My grandfather would eat a baked sweet potato at least 3 times a week growing up. He had a garden in the backyard so he was able to indulge as much as he desired. Once I got a taste of it myself I was hooked as well. Now I’m always finding ways to incorporate sweet potatoes into many dishes I make!
I am the type of person that will over do it with the syrup, but combining sweet potato with pancakes results in naturally sweet pancakes that only truly need a dollop of butter. But…you still can’t go wrong with topping off your pancakes with the ole school Steen’s pure cane syrup. That stuff is addictive!
The creamy buttermilk in addition to the vanilla extract and cinnamon turns this typical pancake into a Hall of Famer. Sweet potatoes can be used for so many recipes, but when you want to take your breakfast game to the next level you may want to give these sweet potato pancakes a try.
Sweet potatoes can be used for so many recipes including breakfast or brunch with these tasty Sweet Potato Pancakes! Serve with or without warm syrup.
- 1 1/2 cup pancake mix (I use Aunt Jemima)
- 3 eggs
- 1 sweet potato
- 4 tbsp. melted butter
- 1 cup of sugar
- 1/4 cup of milk or more for constancy desired
- 1/3 cup of buttermilk
- 1/4 cup of evaporated milk
- 1 tbsp. Vanilla Extract
- 1/2 tbsp. Cinnamon
- 1/2 tbsp. Nutmeg
- 1 tbsp. olive oil for each pancake
- Peel sweet potatos and boil for 25 minutes until tender. Add cooked sweet potato to a bowl and smash until smooth.
- Add melted butter, evaporated milk, cinnamon, nutmeg, 1 egg & sugar then mix together. Add pancake mix, buttermilk and milk to bowl and blend until smooth desired consistency.
- Add olive oil to pan on medium heat and add 1/4 cup of the pancake mix and spread evenly until air bubbles appear then you can flip until cooked.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Calories: 486
- Fat: 17.5g
Keywords: Sweet Potato Pancakes