Sweet Potato Pancakes

Say hello to your new favorite flapjacks.

Serves
makes 15 Pancakes
Time
1 hour 30 minutes

KAT CRADDOCK

Updated on October 20, 2021

These spiced sweet potato pancakes are adapted from the version served at the historic Arcade Restaurant in Downtown Memphis. Enjoy them soaked with syrup and pecan butter, or pair them with bacon, eggs, and grits like they do in Memphis. For more ways to start your morning, check out all of our breakfast recipes.

What You Will Need

Ingredients

One 14-oz. sweet potato
1 cup all-purpose flour
1 cup whole-wheat flour
¹⁄₄ cup dark brown sugar
1 tbsp. plus 1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. kosher salt
¹⁄₂ tsp. ground green cardamom
¹⁄₄ tsp. ground cloves
¹⁄₄ tsp. freshly grated nutmeg
12 tbsp. unsalted butter, melted, divided, plus more for serving
2 large eggs at room temperature, beaten
2 cups whole milk, warmed slightly
Maple syrup, for drizzling (optional)

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Instructions

Step 1

Position a rack in the center of the oven and preheat to 400°F. Use a fork to prick the sweet potato a few times on each side, then place it on a baking sheet. Bake until very tender when pierced with a fork, about 1 hour. Set aside to cool, then remove and discard the skin. Transfer the flesh to a food processor and purée (or mash well with a fork).

Step 2

In a large bowl, whisk together the all-purpose and whole wheat flours, baking powder, cinnamon, salt, cardamom, cloves, and nutmeg.

Step 3

In a medium bowl, whisk together the sweet potato purée, brown sugar, ¼ cup of the melted butter, eggs, and milk. Pour the sweet potato mixture into the flour mixture and whisk until completely combined (the batter should be thick and fluffy).

Step 4

To a large cast-iron skillet over medium-low heat, add 1–2 tablespoons of the melted butter and swirl to coat the surface. When the foam subsides, scoop ⅓ cup of batter into the skillet for each pancake, leaving 2 inches between them. Cook until you see bubbles forming on the top of the pancakes and they begin to pull away from the bottom of the pan, about 4 minutes, then use a spatula to flip. Continue cooking until golden brown on both sides and the batter is cooked through, 3–4 minutes.

Step 5

Transfer the pancakes to a serving platter and tent with foil while you cook the rest of the pancakes, adding more butter to the skillet between batches. Serve immediately, with additional butter and maple syrup, if desired.

Position a rack in the center of the oven and preheat to 400°F. Use a fork to prick the sweet potato a few times on each side, then place it on a baking sheet. Bake until very tender when pierced with a fork, about 1 hour. Set aside to cool, then remove and discard the skin. Transfer the flesh to a food processor and purée (or mash well with a fork).
In a large bowl, whisk together the all-purpose and whole wheat flours, baking powder, cinnamon, salt, cardamom, cloves, and nutmeg.
In a medium bowl, whisk together the sweet potato purée, brown sugar, ¼ cup of the melted butter, eggs, and milk. Pour the sweet potato mixture into the flour mixture and whisk until completely combined (the batter should be thick and fluffy).
To a large cast-iron skillet over medium-low heat, add 1–2 tablespoons of the melted butter and swirl to coat the surface. When the foam subsides, scoop ⅓ cup of batter into the skillet for each pancake, leaving 2 inches between them. Cook until you see bubbles forming on the top of the pancakes and they begin to pull away from the bottom of the pan, about 4 minutes, then use a spatula to flip. Continue cooking until golden brown on both sides and the batter is cooked through, 3–4 minutes.
Transfer the pancakes to a serving platter and tent with foil while you cook the rest of the pancakes, adding more butter to the skillet between batches. Serve immediately, with additional butter and maple syrup, if desired.