Sweet Potato Buttermilk Pancakes
Extra flavorful, supremely tender, and beaming with richness are these sweet potato buttermilk pancakes. Make a stack of this sweet potato goodness that’s paired with toasted butter pecan syrup, swoon!
When it comes to breakfast there are two kinds of people; those that are #teamwaffles and those that are #teampancakes. I’m almost certain that this is a topic that can end friendships and relationships alike, ha! Me? I’m going to straddle the fence because I actually enjoy both of them. However, to entertain you just a little, I’d choose pancakes if I ultimately had to make a decision. Pancakes are just so lush and tender, y’all.
Sweet potato is one of my favorite things to cook and bake with. The flavor, rich color, and the essence it brings to so many dishes is everything! This orange-hued spud is big within the Black community and also Southerners too. In fact, it’s likely that you’ll see something laden with sweet potato at our family functions and holiday tables. These sweet potato buttermilk pancakes are my newest offering to you…and oh my!
The Best Sweet Potato Pancakes!
Listen, if you have been searching and scouring the world wide web for an incredible sweet potato pancakes recipe, I want you to look no further. The search ends right here, yeah, I said it! Let’s talk…
These pancakes are so flavorful and loaded with goodness throughout. Warm spices like cinnamon, nutmeg, and cloves give these pancakes some earthiness. Brown sugar lends even more flavor and oomph- after all, it is almost synonymous with anything sweet potato. Moist and tender pancakes is key and that’s where buttermilk comes in to give us just that. Additionally, melted butter is laced throughout the pancake batter for more depth. And lastly, mashed sweet potato is the star of the show with that signature flavor in every single damn bite! These pancakes are easy to make and the perfect treat for breakfast, brunch, or anytime.
Why You’ll Love These Pancakes So Much
- NO BORING VIBES: Nope, these sweet potato pancakes are not your average plain jane pancake recipe at all. It’s safe to say that this one is sure to elevate your typical pancake experience, I love this for you.
- EASY LIKE SUNDAY MORNING: Once more, these pancakes whip up in no time despite how fancy they might appear. All the more faster to feed both you and your crew on those cozy weekends.
- HOMEMADE ERRYTHANG: From the sweet potato pancakes to the toasted butter pecan syrup, everything is made from scratch! When things are scratch-made they simply taste better, I don’t make the rules.
How To Make The Best Pancakes
- Use fresh ingredients: This one seems like a no brainer but a lot of us still hoard old containers of flour/baking soda/powder/spices, and more. Make sure all of that plus your buttermilk is on point!
- Careful not to over mix: It’s tempting to want to mix and mix and mix but don’t do that. Over mixing will create more air within the batter and lead to super tough + dense pancakes. I’d hate that for you.
- Allow the batter to sit: Once you combine the wet ingredients into the dry, let the batter sit for a couple of minutes for the leavening agents to activate. The mixture will get nice and fluffy and thick.
- Butter, Butter, Butter: While there is butter within both components of this recipe, I’m mainly referring to buttering up the skillet/griddle. You’ll want to make sure your cooking vessel is thoroughly buttered each and every time you add pancake batter into it. Butter is pancakes best friend, don’t skimp with it.
Toasted Butter Pecan Syrup
Whew, this homemade syrup is something serious, y’all. It is the most perfect topping to accompany these sweet potato pancakes. It’s almost like a reminiscent mashup of pecan pie and sweet potato pie at the same time but in pancake form, truly divine. Toasted pecan pieces that release their nuttiness enhance this homespun butter pecan syrup. The entire thing is also so simple to make, the taste is unbelievable.
