Sweet Potato Pancakes Recipe

Prepare sweet potato

If you don't have cooked mashed sweet potato ready, roast or microwave a small sweet potato until tender (about 45 minutes at 400°F or 6-8 minutes in microwave), peel and mash until smooth. Measure 1 cup.

In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, ground ginger, salt and 2 tablespoons sugar until evenly combined.

In a separate bowl whisk the mashed sweet potato, egg, milk, buttermilk, melted butter and vanilla extract until smooth. If the sweet potato is very thick, add up to 2 tablespoons extra milk to reach a pourable pancake batter consistency.

Make a well in the dry ingredients and pour the wet mixture in. Fold gently until just combined. Do not overmix; small lumps are fine. Batter should be thick but spoonable. Let rest 5 minutes.

Heat a large nonstick skillet or griddle over medium heat. Brush or oil lightly with the indicated vegetable oil/butter. When surface is hot, spoon 1/4 cup batter per pancake onto the skillet, leaving space. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip carefully and cook the second side until golden brown and cooked through, 1–2 minutes more. Transfer to a warm oven (200°F/95°C) on a baking sheet while you cook remaining pancakes. Yields about 8–10 small pancakes.

In a small saucepan combine blueberries, 3 tablespoons sugar, 2 tablespoons water and 1 tablespoon lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally.

If you want a thicker compote, mix the 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry and stir it into the simmering berries. Simmer until the mixture thickens slightly and the berries have softened and released their juices, about 5–7 minutes.

Taste and adjust sweetness or lemon to balance. Remove from heat and let cool slightly; compote will thicken more as it cools.

Chill a mixing bowl and beaters for best results if you have time. Pour cold heavy cream into the bowl, add powdered sugar and vanilla.

Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat; stop when peaks hold but still look glossy. Keep chilled until ready to serve.

Line a small baking sheet or plate with parchment. In a small nonstick skillet over medium heat combine 2 tablespoons sugar and 1 teaspoon water. Stir gently to dissolve sugar and let it melt without stirring vigorously; swirl the pan occasionally.

When the sugar turns a light amber color (watch closely to avoid burning), add the hazelnuts and a pinch of salt. Stir quickly to coat the nuts in the caramel, then immediately transfer the hazelnuts to the prepared parchment and spread them out to cool. Once cool, chop roughly if desired.

Stack pancakes (2–3 per serving) on plates. Spoon warm blueberry compote over the pancakes.

Add a generous dollop of whipped cream on top, sprinkle chopped candied hazelnuts over the cream, and drizzle with maple syrup if using.

Serve immediately while pancakes are warm and compote is slightly warm. Leftover compote refrigerates for up to 5 days; reheat gently before serving.