Sweet Potato Pancakes

These pancakes always get rave reviews – especially on cold winter mornings.


  • 4 cups of any prepared pancake mix
  • ½ cup of firmly packed brown sugar
  • 1 tablespoon of cinnamon
  • ½ teaspoon of powdered ginger
  • ¼ teaspoon of allspice
  • ½ teaspoon of salt
  • a pinch of ground nutmeg
  • 1 large, roasted sweet potato (Note: Cook the sweet potato in a 400 degree oven for about an hour, then remove the peel.)
  • 1/3 cup sour cream
  • 1 Teaspoon of vanilla
  • 1 to 1&1/2 cups of milk – the batter should be a little thick
  • 4 eggs
  • vegetable oil for cooking


  • Combine the dry ingredients in a large mixing bowl.
  • Combine all the wet ingredients, then mix them with the dry ingredients until just blended.
  • Heat some oil in a frying pan or griddle on medium high heat, or at 350 degrees if using an electric griddle.
  • Pour batter by ¼ cupfuls onto a lightly greased hot pan or griddle;
  • Turn when bubbles form on top of pancakes and bottom is golden brown
  • Serve with warm, pure maple syrup.

Suggested garnish: whipped cream and chopped, toasted pecans.