These Sweet Potato Pancakes are perfect for Fall. Whether your whipping up a batch for breakfast or Thanksgiving brunch.
What do you bring to a Thanksgiving brunch? Sweet potato pancakes. I’ve been mulling over this idea of Thanksgiving Brunch ever since we had brunch at my friends house the other weekend. The holidays can be a stressful time especially when there are so many family and friends to see. I remember when my husband and I were back and forth on the highway from afternoon until midnight trying to see all of our family during the holidays.
Though that’s not an issue anymore, it’s one many of our friends still struggle with. The holiday shuffle can make you dislike the holidays altogether. So I was thinking maybe there should be a new tradition. Thanksgiving Brunch!! To be had the day of, before or after Thanksgiving (if you can convince the family). Or maybe have brunch for Friendsgiving. And what better dish to make that sweet potato pancakes.
It’s spin on a Thanksgiving favorite of our, sweet potato pie. Of course, the best part of this dish is that it’s easy to whip up and can be frozen. That way if your Thanksgiving tends to hectic like ours you can make them a week or two weeks ahead of time and then whip it out of the freezer when you need it.
Sweet Potato Pancakes
Makes 14 pancakes
- 1 1/4 cups of sweet potatoes (3 baked sweet potatoes)
- 1 1/2 cups of milk
- 1 1/2 cups of flour
- 2 eggs beaten
- 3 1/2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 melted butter
- 1 teaspoon salt
- 1 tablespoon brown sugar
Tools: 2 large bowls, blender/food processor, thin spatula, griddle and whisk.
Note: Feel free to switch of the sweet potatoes for pumpkin if that’s what you prefer.
In a large bowl, mix all of the dry ingredients together.
In a separate bowl, add sweet potatoes, milk and vanilla until completely combined.
Place wet ingredients in blender to make the mixture smooth.
Remove sweet potato mixture from blender/food processor and add eggs to wet ingredients.
Mix dry ingredients to wet ingredients a cup at at time. Continue to mix until thoroughly combined.
Allow mixture to sit for 15 to 20 minutes.
Place a griddle over medium heat.
Once griddle is hot, pour about 1/4 cup of batter onto the griddle.
Cook until you see little bubbles and the pancakes begin to firm enough to flip. This should take about 3 minutes.
Flip pancakes and allow to cook for another 2 to 3 minutes.
Transfer pancakes to a plate or platter and cover with foil to keep warm.
Finally, these pancakes were drizzled with a little maple syrup (straight from Canada) and topped with candied walnuts, whipped cream and cocoa powder. Delicious!
I love the sweet taste and smooth consistency of the pancake. What will you top these sweet potato pancakes with?