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Sweet Potato Breakfast Pancakes |
"My family wanted pumpkin pancakes for breakfast. I was all out of pumpkin, but I DID have a can of yams, and this recipe was born. It's a perfect fall breakfast choice!"
Ingredients :
- Dry Ingredients:
- 2 1/2 cups baking mix (such as Bisquick ®)
- 3 tablespoons brown sugar
- 2 1/2 teaspoons pumpkin pie spice
- Wet Ingredients:
- 1 3/4 cups milk
- 1 cup mashed sweet potatoes
- 2 tablespoons white vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons vegetable oil, or as needed
Instructions :
Prep : 15M | Cook : 6M | Ready in : 25M |
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- Mix baking mix, brown sugar, and pumpkin pie spice together in a large bowl. Beat milk, mashed sweet potatoes, white vinegar, and 2 tablespoons vegetable oil together in a separate bowl until smooth; gradually beat into the dry mixture to incorporate into a batter.
- Heat a large skillet over medium heat; add just enough oil to cover the cooking surface and let oil get hot. Pour batter onto hot skillet by 1/4 cup portion, taking care to not overcrowd the skillet. Cook pancakes until browned, 3 to 5 minutes per side. Repeat cooking steps until all batter is used.
Notes :
- For creamier flavor, substitute 1 cup milk plus 3/4 cup heavy cream for the 1 3/4 cup of milk.
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