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Sweet Potato Buttermilk Pancakes

Prep- 80 min. Cook- 8 min Yield: 72 servings, , 6½ inch pancakes each
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Sweet Potato Buttermilk Pancakes


1  pouch Potato Pearls® EXCEL® Sweet Potato Mashed, prepared
12 1/2  cups Flour, all purpose
1  Tbsp Salt, kosher
1 1/2  cups Sugar, light brown
1/4  cup Baking soda
1/4  cup Baking powder
3 1/2  qts Buttermilk, low fat, cultured
15  each Eggs, whole
8  Tbsp Butter, melted
1/2  cup Honey
2  Tbsp Cinnamon, ground
2  tsp Nutmeg, ground
  Cooking spray, as needed


  1. Prepare Potato Pearls® EXCEl® Sweet Potato Mashed according to package directions. Heat a flat-top griddle to 350°F.
  2. Combine flour, salt, brown sugar, baking soda and baking powder in a large bowl, set aside.
  3. Blend prepared sweet potatoes, buttermilk, eggs, melted butter, honey, cinnamon and nutmeg in a separate bowl.
  4. Whisk flour mixture into the potato mixture and let stand for 1 hour.
  5. Pour half-cup of batter per pancake on well-oiled griddle, cook until dark brown on one side, about 4 min., flip and cook until brown, an additional 2 min.
  6. Serve immediately or hold pancakes warm in a 200°F oven until ready to serve.

Nutritional Information Per Serving

Calories - 551 Protein - 16 g SatFat - 4 g
Fat - 8 g Carbs - 95 g Fiber - 3 g
Sodium - 1535 mg Potassium - 496 mg
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