Sweet Potato Pancakes
Do you have those people in your household that just don’t wake up on the right side of the bed? They look and act like Zombie Apocalypse survivors? Give them a healthy dose of Quitchurbitchin Cakes – decadent Pancakes that are delicately spiced with vanilla, nutmeg and cinnamon. Let them wake up to a sweet and savory morning meal.
These delicious and healthy breakfast cakes are an amazing twist on traditional pancakes. Fluffy Quitchurbtchin cakes are naturally sweet, and packed with nutrition. Also, they are the perfect way to use up leftover mashed sweet potatoes.
Brown sugar, maple syrup, nutmeg, and cinnamon gives these pancakes a warm, cozy flavor that will have your family asking for more. In addition, you will find the Melt-in-your-mouth Goodness cures rough mornings and those Hangry invaders.
Make this delicious
Sweet Potato Pancakes Recipe
- Electric Griddle or Non-stick Skillet
- 1 Large Sweet Potato-Baked, soft & peeled
- 2 ¾ cup All-purpose flour
- 1 tsp Salt
- 5 ½ Tbsp Brown sugar
- ½ tsp Baking soda
- 1 Tbsp Baking Powder
- 3 cups Buttermilk
- 3 Large Eggs
- 2 Tbsp Melted Butter
- 2 Tbsp Honey
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- ¾ cup Finely Chopped Pecans
Honey Cinnamon Butter
- ½ cup Unsalted Butter- lightly softened
- 3 tsp Honey
- ¼ tsp Cinnamon
Cook the Sweet Potato
- Clean the sweet potato and use a knife to poke 3-5 holes in it
- Microwave the potato for 5-7 minutes (more or less depending on the potato size
- Test the potato- It should squeeze easily, and be soft in the middle when it is sliced
- If the potato is not fully soft, cook for additional minutes in the microwave
- If the potato is cooked, peel, dice, and add to a large mixing bowl
- Use a mixer to blend the Butter, Honey, and Cinnamon
Make the Batter
- Add Flour, Salt, Brown Sugar, Baking Soda, and Baking Powder to the mixing bowl
- Add Buttermilk, Eggs, Butter, Honey, Cinnamon, Nutmeg, and Pecans
- Use a mixer to blend
- Ladle batter into 4-5 inch circles on a 350-degree griddle (or skillet at Medium heat)
- Wait until the cakes bubble, and then flip and cook until golden
- Remove pancakes from the griddle and repeat with the rest of the batter
- Serve with Honey-Cinnamon Butter and Maple syrup
for Sweet Potato Pancakes
- Be sure your sweet potato is fully-cooked. The entire potatoes should be soft, and not boney. In addition, You can also use leftover homemade mashed sweet potatoes
- Leftover sweet potatoes? No problem! These breakfast pancakes are a great way to use them. These griddle cakes are fluffy, flavorful, and family-friendly. In addition, they only require a few simple ingredients that you probably have on hand.
- Don’t over-mix your ingredients. Overmixing the pancake batter will result in dense pancakes. Mix until the ingredients are blended into a smooth sweet potato mixture.
- Consider warm maple syrup to top your cinnamon honey butter and delicious pancakes.
- Pancakes or flap jacks can be stored in an airtight container in the refrigerator for up to 5 days. Additionally, you can store in your freezer using airtight containers or freezer bags for up to 2 months
Mix it Up
- Add small pieces of apple or try with an apple compote
- Bananas and walnuts also complement these flavors
Sweet Potato Pancakes FAQs
Are Sweet Potatoes healthy?
One medium sweet potato can provide you with 37% of your daily vitamin C, 15% of your daily potassium in addition magnesium, niacin, vitamin A and fiber.
How long will Sweet Potato Pancakes last in my refrigerator?
Easy Sweet Potato cakes will last up to 5 days in the refrigerator. To reheat, you can microwave them for about 45-60 seconds, wrapped in a damp paper towel, or reheat them in a skillet on the stove until warmed through.
Can Sweet Potato Pancakes be stored in the freezer?
Yes, pancakes can be stored in freezer bags for up to 2 months