I was cleaning out my refrigerator to see what I had left this morning, so I could make my menu and shopping list for the week. I found a couple of sweet potatoes that I needed to use before they went bad, and decided to make these pancakes that I’ve had in my try it file for awhile. Now I could kick myself for waiting so long to make them. These pancakes are soft, moist and full of yummy sweet potato flavor. They will be a delicious addition to our breakfast rotation.

Sweet Potato Pancakes
Adapted From: La Fuji Mama

16 ounces orange-flesh sweet potato (about 2 medium sweet potatoes)
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 cup (4 tablespoons) unsalted butter, at room temperature
2 large eggs, beaten
1 1/2 tablespoons unsulphured molasses (Regular molasses may be used)
1 tablespoon vanilla extract
1 1/2 cups buttermilk

1. Cook the sweet potatoes: Scrub the sweet potatoes and place them in a medium saucepan of boiling water. Cook them until they are tender, about 15 minutes. Drain the water and immediately immerse the sweet potatoes in cold water to loosen their skins. Drain the water again, remove the skins, then chop and mash the flesh.
2. While the sweet potatoes are cooking, sift together in a large mixing bowl the whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
3. When the potatoes have cooled slightly, add the butter, and mash until relatively smooth. Add the eggs, molasses, and vanilla extract and blend. Finally, mix in the buttermilk.
4. Add the sweet potato mixture to the dry ingredients and mix with a spoon until just moistened (the batter will be lumpy), about 50 strokes. Set aside to rest.
5. Preheat a lightly greased skillet or griddle over medium heat. Using a 1/4 cup measure, pour the batter onto the preheated skillet or griddle. Turn the pancakes once with a spatula when the surface begins to bubble. Cook until golden brown. Serve hot with your favorite pancake toppings. Click HERE for my super easy, homemade pancake syrup.