Japanese Sweet Potato Pancakes

Want a refresher on how to make this?

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Makes About 12 Pancakes

INGREDIENTS

Mushies

• 1 cup all purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon baking soda

• 1/4 teaspoon cinnanom

• 3/4 cup Japanese purple sweet potato puree

• 2 large eggs

• 2 tablespoons packed dark brown sugar

• 1 teaspoon vanilla extract

• (optional 1 teaspoon use extract, only If you want the pancakes to remain purple)

• 1 1/4 cups buttermilk

• 2 tablespoons melted butter, plus more for cooking

• butter, maple syrup, caramel, toasted nuts etc for topping

INSTRUCTIONS

Prepare your dry ingredients

In a small bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon just until combined and slightly aerated. Set aside.

Make your batter

In a medium bowl, whisk together the sweet potato purée, eggs, and sugar until well combined. Pour in the vanilla and buttermilk and whisk well. If the sweet potato purée isn’t totally smooth, you may want to use an immersion blender and blend it for 1–2 minutes to make it suuuuper silky and smooth! Not a necessary step, but a great option if you want a silky interior and even color.

These pancakes change color when you cook them because of the alkalinity in the leavening agents, but if you want them to remain purple, add the ube extract now.

Whisk in the melted butter, then add the dry ingredients and mix just until barely incorporated. It’s okay if there are a few small lumps!

Cook the pancakes

Place a large skillet over medium heat and let it warm for a minute or two, then melt 1 pat of butter in it. Scoop about ⅓–½ cup of batter into the pan and cook 2–3 minutes per side, just until well caramelized and browned.

You can also use an electric griddle for this, which I find to be super even and great for cooking large batches!

Repeat until all the batter is used, then top with your favorite pancake toppings and dig in!