Gluten Free Sweet Potato Pancakes (A Wave Copycat Recipe)

Spread with a delicious honey pecan butter, these gluten free sweet potato pancakes are just like the ones served at the Wave!

gluten free sweet potato pancakes on white plate with pecan honey butter

If you’re new to my blog, one thing you might not know about me is that I am a HUGE Disney fan. I come from a whole family of Disney fans and one of our favorite parts of going to Disney World is the food.

Disney has really led the world in preparation of allergy friendly meals for just about every allergy you can think of. It’s such a wonderful thing to be able to navigate safely through eating at Disney with little to no worries. If I could eat every meal, every day at Disney, I would!

While they make many gluten free versions of foods, these sweet potato pancakes aren’t one of them. The only reason I even know about them is because my daughter loved these pancakes. Lucky for me, I found the recipe on one of my favorite Disney sites, allears.net. I changed a few things to suit my tastes, made it gluten free, and now I see what all the fuss was about. They’re sensational!!

How to Make Gluten Free Sweet Potato Pancakes

It couldn’t be simpler to make these pancakes, which is great when you need to get breakfast on the table in no time.

  1. Sift the flour with baking powder, cinnamon, nutmeg, and salt.
  2. Combine buttermilk, brown sugar, sweet potatoes, egg yolks, butter, and vanilla in a large bowl. Whisk until well combined.
  3. Add dry ingredients to wet ingredients and whisk just until blended. Gently whisk in the egg whites.
  4. Heat a nonstick skillet over medium low heat and scoop about 1/4 cup of pancake batter into skillet for each pancake. Cook until bubbles form; flip to the other side and continue to cook until golden brown, about 2 more minutes.
  5. Repeat with the remaining batter until all pancakes have been cooked.

Like I said, they couldn’t be easier. These pancakes combine the technique of my favorite pancakes ever (my grandma’s pancakes) with the flavors of a sweet potato pie for the ultimate fall pancakes!

Can I Make These Ahead of Time?

Yes, you can! I often make a double batch of any of my pancakes, freeze them in a single layer until solid, and then store them in a gallon ziptop bag. They’ll keep safely in the freezer for up to 3 months, but you can take out as many as you want at a time. Reheat them in a skillet over low heat, in the microwave, or in a toaster or toaster oven.

Can I Use Leftover Sweet Potatoes in My Gluten Free Sweet Potato Pancakes?

Yes, but make sure there is nothing else added to them. Your leftover Thanksgiving sweet potatoes with marshmallows or crunchy streusel won’t work. Leftover baked sweet potatoes are perfectly fine.

Don’t Forget the Pecan Honey Butter

These pancakes are wonderful on their own or with a drizzle of warm maple syrup, but at The Wave they’re served with this AMAZING pecan honey butter. Tip: if you go to The Wave, order the gluten free Mickey waffles and ask for a side of this pecan honey butter. They’re always happy to accommodate allergies! Simply mix softened butter with toasted chopped pecans and honey until well combined.

How Do I Toast Pecans?

My favorite way to toast any nuts is in a dry skillet over medium low heat. They can also be toasted in the oven, but 9 times out of 10 I forget they’re in there and burn them! So toasting them when they’re right in my face is easiest for me, haha! Place the pecans in a dry skillet over medium low heat and stir around, just until you begin to smell the toasty nuttiness. Your nose knows first 👃

fork full of a large bite of pancakes

For the full-on flavor of sweet potato pie without all the hassle, try these gluten free sweet potato pancakes with pecan honey butter.

gluten free sweet potato pancakes on white plate with pecan honey butter

Gluten Free Sweet Potato Pancakes (A Wave Copycat Recipe)

Spread with a delicious honey pecan butter, these gluten free sweet potato pancakes are just like the ones served at the Wave!
Print Recipe
CourseBreakfast
CuisineAmerican
KeywordGluten Free, pancakes, sweet potato
Prep Time10 minutes
Cook Time4 minutes
Total Time14 minutes
Servings4 -6 servings
AuthorKim

Ingredients

  • 2 cups (280 g) Kim's gluten free flour blend (or your favorite high quality blend, such as Cup4Cup)
  • 3 tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • cups (360 ml) buttermilk (whole milk or dairy free milk can be substituted)
  • cups (250 g) brown sugar
  • ¾ cup (180 g) mashed, cooked sweet potatoes
  • 3 large eggs, separated and at room temperature
  • 3 tbsp butter, very soft (or *brown butter, at room temperature)
  • 1 tsp vanilla extract

Pecan Honey Butter

  • 1 stick (113 g) butter, at room temperature
  • ¼ cup (60 ml) honey
  • ¼ cup (60 g) chopped toasted pecans

Instructions

  • Sift flour, baking powder, cinnamon, nutmeg, and salt in a large bowl; set aside.
  • Whisk together buttermilk, brown sugar, sweet potatoes, egg yolks, butter, and vanilla extract in a large bowl. Add flour mixture and whisk just until combined. Whisk egg whites until foamy and pour into the bowl, blending well.
  • Heat a nonstick skillet over medium low to medium heat. Dollop about ¼ cup of batter per pancake into skillet and cook on the first side until bubbles form. Flip and continue to cook on the opposite side until golden brown, about 2 more minutes. Repeat with remaining batter. To keep pancakes warm while cooking the rest, place in a 225° F oven on a baking sheet.
  • Stir together pecan honey butter ingredients until smooth. Serve pancakes with pecan honey butter and warm maple syrup.

Notes

*to make brown butter, melt butter (at least 2 tbsp more than you will need for this recipe) in a small saute pan over low heat.  Continue to melt and stir occasionally until butter bubbles and begins to brown.  Watch it carefully as it can go from brown to burnt in no time.  Pour the butter and any brown bits into a small bowl or container and allow to come to room temperature before using in this recipe.  Any extra brown butter can be refrigerated and used for other purposes.  
**to freeze, place pancakes in a single layer on a baking sheet and freeze until solid.  Store in a large ziptop bag in the freezer, removing pancakes as needed and thawing slightly before reheating.  Can be reheated in a frying pan on low heat, the microwave, or in a toaster or toaster oven.  

Adapted from The Wave…of American Flavors at Disney World’s Contemporary Resort



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