Best Sweet Potato Pancakes With Honey Cinnamon Butter Recipes

LOUISIANA SWEET POTATO PANCAKES

Louisiana Sweet Potato Pancakes image

These are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce.

Provided by SWIZZLESTICKS

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

¾ pound sweet potatoes
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
2 eggs, beaten
1 ½ cups milk
¼ cup butter, melted

Steps:

Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Nutrition Facts : Calories 215.3 calories, Carbohydrate 29.2 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 4.7 g, Sodium 549.1 mg, Sugar 4.1 g

SWEET-POTATO PANCAKES WITH HONEY-CINNAMON BUTTER

Sweet-Potato Pancakes with Honey-Cinnamon Butter image

Categories Cake Dairy Egg Potato Breakfast Brunch Vegetarian Kid-Friendly Sweet Potato/Yam Honey Cinnamon Cookie Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 11

Ingredients

For the honey-cinnamon butter
1/4 cup unsalted butter, at room temperature
1 1/2 teaspoons honey
1/8 teaspoon ground cinnamon
For the sweet-potato pancakes
2 large eggs
1 cup buttermilk, plus more if necessary
2 1/2 tablespoons vegetable oil
1 cup store-bought pancake mix
1 small pinch ground nutmeg
1 small sweet potato, boiled, peeled, and mashed (about 1 1/2 cups)

Steps:

1. Beat together the butter, honey, and cinnamon until smooth. Transfer to the refrigerator until ready to use.
2. In a large bowl, whisk together the eggs, buttermilk, and oil. Stir in the pancake mix and nutmeg until just combined. Fold in the sweet potato. If the batter seems too thick, add more buttermilk until it reaches the desired consistency (it should be thick but still pourable).
3. Place a large, greased griddle or pan over medium-high heat. Working in batches, spoon the batter onto it and cook until the surface of the pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 1 to 2 minutes more. Serve, topped with the honey-cinnamon butter and a little maple syrup.