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Ingredients

  • 1 3/4 cup all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tbsp. packed brown sugar
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 1 3/4 cup buttermilk
  • 2 sweet potatoes roasted and pureed until smooth
  • 2 eggs
  • 1 tsp. vanilla extract
  • Butter for cooking and serving
  • Maple syrup for serving

Instructions

  • In a large bowl, whisk together your dry ingredients: flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and ginger.
  • In a separate bowl, whisk together your wet ingredients: buttermilk and sweet potato puree, then add eggs and vanilla.
  • Add wet ingredients to dry ingredients and stir with a wooden spoon until combined.
  • Melt butter in a large nonstick skillet over medium heat. When butter is foamy, reduce heat to medium-low and ladle the pancake batter into skillet. Cook until bubbles start to form in the pancake (about 3 mins). Then flip and cook other side until golden.
  • Serve with maple syrup & butter, enjoy!