Food Recipes Sweet Potato Buttermilk Pancakes These fluffy pancakes are perfect for a fall breakfast. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on October 20, 2021 Print Share Share Tweet Pin Email Photo: Heami Lee Hands On Time: 25 mins Total Time: 25 mins Servings: 4 These better-for-you buttermilk pancakes are irresistibly fluffy and tender, and just so happen to be made with a fall-favorite vegetable. Cooked and mashed sweet potato is whisked into a cinnamon and nutmeg spiced batter for a very autumn take on buttermilk pancakes. And you're not just drizzling maple syrup on top of a stack; the batter itself is sweetened with syrup for more of those warming caramel and vanilla notes throughout. Make sure to shop for real maple syrup for maximum deliciousness. Pro tip: While cooking these sweet potato pancakes, be patient and let the undersides turn a deep golden brown before flipping. Ingredients 1 9-oz. sweet potato or ¾ cup cooked and mashed sweet potato 2 large eggs 2 cups whole buttermilk 2 tablespoons pure maple syrup, plus more for serving 2 cups all-purpose flour 1 ½ teaspoon baking powder 1 ¼ teaspoon kosher salt 1 teaspoon baking soda ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 2 tablespoons unsalted butter, melted canola oil, for cooking toasted pecans, chopped, for serving Directions Preheat oven to 200°F. Set a wire rack inside a rimmed baking sheet. Prick potato all over with a fork. Place in a microwave-safe bowl with 1 teaspoon water and cover. Microwave on high until tender when pierced with a fork, 5 to 7 minutes. Let cool. Discard water. Split potato and scoop flesh into bowl; discard skin. Mash to make ¾ cup. Beat eggs and buttermilk in a large bowl. Add potato and syrup; whisk until well combined. Whisk flour, baking powder, salt, baking soda, cinnamon, and nutmeg in a medium bowl. Add to buttermilk mixture. Gently stir until few dry spots remain. Add melted butter and stir gently until just combined. (Do not over mix; lumps are OK.) Heat a large nonstick skillet or griddle over medium-high. Brush with oil; reduce heat to medium. Cooking in batches, add ⅓-cupfuls of batter to skillet, flattening tops slightly. Cook until bubbles rise to surface and underside is golden brown, 2 to 4 minutes. Flip and cook until puffed and golden brown on other side, 2 to 4 minutes. Transfer to wire rack; keep warm in oven. Repeat with oil and remaining batter. Serve with pecans and syrup. Super Spuds Whether sweet potatoes are baked, mashed, or mixed into breakfast or dessert, these vibrant tubers add natural sweetness and a boatload of nutritional perks. They're high in fiber, antioxidants, and immune-boosting vitamin C. If you want a little unexpected color, look for purple varieties. Print