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