Sweet Potato Pancakes with Caramel Sauce
Transform your breakfast into a decadent treat with these Sweet Potato Pancakes drizzled in rich, homemade caramel sauce. These fluffy pancakes are infused with the naturally sweet, earthy flavor of mashed sweet potatoes, complemented by warm spices like cinnamon and nutmeg. The batter comes together effortlessly with pantry staples, and each bite is a perfect harmony of sweetness, spice, and comfort. Topped with a luscious caramel sauce made from brown sugar, butter, and cream, these pancakes are the ultimate indulgent start to your day. Perfect for a cozy brunch or a special weekend breakfast, this recipe is sure to impress both your taste buds and your guests. Tailored for fall flavors but delightful year-round, this crowd-pleaser will have everyone asking for seconds!
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Ingredients
- 1 cup Sweet potato, cooked and mashed
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 2 tablespoons Granulated sugar
- 0.75 cup Milk
- 1 large Egg
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Brown sugar
- 0.5 cup Heavy cream
- 3 tablespoons Butter
- 1 teaspoon Vanilla extract (for caramel sauce)
- 0.25 teaspoon Salt (for caramel sauce)
Directions
Step 1
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and granulated sugar.
Step 2
In another bowl, combine the mashed sweet potato, milk, egg, melted butter, and vanilla extract. Whisk until smooth and well incorporated.
Step 3
Gradually stir the wet ingredients into the dry ingredients until just combined. Do not overmix; a few lumps are okay.
Step 4
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or a neutral oil.
Step 5
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes on the other side. Transfer cooked pancakes to a plate and repeat with the remaining batter.
Step 6
To make the caramel sauce, combine the brown sugar, heavy cream, and butter in a small saucepan over medium heat. Stir constantly until the mixture begins to boil.
Step 7
Reduce the heat to low and simmer for 3-4 minutes, stirring occasionally, until thickened. Remove from heat and stir in the vanilla extract and salt.
Step 8
Serve the pancakes warm, drizzled with caramel sauce. Enjoy!
Nutrition Facts
| Serving size | (905.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2169.8 |
| Total Fat 110.9g | 0% |
| Saturated Fat 62.3g | 0% |
| Polyunsaturated Fat 3.1g | |
| Cholesterol 516.7mg | 0% |
| Sodium 2731.1mg | 0% |
| Total Carbohydrate 251.8g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 121.5g | |
| Protein 30.6g | 0% |
| Vitamin D 141.0IU | 0% |
| Calcium 464.0mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 1750.4mg | 0% |
Source of Calories