Sweet Potato-Buttermilk Pancakes

Tue, Mar 9, 2010

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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

Author: Itsy Bitsy Foodies

Recipe type: Breakfast

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
½ tsp baking soda
¼ tsp salt
1 egg
1 cup buttermilk
2 Tbsp oil
½ 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.