Easy Sweet Potato Pancakes
Sweet Potato Pancakes: A breakfast option both delicious and nutritious. Ideal for either a weekend brunch or a weekday morning.
Sweet Potato Pancakes: A breakfast option both delicious and nutritious. Ideal for either a weekend brunch or a weekday morning.
- Carbohydrate 31.27508125 g
- Cholesterol 538.004 mg
- Fat 23.17044375 g
- Fiber 1.7250999724865 g
- Protein 21.214675 g
- Saturated Fat 4.9240565 g
- Serving Size 1 1 Serving (284g)
- Sodium 613.2735 mg
- Sugar 29.5499812775135 g
- Trans Fat 2.7227515 g
- Calories 419 calories
Step-by-step
- In a large bowl, whisk together the eggs, buttermilk, and oil. Stir in the pancake mix and nutmeg until just combined. Fold in the sweet potato. If the batter seems too thick, add more buttermilk until it reaches the desired consistency (it should be thick but still pourable).
- Place a large, greased griddle or pan over medium-high heat. Working in batches, spoon the batter onto it and cook until the surface of the pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 1 to 2 minutes more. Serve, topped with honey-cinnamon butter and a little maple syrup.
Replacing store-bought pancake mix with equal parts all-purpose flour, one teaspoon baking powder, and half a teaspoon baking soda will yield a denser, less leavened cake that relies entirely on the acidic buttermilk for rise. When combining the wet ingredients consisting of two large eggs, one cup of buttermilk, and two and a half tablespoons of oil with the dry components, avoid overmixing to prevent gluten strands from developing into a tough, rubbery crumb. The starch in the mashed sweet potato acts as a humectant, locking in moisture and ensuring the interior remains tender while the exterior develops a crisp, golden crust from the fat on the hot surface. Cook each batch over a medium-high griddle for two to three minutes until bubbles rupture across the surface, then flip for an additional one to two minutes. Because the residual moisture from the root vegetable can steam the interior unevenly if the heat is too high, maintaining a steady medium-high temperature prevents burning before the center sets. Pairing these griddle cakes with honey-cinnamon butter and maple syrup provides a concentrated dose of sucrose and fructose that cuts through the earthy, beta-carotene-rich flavor profile of the potato.
