Description

These pancakes are tender, cloud-like, and lightly sweet, infused with the earthy warmth of sweet potatoes and a hint of cinnamon. Perfect for a cozy weekend brunch, a fall breakfast, or just treating yourself on a crisp morning. With a few clever tricks—like a quick buttermilk hack—you’ll have golden, fluffy pancakes every time.

Ingredients

Scale

1 cup mashed sweet potato (baked or steamed; plain, not pie filling)
2 ¼ cups all-purpose flour (or half whole wheat pastry flour for a heartier pancake)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp cinnamon (or pumpkin pie spice)
2 tbsp brown sugar
2 large eggs, room temperature
1 ½ cups milk + 2 tbsp apple cider vinegar (quick buttermilk)
¼ cup melted butter (or coconut/neutral oil for dairy-free)
1 tsp vanilla extract (optional)

Optional Mix-ins & Toppings:

Toasted pecans or walnuts
Maple syrup, butter, or Greek yogurt
Fresh berries, banana slices
Powdered sugar dusting

Instructions

1. Make Quick Buttermilk

Combine milk and apple cider vinegar in a small bowl. Let sit 5–10 minutes until slightly thickened.

2. Whisk Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and brown sugar.

3. Combine Wet Ingredients

In a medium bowl, whisk eggs, mashed sweet potato, melted butter, vanilla, and the quick buttermilk until mostly smooth. Small lumps of sweet potato are fine.

4. Fold Wet & Dry Together

Pour wet ingredients into dry. Gently fold until just combined. Don’t overmix—batter should be thick and spoonable. Let rest 5 minutes.

5. Heat Skillet or Griddle

Preheat over medium heat and lightly grease with butter or oil. Test heat by flicking water—if it dances, you’re ready.

6. Cook Pancakes

Use a ¼-cup measuring cup to drop batter onto the skillet. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook another 2–3 minutes until golden and cooked through.

7. Serve & Garnish

Stack pancakes, drizzle with maple syrup, add a pat of butter, sprinkle nuts, or dust with powdered sugar. Fresh fruit or yogurt makes a delightful addition.

Notes

Pecan Praline: Fold ½ cup toasted pecans into batter.
Gingerbread Spice: Swap cinnamon for 1 tsp ginger, ½ tsp cinnamon, and a pinch of cloves & nutmeg.
Apple Cinnamon: Add ¾ cup finely chopped apple + extra cinnamon.
Gluten-Free & Dairy-Free: Use 1:1 gluten-free flour and non-dairy milk; replace butter with coconut oil.
Orange Zest: Add zest of one orange to wet ingredients for a bright, citrusy note.

Nutrition

Calories: 140 Cal Per Serving
Fat: 5 g
Carbohydrates: 20 g
Protein: 3 g