SWEET POTATO CINNAMON ROLL PANCAKES W/ VANILLA BOURBON MAPLE SYRUP I know you want to be that butter just sliding around too 🙂‍↔️ It’s the kind of breakfast that instantly makes the whole house smell like fall and begs to be enjoyed with a hot cup of coffee ☕️Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details: Sweet Potato Pancakes: - 3 1/4 cups (390g) all-purpose flour @Bob’s Red Mill - 6 tbsp (78g) brown sugar - 3 tsp (12g) baking powder - 1 1/2 tsp (8g) baking soda - 1/2 tsp (3g) salt - 2 tsp (4g) cinnamon - Optional: 1 tsp (2g) pumpkin pie spice - 2 1/4 cups (540ml) buttermilk, room temp [sub: 2 1/4 cups (540ml) milk of choice whisked with 2 tbsp (30ml) apple cider vinegar or lemon juice] - 1 cup (240g) sweet potato puree canned or homemade (see notes section on recipe card on my website at wellmadebykiley.com for homemade version) - 2 eggs, room temp - 2 tbsp (28g) salted butter, melted & slightly cooled @KerrygoldUSA - 2 tsp (8g) vanilla extract @Amoretti- Cinnamon Swirl: - 6 tbsp (85g) salted butter, softened (almost melted) - 6 tbsp (75g) granulated sugar - 3 tsp (6g) cinnamon - 2 tbsp of the sweet potato pancake batter Vanilla Bourbon Maple Syrup: - 3/4 cup (180ml) maple syrup, amber or dark preferred - 1-2 tbsp (15-30ml) bourbon whiskey - 1/2 tsp (2g) vanilla bean paste or extract Instructions: Prepare the vanilla bourbon maple syrup. In a small bowl or glass jar, add the maple syrup, bourbon, and vanilla. Whisk until thoroughly combined. I prefer it as is, but if you want to tone down the flavor of the bourbon, burn off some of the alcohol by heating the mixture in a small pot over low heat for 5 mins, stirring often. Prepare the sweet potato pancake batter. In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice (if using). Set aside. In a separate large bowl, whisk together the buttermilk, sweet potato puree, eggs, melted and slightly cooled butter, and vanilla until smooth. Add the dry ingredient mixture to the wet, and whisk until just combined (it’s okay if the batter is a little lumpy). Set aside and allow the batter rest for 10-15 minutes (do NOT skip — this allows the flour to absorb the liquid, making the pancakes lighter and fluffier). While the batter is resting, prepare the cinnamon swirl mixture. In a small bowl, mix together the softened (almost melted) butter, sugar, cinnamon, and 2 tbsp of the sweet potato pancake batter until well combined and smooth. Transfer the mixture to a piping bag or a small sandwich baggie with a small portion of the corner/tip snipped off. Heat a large nonstick skillet or griddle over medium or medium-low heat (depending on how strong the heat from your stovetop is) and grease with butter. Use a large cookie scoop or 1/4 cup measuring cup to scoop and pour the batter onto the skillet for each pancake. Let the pancakes cook on the pan for 1 minute. Then, using the piping bag full of the cinnamon swirl mixture and starting at the middle, gently swirl and create a spiral of the cinnamon swirl mixture into each pancake, pushing slightly into the batter. Try your best to keep the swirl slightly away from the edges so it doesn’t melt off the sides (however it’s totally okay if it does, this happened to me too)! Cook for 2-4 mins, until bubbles appear. Then gently flip the pancakes over, and cook on the other side for another 1-3 mins, until golden and cooked through. You can adjust the heat on your stovetop as needed. Repeat the process with the remaining pancake batter and cinnamon swirl mixture, wiping the pan as needed between each batch. Once ready, serve the pancakes warm with butter and the vanilla bourbon maple syrup. Enjoy! #sweetpotatocinnamonrollpancakes #vanilabourbonmaplesyrup #fallbreakfast #fallrecipe - @wellmadebykiley