Sweet Potato Pancakes
User Reviews
5
Sweet Potato Pancakes
Description
Sweet Potato Pancakes use steamed sweet potato grated into a batter of flour, sugar, baking powder, salt, and ground ginger. Buttermilk and vanilla add moistness and aroma, while fresh orange zest brings brightness. The recipe starts by steaming thick sweet potato slices until tender, then chilling and shredding them. The wet ingredients are blended with the dry, leaving the batter slightly lumpy to maintain airiness. Finally, grated sweet potato is folded in gently. Cooking pancakes over medium heat forms bubbles before flipping, ensuring a tender inside and lightly crisp exterior. This method highlights the mild sweetness and subtle spice of the sweet potato with citrus notes fusion.
These pancakes work well for a comforting morning meal, especially when you want a variation beyond classic pancakes. The balanced sweetness lets you pair them with syrup, butter, or even savory toppings if preferred. Preparing the sweet potato first adds a naturally soft texture that contrasts with the flour-based batter.
Ingredients
- 1 sweet potato about 1/2 lb, or yam
- 1 1/3 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 cup buttermilk
- 1 teaspoon vanilla extract pure
- 2 teaspoons orange fresh zest
- 2 egg beaten, large
- 1 tablespoon butter
Instructions
- First peel the sweet potato or yam and cut it into thick slices. Place the pieces in a collapsible steamer in a pan of 1-inch deep boiling water. Cover and steam just until tender, 5-7 minutes. Transfer to a plate and refrigerate until cold. Then use the large holes of a grater to shred the sweet potato. Reserve 1 cup of grated sweet potato for this recipe.
- Zest an orange and reserve 2 teaspoons of the zest. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and ginger. Add the buttermilk, eggs, butter, vanilla extract and orange zest to the flour mixture. Whisk the mixture just until blended. Some lumps will remain, and that's okay. We want the batter light and airy. Gently fold in 1 cup of grated sweet potato or yam until combined.
- Heat a large nonstick pan over medium heat and spray with vegetable spray. Scoop 1/4 cup of batter for each pancake and place them one inch apart. Cook the pancakes until bubbles begin to form on the top and the bottoms are golden brown. Flip the pancakes and cook the other side until golden brown. Keep the cooked pancakes in a warmed oven while you make the rest.Serve with maple syrup or orange caramel syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 96mg | 32% |
| Sodium | 587mg | 24% |
| Potassium | 555mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 8325IU | 167% |
| Vitamin C | 3mg | 3% |
| Calcium | 194mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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