Buttermilk pancakes are a classic go-to, and pumpkin buttermilk pancakes are a fall favorite. But as pumpkin spice season continues, having pumpkin in everything might be losing its appeal. Yams are a great alternative to pumpkins while still having that warm and cozy fall vibe. These buttermilk yamcakes are a breakfast with fall in every bite!

Buttermilk Yamcakes

  • Prep Time:10 mins
  • Cook Time:1 hr
  • Total Time:1 hr 10 mins
  • Servings:8
  • Medium


  • 29 oz. can yams in syrup
  • 4 cups all-purpose flour
  • 3 tbsp white sugar
  • 3 tbsp brown sugar
  • 1½ tsp kosher salt
  • 3 tsp baking soda
  • 3 tsp baking powder
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground ginger
  • 1 tsp allspice
  • 5 cups buttermilk
  • 4 eggs
  • 3 tbsp unsalted butter melted
  • Vegetable oil for the pan
Sarah Choi
  • Step 1

    In a large bowl, whisk together the flour, sugar, salt, baking soda, baking powder, cinnamon, nutmeg, ground ginger, and allspice.

    Sarah Choi
  • Step 2

    Add the buttermilk and melted butter into the mixture. Crack the eggs into the mixture and whisk everything together until the mixture is homogeneous.

    Sarah Choi
  • Step 3

    Strain the yams, setting aside the syrup in a separate bowl. Blend until puréed and add gradually into the mixture, stirring.

    Sarah Choi
  • Step 4

    Heat a pan or skillet (cast iron strongly recommended!) on low and add enough oil to coat the bottom. Turn the heat to medium and pour ⅓ cup of batter into the pan.

  • Step 5

    Flip the pancakes once they are golden brown, around 3 minutes on each side, then cook until the rest of the pancake is also golden brown.

    Sarah Choi
  • Step 6


    Sarah Choi

These pancakes are filling and still scream fall without the pumpkin! They’re sure to be a crowd-pleaser at any breakfast table.