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+ servings

Sweet Potato Pancakes with Caramelized Rum Syrup

Servings: 8 pancakes


Pancake Batter

  • 1 1/2 tablespoons unsalted butter melted, plus more for the pan
  • 1 cup roasted sweet potato purée
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¼ cups evaporated milk
  • 1 tablespoon cinnamon
  • ¾ teaspoon nutmeg
  • ¾ teaspoon ground ginger
  • 4 tablespoons brown sugar
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice


  • 1 cup of sugar
  • 1/2 cup water
  • 1/4 teaspoon lemon juice
  • 1/4 cup rum
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons butter
  • 1 cups heavy cream


  • Combine all pancake batter ingredients in a large bowl.
  • Heat a large skillet over medium heat and add enough butter to coat the surface. Once hot, use a 1/3-cup of batter into the skillet. Cook until the edges begin to bubble up and burst 2 to 3 minutes. Flip and cook the other side until golden-brown, about another 2 minutes. Repeat with the remaining pancakes.
  • On medium heat in a small saucepan, simmer sugar, water, and lemon juice until melted and caramelized. Remove from heat then add rum and stir in salt, vanilla, butter, and cream. Add back to medium heat stir and let simmer for 7-10 minutes until it reaches your desired consistency.
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*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.