One thing I love to do in the fall is to make sweet potato pancakes. These are actually way better than regular pancakes, and no, it's not just because they're orange and cute. Sweet potatoes offer a lot of health benefits — from lowering your risk of heart attack and stroke to warding off certain cancers — and are a sweet alternative to traditional white potatoes that can work in almost any meal of the day.
The Easiest & Fluffiest Sweet Potato Pancakes
1 3/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking so
2 tbsp. packed brown sugar
1 tsp. kosher salt
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 3/4 c. buttermilk
2 small sweet potatoes, roasted and pureed until smooth (about ¾ cup puree)
2 large eggs
1 tsp. pure vanilla extract
Brown Sugar Butter
In a large bowl, whisk together flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and ginger.
In a separate bowl, whisk together buttermilk and sweet potato puree, then add eggs and vanilla.
Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.
Melt butter in a large nonstick skillet or griddle over medium heat. When butter is foamy, reduce heat to medium-low and ladle a scant ½ cup pancake batter into the skillet. Cook until bubbles start to form in the batter and the pancake is golden underneath, about 3 minutes, then flip and cook another side until golden, another 3 minutes.
Repeat with the remaining batter. Serve with brown sugar butter, and maple syrup.
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