Sweet potato pumpkin pancakes can help you kick off the season with a burst of Fall flavors
Starbucks dropped the Pumpkin Spice Latte for the season, so we figured it was our turn.
Backpacks are packed, school buses are back on the road, football is on TV again, and somewhere, regardless of what the thermometer says, we’ve all collectively decided it’s fall.
These Sweet Potato Pumpkin Pancakes are exactly the kind of breakfast we want as the mornings start to feel a little crisper. They’re fluffy and warmly spiced, with sweet potato pumpkin butter folded right into the batter for a little extra richness. A pinch of J.Q. Dickinson Popcorn Salt keeps all that sweetness in check, while toasted pecans add the crunch that every stack of pancakes deserves.
Make these on a slow Saturday morning when no one has to rush out the door, or turn an ordinary school-day breakfast into something worth getting up for. Pair them with your favorite fall drink: coffee, chai, hot cider, a homemade pumpkin spice latte…we aren’t here to judge your level of pumpkin enthusiasm.
Actually, we encourage it.
Sweet Potato Pumpkin Pancakes Recipe
Serves 4
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon J.Q. Dickinson Popcorn Salt
- ½ teaspoon ground cinnamon
- ¾ cup buttermilk
- ½ cup sweet potato pumpkin butter
- 1 large egg
- Butter, for cooking and serving
- 1 cup toasted pecan pieces
- Maple syrup, for serving
Instructions
In a large bowl, whisk together the flour, baking powder, baking soda, J.Q. Dickinson Popcorn Salt, and cinnamon.
In a separate medium bowl, mix together the buttermilk, sweet potato pumpkin butter, and egg until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon until just combined. A few small lumps are perfectly fine, but try not to over mix them! This is the enemy of a fluffy pancake.
Next, heat a griddle or large skillet over medium heat and add a little butter.
For each pancake, spoon about ⅓ cup batter onto the hot griddle. Cook for about 3 minutes, or until bubbles rise to the surface, pop, and leave little holes behind and the bottoms are golden brown.
Flip and cook for about 1 minute more, until the second side is golden and the pancake is cooked through.
Serve immediately with butter, a generous handful of toasted pecans, and warm maple syrup.
A Little Extra Salt Never Hurts
For that salty-sweet contrast we love, finish your stack with the tiniest extra pinch of J.Q. Dickinson Popcorn Salt just before serving.
Then pour yourself something warm, find the coziest spot in the house, and enjoy the unofficial beginning of fall!
