Sweet Potato Pancakes
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Wonderfully fluffy, puffy, and packed with healthy sweet potato and the flavor of fresh orange, this sweet potato pancakes recipe is sure to become a favorite!
Often my ideas stem from an item or two that I have on hand that needs to be used. I don’t like wasting anything, plus it gives me a fun challenge to try and figure out how to utilize that particular ingredient (and if you know me you know I love challenges!). So the question the day is: If you had one lonely sweet potato and one lonely orange, what would you make?
My first thought, they’re both the same color. Second thought, they’re both sweet. So I knew I wanted to make something that was all-over sweet. I not only wanted to use the juice from the orange, but I wanted to take advantage of all that tasty fresh orange zest as well. Not knowing yet what I was going to make, I started looking for my zester. It wasn’t where it was supposed to be (can you relate?). I finally found it in another kitchen cabinet – my husband had put it there (who else, right?). As fate would have it, it happened to be next to the maple syrup. Bingo! We were going to have breakfast for dinner. (Because, why not?) Specifically, we were going to have Sweet Potato Orange Buttermilk Pancakes. And they needed to be soft and airy. And they needed to be puffy. I happy to report that the goal was accomplished and breakfast-dinner was a success!
Sweet Potato Pancakes Recipe
Let’s get started!
I wanted to maintain some contrast in color and texture, so instead of pureeing the sweet potato I decided to cook and shred it. Nice orange-colored speckles of sweet potato and orange zest mixed throughout a golden-colored batter…perfect.
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 warmed maple syrup or orange caramel syrup.
Enjoy!
For more delicious sweet potato recipes be sure to try my:
- Sweet Potato Fries
- Sweet Potato Pie
- Curried Sweet Potato Soup
- Sweet Potato Fettuccine Alfredo
- Domoda
- Broa Castelares
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Sweet Potato Pancakes
Ingredients
- 1 sweet potato or yam , about 1/2 lb
- 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 pure vanilla extract
- 2 teaspoons fresh orange zest
- 2 large eggs , beaten
- 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
Originally published on The Daring Gourmet February 11, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
These were yummy! The texture was perfect and we all loved the flavor.
I’m so glad you enjoyed them, thank you Cindy!
OMG, these are good!!!!
Thank you, Rita, I’m so glad you enjoyed them!
Thank you! What a great list of healthy recipes! I can’t wait to try a few.
Thank you!