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As the leaves begin to change and the air cools, there's nothing quite like the comforting flavors of autumn. Harvest Harmony Sweet Potato Pie Pancakes are the perfect way to embrace the season with a delicious breakfast that captures the essence of sweet potato pie. These pancakes blend the familiar taste of sweet potatoes with warm spices, creating a delightful dish that feels like a cozy hug on a chilly morning.

Seasonal Sweet Potato Pie Pancakes

Embrace the cozy vibes of fall with Harvest Harmony Sweet Potato Pie Pancakes! This easy weeknight breakfast brings the comforting flavors of sweet potato pie right to your table. With creamy sweet potatoes and warm spices, these pancakes make the perfect seasonal treat for chilly mornings or festive brunches. Quick to whip up and utterly craveable, they invite everyone to gather around the table. Try them tonight and savor the taste of autumn!
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Ingredients
  

1 cup cooked and mashed sweet potatoes

1 cup all-purpose flour

2 tablespoons granulated sugar (adjust according to your sweetness preference)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

2 large eggs, beaten

1 cup buttermilk (or a non-dairy milk alternative)

1 teaspoon pure vanilla extract

2 tablespoons melted butter (or melted coconut oil)

Optional: 1/4 cup chopped pecans or walnuts for a delightful crunch

Instructions
 

Prep the Sweet Potatoes: Begin by peeling and cubing the sweet potatoes. Boil or steam them for approximately 15 minutes or until tender. Drain and mash the sweet potatoes, then set aside to cool slightly while you prepare the other ingredients.

    Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, sea salt, ground cinnamon, nutmeg, and ginger. This step helps to combine the ingredients evenly and eliminates any lumps for a smoother batter.

      Combine Wet Ingredients: In a separate bowl, whisk together the cooled mashed sweet potatoes with the beaten eggs, buttermilk, vanilla extract, and melted butter until the mixture is smooth and well combined.

        Combine Dry and Wet Mixtures: Gradually pour the wet mixture into the bowl containing the dry ingredients, stirring gently until just combined. Avoid overmixing, as a few lumps can enhance the pancakes' texture. If you choose to include nuts, fold them in at this stage.

          Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking.

            Cook the Pancakes: Pour approximately 1/4 cup of the batter onto the skillet for each pancake. Let them cook for about 3-4 minutes or until bubbles form on the surface and the edges appear set. Carefully flip the pancakes and continue to cook for another 2-3 minutes, or until they achieve a golden brown color.

              Keep Warm and Serve: As you finish cooking the remaining batter, transfer the pancakes to a warm oven to keep them cozy. Serve the pancakes in stacks and adorn with your favorite toppings such as rich maple syrup, fluffy whipped cream, or a sprinkle of additional chopped pecans.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings