kosher salt
- 1/2 tsp ground cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- oil for the pan
- Mix the wet ingredients together in a large bowl.
- In a separate bowl, mix all of the dry ingredients.
- Marry the two, mix with a whisk until just a few lumps remain.
- Heat your skillet or electric griddle to medium. When hot, add a slick of oil or clarified butter. Drop your batter onto the skillet in large spoonfuls and flatten gently with the back of the spoon.
- Look at the batter! Is it bubbling slightly at the edges? Use your spatula to check and see if it is browned on the bottom. If it is, flip the pancakes and let brown again. If not brown, or if sticking, let cook another 30 seconds. It should take about 3 minutes for the first side to brown and 2 minutes for the second side.
- Serve warm, with real maple syrup and delightful butter!
We always make an extra sweet potato for these pancakes when we are making sweet potato for dinner. If you are up before the breakfast crowd, keep them warm in a 250* degree oven. they freeze well, reheat in an oven, microwave or even a toaster!