Sweet Potato Rye Pancakes with Blueberry Honey Sauce
Elevate your breakfast game with these Sweet Potato Rye Pancakes with Blueberry Honey Sauce—a wholesome twist on the classic stack. The nutty richness of rye flour blends beautifully with the natural sweetness of mashed sweet potato, while hints of cinnamon and nutmeg add warmth and depth. These fluffy pancakes are topped with a luscious blueberry honey sauce, bursting with vibrant fruit and a touch of zesty lemon. Perfect for brunch or a cozy morning treat, this recipe is the ideal balance of hearty and indulgent. Quick to whip up in under 35 minutes, these nutrient-packed pancakes are a must-try for anyone seeking a unique and flavorful start to their day.
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Recipe Information
Ingredients
- 1 cup sweet potato (mashed)
- 0.75 cup rye flour
- 0.5 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons honey
- 3 tablespoons unsalted butter (melted)
- 1.5 cups fresh blueberries
- 0.25 cup honey (for sauce)
- 1 teaspoon lemon zest
- 2 tablespoons water
Instructions
In a large mixing bowl, whisk together the rye flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, combine the mashed sweet potato, buttermilk, egg, honey, and melted butter. Mix until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Allow the batter to rest for 5 minutes.
While the batter is resting, make the blueberry honey sauce. In a small saucepan, combine the blueberries, honey, lemon zest, and water. Cook over medium heat, stirring occasionally, until the blueberries have burst and the sauce has thickened slightly (about 5-7 minutes). Remove from heat and set aside.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Using a 1/4-cup measure, pour the pancake batter onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to set. Flip and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, topped with the blueberry honey sauce.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 3177 mg | 138% | |
| Total Carbohydrate | 298.2 g | 108% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 134.2 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 487 mg | 37% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1703 mg | 36% | |
*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.
