These pancakes are dense but they pack a punch in nutrition! I’m always looking for ways to get my daughter to have different flavored pancakes. Why? Because she’s always been a breakfast baby and who doesn’t like pancakes? It’s the best way to sneak in some super foods!
Besides, I looooove honey butter and I needed another excuse to use it instead of just simple biscuits. It just sends these pancakes over the moon with so much natural sweetness of the honey.
The beauty of these pancakes is you can totally use leftover sweet potato from a Thanksgiving sweet potato casserole…hello double duty meals! Or, if you’re like us, we actually have my sweet potato casserole year around. It’s an excuse to use marshmallows.
My name is Nikki and I’m aware I have a sweet tooth.
It’s a great fall dish and one you can freeze and take out for your kiddos to have breakfast another day!
- 2 cups of whole wheat (or all purpose) flour
- 2 cups of buttermilk
- 1 tablespoon of baking powder
- 2 tablespoon of sugar
- 3 tablespoons of brown sugar
- 1/4 teaspoon of salt
- 2 eggs
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of cinnamon
- 2 tablespoons of vegetable oil
- 1 small sweet potato, boiled, peeled and mashed (about 1 1/2 cups)
- 1 stick of softened unsalted butter
- 2 tablespoons of honey
- Warm maple syrup
- In a small bowl, mash the softened butter with the honey. You can place it in a sheet of plastic wrap and roll it onto a log to slice or simply leave it in the bowl. Once mixed place in the fridge until the pancakes are done.
- In a medium bowl, combine the flour, baking powder, sugar and salt.
- In another medium bowl, combine the buttermilk, eggs, vanilla extract, brown sugar, cinnamon, vegetable oil and mashed sweet potato. Mix it all together very well.
- Add the sweet potato mixture to the flour mixture and gently stir until just combined.
- Heat a griddle pan to medium low heat. Add some butter and using a 1/4 cup, add the the pancake mixture to the griddle. When it starts to bubble around the edges, flip them over for about another 3-4 minutes.
- To serve, stack a few pancakes and place a dollop of honey butter on top. Add the warm maple syrup on top of the butter to help it melt through out the pancakes.
The perfect breakfast to have for a fall weekend or in our case, Thanksgiving weekend 🙂