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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Recipe Information
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)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and granulated sugar.
In another bowl, combine the mashed sweet potato, milk, egg, melted butter, and vanilla extract. Whisk until smooth and well incorporated.
Gradually stir the wet ingredients into the dry ingredients until just combined. Do not overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or a neutral oil.
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.
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.
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.
Serve the pancakes warm, drizzled with caramel sauce. Enjoy!
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 2731 mg | 119% | |
| Total Carbohydrate | 251.8 g | 92% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 121.5 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 464 mg | 36% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1750 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
