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As the leaves change and the air turns crisp, there's nothing quite like the warming embrace of a delicious breakfast that captures the essence of fall. Enter Harvest Harmony Sweet Potato Pie Pancakes—a delightful fusion of sweet potatoes and classic pancake flavors that not only satisfy your taste buds but also provide a comforting start to your day. Packed with nutrients and a hint of spice, these pancakes are not just a treat for your palate; they are a celebration of the season's bounty. In this article, we will guide you through the ingredients, preparation, and cooking process for these delectable pancakes, ensuring you have all the information needed to create the perfect stack at home.

Seasonal Sweet Potato Pie Pancakes

Embrace the cozy flavors of fall with Harvest Harmony Sweet Potato Pie Pancakes! These easy weeknight breakfast delights blend the natural sweetness of sweet potatoes with warm spices, creating a creamy, satisfying meal perfect for crisp mornings. Ready in just 30 minutes, they're a comforting way to fuel your day while celebrating the season. Try this delightful recipe tonight and save it for your next family gathering!
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Ingredients
  

1 cup cooked and mashed sweet potatoes

1 cup all-purpose flour

2 tablespoons sugar (adjust to taste)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

2 large eggs

1 cup buttermilk (or plant-based milk)

1 teaspoon vanilla extract

2 tablespoons melted butter (or coconut oil)

Optional: chopped pecans or walnuts for crunch

Instructions
 

Prep the Sweet Potatoes: If you haven't already, peel and cube the sweet potatoes. Boil or steam them until tender, about 15 minutes. Mash and set aside to cool slightly.

    Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures an even mixture and eliminates lumps.

      Combine Wet Ingredients: In another bowl, whisk together the mashed sweet potatoes, eggs, buttermilk, vanilla extract, and melted butter until well combined.

        Combine Dry and Wet Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay! If you’re adding nuts, fold them in now.

          Preheat the Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

            Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 3-4 minutes or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes on the other side until golden brown.

              Keep Warm and Serve: Transfer the pancakes to a warm oven while cooking the rest of the batter. Serve stacks of pancakes with your favorite toppings like maple syrup, whipped cream, or additional pecans.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings