Happy Sunday, folks!
Sunday mornings are the best kind of mornings—wouldn’t you agree? When I was growing up, my favorite part of Sunday was the waking up to the smell of bacon that greeted me from downstairs. My dad is a breakfast aficionado, and one of his favorite things to make were pancakes. None of this mix stuff—straight from scratch, with a good splash of tangy buttermilk and the perfect spongy texture.
I wanted to recreate that lovely laid back feel using some delicious leftovers from yesterday. The result? The best ever sweet potato pancakes.(Apologies in advance for the qualities of these pictures. It was early, I had my iPhone, and my apartment’s lighting has never been stellar. The pancakes are not at fault here.)
The humble sweet potato is the star of this breakfast recipe. I adore sweet potatoes—I had some last night roasted with a good amount of butter and cinnamon, and I’d been craving using them in something sweet. This recipe was an answer to prayer.
Sweet potato, egg, oil, milk, and vanilla extract all get nice and cozy in a blender. You want the sweet potato to be extra smooth for this recipe.
In another bowl, we’ve got some classic pancake ingredients: flour, brown sugar, baking powder, salt, etc. There’s also a hearty dash of cinnamon and nutmeg to bring out the natural sweetness of the potato.
Wet meets dry…
And we’re left with a thick, just slightly orange batter that smells like heaven. Feel free to add more milk to adjust for thickness, but keep in mind that these are going to already be nice and moist because of the sweet potato puree.
These guys fried up like a dream. Seriously. It’s a good feeling when you’ve got your pancake game together. Something just feels right.
How to serve these pancakes: warm, with a pat of butter, a dash of cinnamon, and a good dousing of maple syrup. They’re tender, perfectly spiced, and incredibly filling.
Just look at that beauty. While there may have not been the smell of bacon in my apartment this morning, I still feel like this was the best way to do Sunday right.
SWEET POTATO PANCAKES
adapted from Weelicious
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 large egg
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 cup leftover sweet potatoes
1. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, brown sugar, and salt.
2. In a separate bowl, blend together remaining ingredients until smooth.
3. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
4. Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
5. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
6. Flip the pancakes and cook for one minute longer.
7. Serve warm with plenty of butter, maple syrup, and a dash of cinnamon.