It’s no secret that I love brunch. Pancakes and I go way back, and over the years I have made so many variations of them and never get sick of making them in different ways. These sweet potato pancakes are so delicious and flavorful that everyone is sure to love them!

Serves 4 people 

Ingredients:

1 Large Sweet Potato, (around 113g, 2/3 cup mashed) roasted until soft, mashed then cooled to room temperature

1 ½ Cups (190g) All Purpose Flour

1 ½ Tbs (20g) Granulated Sugar

3 Tbs (39g) Brown Sugar

1 ½ Tsp (7g) Baking Powder

1 1/8 Tsp (7g) Baking Soda

½ Tsp (1g) Salt

3/4 Tsp (2g) Ground Cinnamon

3/4 Tsp (2g) Ground Nutmeg

1 Tsp (3g) Freshly Grated Orange Zest

1 Cup (237mL) Buttermilk

¼ Cup (56g) Vegetable Oil or Melted Butter

1 Large Egg

2 Tsp (8g) Vanilla Extract

Chopped Pecans 

Sprinkle pecans over pancakes while cooking

  For the Whipped Cream

½ Cup (118mL) Cold Heavy Cream

1 Tbs (13g) Granulated Sugar

1 Tsp (4g) Vanilla Extract

1 Tbs (13g) Maple Syrup

Directions:

1.     In a large bowl, combined the flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg with a whisk. 

2.     In a separate bowl, add the mashed sweet potato, orange zest, oil or melted butter, egg, and vanilla and whisk until combined. 

3.     Add the sweet potato mixture along with the buttermilk into the dry mixture and whisk until it barely comes together. It will be thick and lumpy. Cover tightly with plastic and refrigerate for 10 minutes.

4.     To make the whipped cream, add the cold cream, sugar, and vanilla to a bowl and whisk or use a hand mixer to beat the cream until stiff peaks form. Add the syrup and mix until combined. Set aside in the refrigerator while you cook the pancakes. 

5.     To cook the pancakes, heat a large skillet over medium heat with 1 ½ tbs butter in it until the butter is hot but not brown. If using a griddle, preheat the griddle to 350 Degrees F (180C). 

6.     Use 1/3 Cup of batter for each pancake, and if desired, sprinkle some pecans into the pancake after you put it on the griddle/pan. Cook for 2-3 minutes or until bubbles start to appear. 

7.     Flip and cook for another 2 minutes, then top with the whipped cream, extra pecans and maple syrup!