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5 from 1 vote

Sweet Potato Pancakes with Bourbon Butter

These pancakes are incredibly easy and the GF version is to die for! I'll forgive you all if you skip the syrup and just add more butter because.... well this maple bourbon butter is just something else.
Servings: 4 pancakes

Ingredients

Sweet Potato Pancakes

  • Makes 4 pancakes | 12 oz. batter
  • 227 g 1 cup medium sweet potato, mashed
  • 2 eggs
  • ¼ cup flour or sub almond for gluten free version
  • teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • Coconut oil for frying - use generously 1-2 tablespoons per pancake
  • Optional toppings:
  • Bourbon butter recipe below
  • Yogurt
  • Fresh fruit like plums and nectarines
  • Granola - this recipe is perfect!
  • Pure maple syrup

Bourbon Butter

  • Makes: ⅓ cup
  • 74 g ⅓ cup cultured butter
  • 1 tablespoons bourbon
  • ½ tablespoon pure maple syrup
  • Pinch cinnamon
  • Pinch sea salt

Instructions

Prepare butter:

  • Warm butter to stir in maple and bourbon. Place in fridge until barely soft. Serve.

Prepare pancakes:

  • Peel sweet potato, cut into 1” pieces and steam in water until soft when pricked with a fork.
  • Cool and mash in a small bowl with fork. *You have 2 options: you can puree the potatoes with all the ingredients, or keep slightly chunky for added texture.
  • Mix in two eggs. Add spices
  • Heat a cast iron pan over medium-low heat. Add coconut oil and spread.
  • Pour in ⅓ cup batter for each pancake and immediately spread gently to ¼ “ thick with spatula.
  • Cook 3-3 ½ minutes on one side, flip, and continue to cook 1 ½ -2 minutes on other side. Serve warm.