Spread with a delicious honey pecan butter, these gluten free sweet potato pancakes are just like the ones served at the Wave!
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.
- Sift the flour with baking powder, cinnamon, nutmeg, and salt.
- Combine buttermilk, brown sugar, sweet potatoes, egg yolks, butter, and vanilla in a large bowl. Whisk until well combined.
- Add dry ingredients to wet ingredients and whisk just until blended. Gently whisk in the egg whites.
- 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.
- 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 👃
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 (A Wave Copycat Recipe)
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
- 1½ cups (360 ml) buttermilk (whole milk or dairy free milk can be substituted)
- 1¼ 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
Adapted from The Wave…of American Flavors at Disney World’s Contemporary Resort
Hi Kim,
I bought whole dry milk powder by accident instead of non fat dry milk powder. Will this work in your all purpose flour bend.
I don’t know as I’ve never tried it before. It might throw off the fat levels in recipes that use a lot of fat, i.e. butter, etc.
Just what I was looking for!
I’ve been wanting a sweet potato pancake recipe for a long time. Thank you very very much!
CAN I USE THE WOLF SWEET ON THE GLUTEN KITCHEN WHEEL?
Hi, Long! I don’t know what you mean. I’ve never heard of it. Can you clarify that for me?