Sweet Potato-Buttermilk Pancakes
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Adding sweet potato or pumpkin purée to your buttermilk pancakes is a great way to sneak veggies and vitamins into your family’s breakfast. You can make the pancakes any time of year but they are especially comforting during the autumn and winter months. When I made these last, I used leftover sweet potato mashers from the night before but you can also use homemade pumpkin/sweet potato puree or even a canned variety.
| Sweet Potato-Buttermilk Pancakes |
Recipe Type: Breakfast
Author:
Prep time: 15 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 30 mins
Serves: 4
Adding sweet potato or pumpkin purée to your buttermilk pancakes is a great way to sneak veggies and vitamins into your family’s breakfast.
Ingredients
- 1 cup flour
- 1 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 cup buttermilk
- 2 Tbsp oil
- 1/2 cup sweet potato purée, sweet potato mashers or pumpkin purée
Instructions
Sweet Potato Purée
- To make sweet potato (or yam) purée, place a sweet potato on a pan and bake it at 400 degrees for an hour or until the potato is soft.
- Remove the skin and mash the sweet potato.
- If you want a smooth purée, mix it in a blender until smooth.
Pancakes
- Mix the dry ingredients and then stir in the wet ingredients.
- Cook the batter on a griddle at medium heat until the pancakes are golden on both sides.
- Serve them with maple syrup, chopped pecans or walnuts and other toppings of your choice.
Tags: breakfast, buttermilk, buttermilk pancakes, egg, sweet potato, sweet potato pancakes
Tue, Mar 9, 2010
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