Sweet Potato Cheddar Pancakes
These Sweet Potato Cheddar Pancakes are fluffy, golden, and packed with the earthy sweetness of roasted sweet potato and bold sharp cheddar cheese. Ready in about 35 minutes, they are equally at home on a weekend brunch table or a quick weeknight dinner plate. Serve them sweet with maple syrup or savory with sour cream and chives for a meal that always impresses.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Non-stick skillet or griddle
- Baking sheet
- Whisk
- Box grater
Ingredients
- 1 cup sweet potato puree from about 1 medium roasted sweet potato
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.25 tsp smoked paprika
- 0.25 tsp black pepper freshly cracked
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 2 tbsp unsalted butter melted, plus more for the pan
- 0.75 cup sharp cheddar cheese freshly grated
Instructions
- Roast the sweet potato: Preheat your oven to 400°F (200°C). Pierce a medium sweet potato several times with a fork and place it directly on a baking sheet. Roast for 45 to 50 minutes until completely soft. Let it cool, then scoop out the flesh and mash until smooth. Measure out 1 cup of puree.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, smoked paprika, and black pepper until evenly combined.
- Combine the wet ingredients: In a separate medium bowl, whisk together the sweet potato puree, buttermilk, eggs, and melted butter until smooth and fully incorporated.
- Make the batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are fine. Do not overmix. Fold in the grated cheddar cheese. Let the batter rest for 5 minutes.
- Heat the pan: Warm a non-stick skillet or griddle over medium heat. Brush lightly with butter and let it heat until a drop of water sizzles on contact.
- Cook the pancakes: Scoop approximately 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form across the surface and the edges appear set. Flip and cook for 1 to 2 minutes more until golden brown on the second side.
- Keep warm and serve: Transfer finished pancakes to a baking sheet in a 200°F (93°C) oven while you cook the remaining batter. Serve warm with your choice of maple syrup, sour cream, or chives.
Notes
For best results, grate your own cheddar cheese rather than using pre-shredded. Do not overmix the batter or the pancakes will turn out dense and flat. Wait until bubbles form across the entire surface before flipping. Leftovers store in the refrigerator for up to 4 days or in the freezer for up to 2 months. Reheat in a skillet or toaster oven for best texture.