More Breakfast/Brunch Faves To Make
- Challah French Toast with Strawberry Sauce
- Steak and Eggs with Chimichurri
- Lemon Sweet Rolls
- Sweet Potato Buttermilk Biscuits
- Blueberry Streusel Muffins
- Sweet Potato Cinnamon Rolls
- Homemade Buttermilk Waffles
- The Best Overnight Cinnamon Rolls
Mashed Sweet Potatoes
The center of attention here is the pure delicious magic of mashed sweet potatoes! This recipe calls for 1 1/2 cups and this quantity is achieved by the use of about 1 large sweet potato or 2 medium-sized sweet potatoes. Getting them prepared to make these sweet potato pancakes is super easy, here’s how:
- Boiling: To boil your sweet potatoes, peel the skin off of them first. Then cut the sweet potatoes into quarters and place them into a small saucepan and fill it with water until they’re covered. Allow them to boil over medium-high heat until they are tender and you can pierce them with a fork, about 25 minutes.
- Roasting: To roast the sweet potatoes; give them a nice wash to clean ’em first. Preheat the oven to 425°F and line a baking sheet with foil. Take a fork and pierce your sweet potato(es) all over a few times to allow venting. Bake them until the flesh is tender, about 45-50 minutes. Then allow them to cool down before scooping the flesh out and discarding the skin.
>>> After using one of the above methods, be sure to thoroughly mix the sweet potatoes together until they are mashed very well with no lumps. And now we’re good to go, woohoo!
Are Sweet Potatoes Good For You?
Yes! Sweet potatoes are actually healthier than regular potatoes because of their nutritional value. They have high amounts of beta carotene, loaded with significant vitamins, effective in the fight against cancer, great for digestion, help regulate blood pressure, boosts fertility, vision, and sooo much more!
Can I Use All Purpose Flour Instead Of Self Rising Flour?
You sure can! I love using self rising flour because it already contains leavening agents (baking soda/baking powder) in it and I just add a bit more to ensure a nice and fluffy texture. However, the two types of flours can be swapped with a slight adjustment. If you’re using traditional all purpose flour to make these sweet potato pancakes: add 1 tablespoon of baking powder and 2 teaspoons of baking soda.
How To Store These Sweet Potato Pancakes
Not you telling me that there will be leftovers with these pancakes!!! Ha, only kidding with ya. First, make sure your pancakes have completely cooled down. Then place them in a large resealable bag with a little layer of parchment paper in between each one so they don’t stick together. I recommend double bagging them too to prevent frosting. The sweet potato pancakes will keep stored in the freezer for up to two months. When ready to consume; simply reheat them using either the microwave, toaster, or hot skillet.
I am completely obsessed with these sweet potato buttermilk pancakes to say the least. Everyone I’ve served them to has also been loving them. The pancakes have such great flavor and the butter pecan syrup sends them over the edge. I hope you all enjoy this recipe and can’t wait to see your recreations- Enjoy, friends!
REMEMBER TO LEAVE A ⭐️STAR RATING⭐️AND TAG ME ON THE ‘GRAM IF YOU MAKE ANY OF MY RECIPES! I ALWAYS LOVE TO SEE IT WHEN YOU DO!
UNTIL NEXT TIME…LOVE AND BUTTER,
Sweet Potato Buttermilk Pancakes
- Prep Time: 15m
- Cook Time: 25m
- Total Time: 40m
- Yield: 4-6 1x
- Category: Breakfast
- Cuisine: American
Extra flavorful, tender, and beaming with richness are these sweet potato buttermilk pancakes. Make a stack of this sweet potato goodness that’s paired with toasted butter pecan syrup, swoon!
- 2 cups self-rising flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/3 cup packed light brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 2 cups whole buttermilk
- 1 1/2 cups mashed sweet potato
- 1 teaspoon vanilla extract
- 10 tablespoons ( 1 1/4 sticks) butter, melted- plus more for the skillet and serving
Toasted Butter Pecan Syrup
- 1 cup whole pecans, roughly chopped and toasted
- 1 cup packed light brown sugar
- 2 teaspoons corn starch
- 1/2 teaspoon kosher salt
- 1 cup water
- 1/4 cup (4 tablespoons) unsalted butter, cubed
- 1 teaspoon vanilla bean paste or vanilla extract
- In a large bowl, combine the flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and cloves together. Whisk the dry ingredients together very well to thoroughly combine and then set the bowl aside.
