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
• Medium

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

• Step 1

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

  

• 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.

  

• Step 3

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

  

• 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.

  

• Step 6

  Serve!

  

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