Sweet Potato Pancakes & Poached Eggs
Mashed sweet and Yukon gold potatoes give these pancakes a velvety interior and crisp exterior with a hint of sweetness. They pair with poached eggs for a tasty brunch or breakfast option.

- Serves:
- 4
- Prep Time:
- 10 min
- Cook Time:
- 45 min
Ingredients
Nutrition Facts
- Calories
- 540
- Fat
- 25 g
- Saturated Fat
- 12 g
- Trans Fat
- 0.5 g
- Sodium
- 1200 mg
- Sugars
- 10 g
- Protein
- 25 g
- Fibre
- 3 g
- Carbohydrate
- 53 g
Pancakes
- 1 Yukon Gold potato, peeled and chopped (about 8 oz/250 g)
- 1 sweet potato, peeled and chopped (about 12 oz/350 g)
- 1 1/2 cups ( 375 mL ) buttermilk
- 2 eggs
- ¼ cup ( 60 mL ) butter, melted
- 1 cup ( 250 mL ) all-purpose flour
- 1 tsp ( 5 mL ) baking powder
- 1 tsp ( 5 mL ) baking soda
- ½ tsp ( 2.5 mL ) each salt and freshly ground black pepper
- 2 tbsp ( 30 mL ) finely chopped green onion
- Maple syrup (optional)
Poached Eggs
- 1 tbsp ( 15 mL ) white vinegar
- 8 eggs
- ¼ tsp ( 1.25 mL ) salt
- ¼ tsp ( 1.25 mL ) pepper
Instructions
Pancakes
-
In saucepan of cold salted water, bring potatoes to boil; boil for about 15 minutes or until fork-tender. Drain and return to pan; mash over low heat for 1 minute.
-
Transfer potatoes to bowl; whisk in buttermilk, eggs, and half of the butter until smooth. In separate bowl, whisk together flour, baking powder, baking soda, salt and pepper; fold into potato mixture.
-
Heat large nonstick skillet over medium heat; brush with some of the remaining butter. Pour batter, in ½ cup (125 mL) portions, into skillet; cook until small bubbles form on the surface of each pancake, about 3 or 4 minutes. Flip over and cook until golden brown on bottom, about 2 or 3 minutes. Repeat with remaining batter, brushing skillet with butter as needed.
Poached Eggs
-
Meanwhile, pour enough water into separate large skillet to come halfway up side; add vinegar and bring to boil. Reduce heat to simmer. Crack one of the eggs into small cup and gently slip into simmering water; repeat with remaining eggs. Simmer for about 3 minutes for soft yolks and 5 minutes for firm yolks. Remove with slotted spoon to paper towel–lined plate.
-
Top pancakes with eggs; season with salt and pepper. Sprinkle green onion over top. Serve with maple syrup (if desired).