- In another medium bowl, combine the eggs, buttermilk, mashed sweet potato, and vanilla extract. Whisk the wet ingredients together to fully combine.
- Pour the wet ingredients into the flour mixture and use a rubber spatula to fold everything in until well combined. Lastly, pour in the melted butter and fold it in once more with the batter until combined. Let stand for 10 minutes, the batter will get fluffy and thick.
- Using a large skillet (cast iron preferred!) or griddle over medium heat, melt 2 tablespoons of butter. Once the butter is sizzling, empty in about 1/3 cup of batter per pancake into the skillet/griddle, far enough apart so the pancake edges do not touch.
- Cook the pancakes until lightly browned and crisp on the edges and the side/top of pancake is bubbly, about 2-3 minutes. Use a large spatula to carefully flip the pancake to cook on the other side, another 2-3 minutes. Then transfer the cooked pancakes to a large plate/platter.
- Repeat this process to make the rest of the pancakes, adding more tablespoons of butter to the pan when needed. Serve the pancakes hot with butter pecan syrup and extra butter, if desired.
Toasted Butter Pecan Syrup
- Toast the pecans: In a skillet over medium heat, add in the chopped pecans. Use your hand to shake the skillet so the pecans lay in an even layer in the skillet. Toast the pecans for about 2-3 minutes and then toss the pecans together to continue toasting on all sides for another 2-3 minutes. Remove the toasted pecans from heat and set aside while you make the syrup.
- In a small saucepan over medium-hot heat, add in the brown sugar, corn starch, salt, and water. Whisk together to combine and let cook together until mixture boils rapidly, about 3-4 minutes.
- Once the mixture boils, remove from heat and add in the cubed butter and vanilla paste/extract, and whisk together until the butter has melted through. Add in the toasted chopped pecans and stir to fully combine. Serve the butter pecan syrup warm drizzled over pancakes, as desired.
- Please read the blog post in its entirety for more tips + tricks.
Keywords: sweet potato, pancakes, breakfast, brunch, syrup, pecans
12 Comments on “Sweet Potato Buttermilk Pancakes”
We have pancakes every weekend and these will definitely be in the rotation. I made sweet potatoes earlier in the week so this was a perfect way to use up the leftovers. Not too sweet and they make a lot. I’m freezing them for later in the week for breakfast. They were good!!
Hi Chelai, love to hear this, glad you guys enjoyed these pancakes 🙂
Love this recipe! Can you use can sweet potatoes?
Hi Barbara! I haven’t tested this recipe using canned sweet potatoes but don’t see why they wouldn’t work here 🙂
I’m a pancake lover and these fit the bill in every way. I love them! New fave. I used fresh ground whole grain flour and loved the way it worked together.
Can I store the batter or do I need to make all of it?
Hi there- I have not tested storing this batter in the fridge as it may solidify and change the texture when refrigerated.
WOW. These pancakes were fantastic! Perfectly moist with crispy edges from cooking in my cast iron (how have I never thought to cook pancakes in my cast iron before?!). Will definitely be adding these to the weekend pancake breakfast rotation!
Can you make this recipe using a waffle maker?
Yes, you definitely can! 🙂
This recipe literally blew my mind! It was the most delicious thing I’ve eaten or cooked for as long as I can remember. Made these for friends and family on Christmas and it was a total hit! And have craved and made it twice since then! One lesson learned is to make the syrup in real time and not in advance. The consistency seems to better on day 1 then trying to reheat.
I very rarely leave reviews for recipes but this was hands down THE BEST pancake recipe I have ever made. I even had to leave out/swap a few ingredients and they were still to die for. I will be making these a staple in my home. Thanks for the best recipe ever.