Buttermilk Sweet Potato Pancakes with Coconut Whipped Cream
User Reviews
5
Buttermilk Sweet Potato Pancakes with Coconut Whipped Cream
Description
The batter combines sweet potato puree with buttermilk, egg, vanilla, and melted butter, resulting in a smooth mixture enriched with warm spices like cinnamon, cloves, nutmeg, and a pinch of salt. Flour, brown sugar, baking powder, and soda are folded in to create a leavened, sweet pancake batter. Cooking on a buttered skillet forms golden cakes with a soft interior and lightly crisp edges.
Serving is elevated by toasted unsweetened coconut flakes, which provide a crunchy texture and a nutty, toasted flavor. The coconut whipped cream, made from chilled full-fat coconut milk and powdered sugar, offers a dairy-free yet creamy topping that balances the spiced sweetness and adds moisture. Maple syrup adds further sweetness and complements the overall flavor.
This combination of textures and flavors makes the pancakes distinctively rich and aromatic, with layers of spice and tropical notes. They are ideal for those seeking a seasonal twist on classic pancakes or a dairy-free creamy topping alternative.
Ingredients
- 1 cup sweet potato sweet potato puree, mashed
- 1 3/4 cups buttermilk
- 1 egg large
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter melted
- 1 3/4 cups all-purpose flour
- 1/3 cup brown sugar loosely packed
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves ground
- 1/4 teaspoon nutmeg freshly grated
- 1/4 teaspoon salt
- maple syrup for serving
toasted coconut
- 1 cup unsweetened, flaked coconut
coconut whipped cream
- 1 coconut milk cold (refrigerated overnight, full-fat, canned
- 1 tablespoon powdered sugar
Instructions
- In a large bowl, whisk together the sweet potatoes, 1 cup of the buttermilk, egg and vanilla extract. Whisk in the melted butter, making sure to whisk constantly so you don’t cook the egg if it’s still warm.
- In a smaller bowl, whisk together the flour, sugar, baking powder, soda, cinnamon, cloves, nutmeg and salt. Stir the dry ingredients into the pumpkin mixture until just combined, then stir in the remaining buttermilk until no lumps remain.
- Heat a large skillet or electric griddle over medium heat and butter it if desired. Add the pancake batter to the skillet 1/4 cup at a time, slightly smoothing it out if needed. Cook until bubbles appear on the tops of the batter rounds (about 2 minutes or so) and then flip, cooking for another minute or two. Remove and repeat with remaining batter. Serve immediately with maple syrup, toasted coconut and the coconut whipped cream.
toasted coconut
- Place the coconut in a skillet over low heat. Stir constantly until the coconut begins to turn golden and fragrant. I alternate between shaking the pan and stirring. Remove from the heat and stir for another 30 seconds or so, just so the coconut on the bottom doesn’t burn.
coconut whipped cream
- Take the can of coconut milk out of the fridge. Open the can and discard the liquid (use it in a smoothie!), then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium-high speed until completely whipped and thick. Once thick, beat in the sugar. Set the bowl in the fridge until ready to use.
User Reviews
Overall Rating
5
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