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Sweet Potato Pancakes with Cinnamon Apple Syrup

Recipes by Chef Suzanne

For the Pancakes:


  • 1 3/4 cup all purpose flour

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp kosher salt

  • 1 tsp cinnamon

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground ginger

  • 2 TB brown sugar or coconut sugar

  • 1 3/4 cup buttermilk

  • 2 small roasted sweet potatoes that have been pureed to get about 3/4 cup.

  • 2 large eggs

  • 1 tsp vanilla extract

Cooking Instructions

1. In a large bowl, whisk together flour, baking powder, baking soda, salt and spices. 2. In a smaller bowl whisk together the sweet potato puree, eggs, sugar, maple syrup, vanilla and buttermilk. 3.Add the wet ingredients to dry ingredients and stir with a wooden spoon until just combined. Don't over stir or the pancakes will become dense. 4. Melt some butter on a heated griddle or skillet and once foamy, add a ladle of pancake batter ( you can also pour batter into a squeeze bottle to make it easier to get even pancakes). 5. Flip pancakes when you start to see the bubbles form. About 2-3 minutes per side. 6. Enjoy with the Cinnamon apple Syrup.

Cinnamon Apple Syrup


  • 3/4 cup packed brown sugar or coconut sugar.

  • 2 TB butter

  • 1 1/2 tsp cornstarch or arrowroot starch dissolved in 1/3 cup water

  • 1 tsp ground cinnamon

  • 3 tart apples such as granny smith, peeled and chopped into a small dice.

  • 1/2 tsp pure vanilla extract

Cooking Instructions

1. In a saucepan, add the brown sugar or coconut sugar, butter, starch mixture and cinnamon. Cook over medium heat, stirring until the butter melts. 2. Increase the heat and bring to a boil. Boil for about 1 minute, then reduce heat to medium and add the apples. Simmer for 5 minutes or until they are soft, 3. Serve with the sweet potato pancakes. This can stay refrigerated up to 3 days.

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