breakfast · Best in winter
Sweet Potato Pancakes
Fluffy pancakes made with mashed sweet potato folded into the batter — subtly sweet, golden orange, and more interesting than plain pancakes in every way. A winter breakfast that uses stored sweet potatoes and pairs beautifully with honey, maple, or preserved fruit.
Ingredients
🌱 From Your Homestead
- sweet potato (1 large, baked and mashed — about 1 cup)
- eggs (2)
- raw honey (1 tbsp)
🛒 From the Store
- flour (1.5 cups)
- buttermilk (1 cup)
- baking powder (2 tsp)
- cinnamon (1 tsp)
- nutmeg (1/4 tsp)
- butter (for griddle)
- salt
- maple syrup for serving
How to Make It
- Gather your ingredients: sweet potato (1 large, baked and mashed — about 1 cup), eggs (2), raw honey (1 tbsp), flour (1.5 cups), buttermilk (1 cup), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: sweet potato (1 large, baked and mashed — about 1 cup), eggs (2), raw honey (1 tbsp).
- Use leftover baked sweet potato — don't try to mash a raw one. The potato needs to be completely smooth with no lumps, or you'll have uneven texture in every pancake. Bake the sweet potato the night before and refrigerate; cold mashed potato blends more easily into batter.
- Cook for approximately 30 min. Adjust to taste and serve 4 portions.
- Plate, enjoy, and share with your household!
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