Description
The sweetest fall weekend breakfast
Ingredients
Scale
For the Pancakes:
- 2 cups (254 grams) all-purpose flour
- 2 tablespoons light or dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground coriander
- 1 teaspoon kosher salt
- 3/4 cup well mashed sweet potatoes
- 1 3/4 cup buttermilk
- 4 tablespoons unsalted butter, melted and cooled
- 2 large eggs, separated
- 1 teaspoon vanilla extract
For the Cinnamon Butter:
- 6 tablespoons unsalted butter, softened to room temperature
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- Flaky sea salt
- Maple syrup for serving
Instructions
- In a large bowl whisk together flour, sugar, baking powder, baking soda, spices, and salt. Set aside.
- In a small bowl whisk together mashed sweet potatoes, buttermilk, melted butter, egg yolks, and vanilla extract.
- In a small bowl, use a fork to whisk egg whites until loosened and just barely frothy.
- Add the wet ingredients all at once to the floor mixture and use a wooden spoon to stir until just combined. Stir in the egg whites.
- Allow batter to rest for 10 minutes. Take this the to stir together the spiced butter ingredients and set aside. Place a rack in the center of the oven and heat oven to 225 degrees F. Place a clean, lint-free kitchen towel on a quarter sheet pan. This is where we’ll place the pancakes after they’re cooked, to keep warm in the oven.
- Melt a pat of butter in a nonstick skillet or griddle over medium heat. When butter has melted to bubbling and foamy, reduce heat to medium-low and ladle about 1/4 cup of pancake batter into the pan. Cook until bubbles start to form around the edges before flipping. Cook for 2-3 minutes on each side. Place the cooked pancakes on the prepared pan and slide them into the oven.
- Repeat with another pat of butter in the hot skillet until all the pancakes are fried.
- Serve with spiced butter and maple syrup.
