Recipe
Get Cozy with These Buttermilk Yamcakes
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
Ingredients
- 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
Serve!
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.