If you love breakfast, you'll love these sweet potato pancakes with whipped maple butter! They're the perfect switch from regular pancakes and have a great sweet potato flavor. Whether or not it's the fall season, these sweet potato pancakes are definitely a must!
Wash sweet potato thoroughly and pat dry. Cook a sweet potato either in the oven or microwave.
For the microwave: Pierce sweet potato a few times with a fork or sharp knife. Place on microwave-safe plate and microwave for 5 minutes, turning halfway through. If it is not fork tender after 5 minutes, continue microwaving in 30 second increments.
For the oven: Preheat oven to 400°F. Pierce sweet potato a few times with a fork or sharp knife. Place on baking sheet. Bake in the oven for approximately 1 hour or until fork tender.
Use a fork to remove sweet potato from skin and place in a medium size bowl. Mash with fork (or use a blender).
Add water about a tablespoon at a time until sweet potato is a smooth, puree consistency.
Sweet Potato Pancakes
Heat an electric griddle, skillet or frying pan to medium heat.
In a large bowl, combine pancake mix with baking powder.
Add sweet potato puree and water.
Stir until batter is well mixed, being careful not to overstir.
Batter will be thick, but should still be able to pour onto skillet. Add more water if needed.
Add unsalted butter to skillet, moving it around with spatula to melt over the entire skillet.
Pour ¼ cup of batter onto skillet. Pancake mix will not bubble as much as a normal mix does, so you'll need to just lightly lift the edge of the pancake and flip once the first side has browned and seems to have cooked halfway through.
Serve with Whipped Maple Butter.
Whipped Maple Butter
Allow butter to soften to room temperature.
Use an electric mixer or fork to whip together butter and maple syrup.
Serve on top of sweet potato pancakes with a dash of cinnamon (optional).