Whole Wheat Rosemary Sweet Potato Pancakes with Brown Butter Maple Bourbon Sauce



  1. In a large bowl whisk together the flours, sugar, baking powder, rosemary, spices and salt; set aside.
  2. In a separate bowl whisk together milk, yogurt, sweet potatoes, melted butter, and eggs.
  3. Fold mixture into dry ingredients, don't over mix here!
  4. Generously grease a large skillet and place over medium heat, once hot pour in about 1/4 cup batter for each pancake.
  5. Cook pancakes about 3 minutes per side. Serve with brown butter maple bourbon sauce.
  6. For the Brown Butter Maple Bourbon Sauce:
  7. Place butter in a small saucepan over medium-low heat. Cook until butter has melted and has begun to brown. The second you see the butter turning a deep amber, pull it from the heat.
  8. Stir in the maple syrup, bourbon, cinnamon, and vanilla. Pour over warm pancakes.

Recipe by Baker by Nature at