These yummy pancakes are a perfect addition to a family breakfast on the weekend, when things are not so rushed. The sweet potato adds such richness to the batter and the buttermilk and leavening agents leave the pancakes so light and fluffy.
Total time: 1.5 hour
Prep time: 30 minutes
Servings: 8 to 10
- 2 and 3/4 cups all-purpose flour
- 1 teaspoon salt
- 5 1/2 tablespoons sugar
- 1/2 tablespoon baking soda
- 1 tablespoon baking powder
- 3 cups buttermilk
- 3 large eggs
- 2 tablespoons butter, melted
- 1 large sweet potato, roasted and cooled
- 2 tablespoons Bee America Tupelo Honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Combine the flour, salt, sugar, baking soda, and baking powder in a large bowl.
- Whisk together the buttermilk, eggs, and melted butter in a separate bowl.
- Incorporate this wet mixture to the dry mixture.
- Peel and mash the sweet potato, place it in a separate bowl.
- Combine the honey, cinnamon and nutmeg with the sweet potato mash and mix well.
- Add this mixture into the pancake batter.
- Let the batter stand for 1 hour.
- Heat a skillet/griddle over medium heat.
- Ladle batter onto the hot surface and cook the pancakes, in batches, until golden brown on each side.
- Serve immediately with warm maple syrup and sprinkle with a few pecans.
To save time and make our Saturday mornings more relaxing, I whip up this batter the night before and store it in the refrigerator overnight.