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Sorghum Sweet Potato Pancakes

Waking up is sweeter with a stack of Sorghum Sweet Potato Pancakes on the table. Pureed sweet potatoes, cinnamon and sorghum give these fluffy homemade pancakes a delicious touch of seasonal flavor.

See more: 34 Sweet Potato Recipes for Your Fall Table

Jessi Heggan

Print Recipe

Makes: 10-12 pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Recipe Created By: Nick Castro
Featured In: Mississippi Farm Country

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ teaspoon cinnamon
¼ teaspoon cayenne pepper (optional)
1 cup sweet potato puree, homemade or store-bought
1 ¾ cup milk
½ cup (1 stick) butter, melted, divided
2 eggs, room temperature
3 tablespoons brown sugar
1 tablespoon granulated sugar
2 tablespoons sorghum
2 tablespoons apple cider vinegar
2 teaspoons vanilla extract

For serving (optional):

Sorghum or maple syrup
Butter

Instructions

In a medium bowl, sift together the flour, baking powder, salt, cinnamon, and cayenne, if using. In a separate medium bowl, whisk together the sweet potato puree, milk, ¼ cup melted butter, eggs, both sugars, sorghum, vinegar, and vanilla. Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. A few lumps are fine.
Heat a griddle over medium heat and grease with the remaining ¼ cup melted butter.
Pour or scoop batter onto the hot griddle, using about ¼ cup for each pancake. Flip pancakes after about 2 minutes, or once bottoms are golden brown, and cook for an additional 1 to 2 minutes on the other side.
Transfer pancakes to plates and serve with butter and extra sorghum or maple syrup, if desired.