Sweet Potato Pancakes



  • 1 sweet potato, peeled and diced
  • salt, enough to coat the sweet potato cubes  
  • olive oil, enough to coat the sweet potato cubes
  • 1 cup buttermilk, (or can substitute with 15 ml lemon juice topped with milk to the 1 cup line)
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tbsp brown sugar
  • 1/2 tsp cinnamon
  • ⅛ tsp ground ginger
  • ⅛ tsp ground nutmeg
  • butter for cooking


  1. Preheat oven to 425 F.
  2. Place the diced sweet potato onto a baking tray and sprinkle all over with olive oil and salt.
  3. Roast the sweet potato cubes for about 30 minutes.
  4. Transfer the sweet potato to a blender and let cool well before blending.
  5. In a large bowl whisk together the blended sweet potato puree and buttermilk, then mix in the egg and vanilla extract.
  6. Add the dry ingredients (all-purpose flour, sugar, cinnamon, ground ginger, and ground nutmeg) and whisk again until fully combined.
  7. Heat a pan on low-medium heat, and melt butter to coat the pan.
  8. Pour about 1/4 cup of the batter from step 6 onto a hot griddle and flip when golden brown on the bottom.
  9. Flip the pancake and cook for a few minutes until golden brown on the other side as well.
  10. Remove from heat, and continue working with the rest of the batter.
  11. Serve with your favourite toppings, such as butter, maple syrup, and mixed nuts.

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