There are plenty of sweet potato pancake recipes out there, y’all. Most of them use sweet potato puree for flavor. While there is nothing wrong with that, I wanted to incorporate the flavor of fresh sweet potato and didn’t want to spend the roasting time required to get to said puree. Some tweaking would also be required to avoid mushy pancakes. So I thought a bit on how to best do it. Initially, I thought of adding thin slices of sweet potato or even chunks but I landed on shredding in order to maintain consistency throughout each pancake. This also keeps the fuss to a minimum. The result is a super simple pancake recipe using the go-to measurements seen in my best-ever blueberry pancakes with fresh shredded sweet potato in the batter instead of fresh blueberries. There’s also a touch of ginger because, why not? The pancakes have a slight orange hue to them, too–this was a pleasant surprise since I didn’t use cooked sweet potato. I thought a little after Thanksgiving would be the perfect time to post these in case y’all have leftover sweet potatoes that didn’t wind up in your Turkey Day dinner. I always stock up on them ahead of time because the price drops dramatically in my nearby stores for the holiday. Hopefully, you aren’t sick of the flavor by now. Let me know your thoughts if you try these out.
What are your favorite pancakes? Thanks for reading!
Select photography by: Joshua Farris