Description
These Sweet Potato Cinnamon Roll Pancakes are fluffy, warmly spiced, and swirled with a cinnamon-sugar filling, topped with a rich Vanilla Bourbon Maple Syrup for a decadent breakfast treat.
Ingredients
Scale
- 3 1/4 cups (390g) all-purpose flour
- 6 tbsp (78g) brown sugar
- 3 tsp (12g) baking powder
- 1 1/2 tsp (8g) baking soda
- 1/2 tsp (3g) salt
- 2 tsp (4g) cinnamon
- Optional: 1 tsp (2g) pumpkin pie spice
- 2 1/4 cups (540ml) buttermilk, at room temperature (or milk + vinegar/lemon)
- 1 cup (240g) sweet potato puree
- 2 eggs, at room temperature
- 2 tbsp (28g) salted butter, melted and cooled
- 2 tsp (8g) vanilla extract
- For Cinnamon Swirl: 6 tbsp (85g) salted butter, softened, 6 tbsp (75g) granulated sugar, 3 tsp (6g) cinnamon, 2 tbsp pancake batter
- For Vanilla Bourbon Maple Syrup: 3/4 cup (180ml) maple syrup, 1-2 tbsp (15-30ml) bourbon whiskey, 1/2 tsp (2g) vanilla bean paste or extract
Instructions
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice if using.
- In a separate bowl, combine buttermilk, sweet potato puree, eggs, melted butter, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and gently mix until just combined; do not overmix.
- Prepare the cinnamon swirl by mixing softened butter, sugar, cinnamon, and 2 tbsp of pancake batter until smooth.
- Heat a non-stick skillet or griddle over medium heat and lightly grease.
- Pour pancake batter onto the skillet, then spoon a small amount of cinnamon swirl onto each pancake and gently swirl with a toothpick or knife.
- Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.
- For the Vanilla Bourbon Maple Syrup, combine maple syrup, bourbon, and vanilla in a small saucepan over low heat until warmed through.
- Serve pancakes stacked with syrup drizzled generously on top.
Notes
- For homemade sweet potato puree: peel and cube sweet potatoes, boil or steam until tender, then mash until smooth.
- Ensure eggs and buttermilk are at room temperature for fluffier pancakes.
- Adjust bourbon amount in syrup according to taste; it can be omitted for a non-alcoholic version.
- Do not overmix batter to keep pancakes light and fluffy.
Nutrition
- Serving Size: 2 pancakes with syrup
- Calories: 420
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg
Keywords: sweet potato pancakes, cinnamon roll pancakes, bourbon maple syrup, fall breakfast recipes, fluffy pancakes