Sweet Potato Buttermilk Pancakes


Sweet Potato Buttermilk Pancakes

These better for you buttermilk pancakes are irresistibly fluffy and tender, and just so happen to be made with a fall-favorite vegetable. Cooked and mashed sweet potato is whisked into a cinnamon and nutmeg spiced batter for a very autumn take on buttermilk pancakes. And you’re not just drizzling maple syrup on top of a stack; the batter itself is sweetened with syrup for more of those warming caramel and vanilla notes throughout. Make sure to shop for real maple syrup for maximum deliciousness. Pro tip: While cooking these sweet potato pancakes, be patient and let the undersides turn a deep golden brown before flipping.

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Pancakes are a fantastic baby led weaning breakfast anytime of year, but the holiday season means sweet potatoes are tumbling from the produce aisles. These fluffy, delicious pancakes are perfect option for your little one; they’re easy to handle, nutritious, and are sure to become a Christmas family favorite!

Sweet potatoes are considered a super food – densely packed with the powerful antioxidant beta carotene, which aids in cognitive function, as well as eye and skin health. Topping your little one’s pancakes with vibrant blueberries and creamy Greek yogurt will add natural sweetness with a boost of protein, macrobiotics, and vitamins C, K, and manganese. Did I mention these have heaps of fiber? This is a baby led weaning breakfast you’ll want to keep in your cookbook!

Nutrition isn’t the only thing I have in mind when I make these for my guys. Healthy is a huge winner in any book, yes, but these are so incredibly easy to make for all the yummy goodness they offer. Using a blender to mix the sweet potato and other wet ingredients only takes a moment – not a lot of extra pancake time to ask for such a perfect baby led weaning breakfast!

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•  1 cup leftover mashed sweet potato, or 1 cup plain sweet potato mixed with 1 tablespoon each melted butter, brown sugar, and a pinch of salt

• 2 1/4 cups buttermilk

• 1 egg

• 2 tablespoons packed light brown sugar

• 3 tablespoons butter, melted

• 1 1/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon kosher salt

• 2 teaspoons vanilla extract

• 1/4 teaspoon cinnamon

• pinch grated nutmeg

• neutral vegetable oil (such as canola) to grease the pan

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Preheat the oven to 200°F. This will be your warming oven.

Combine the buttermilk, sweet potatoes, egg, vanilla, brown sugar, and melted butter in a bowl. Whisk until fully emulsified. It should look pale orange.

Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl. Whisk until fully mixed. Make a well in the center and pour in the buttermilk mixture. Stir just until combined. Do not over mix.

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Lightly grease a large skillet over medium heat. Test the skillet with a small drop of batter. It should gently sizzle. Add 1/3 cup batches of batter to the skillet, leaving space between each. Lower the heat to medium-low if the pancakes are browning too quickly.

When the bottom of the pancakes have browned and the tops form bubbles and look dry around the edges, flip. Cook for another two minutes or so, until golden brown.

Transfer to a plate and keep warm in the oven. Repeat, greasing the skillet as necessary. Serve hot with pure maple syrup.


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