Sweet Potato Pancakes with Poached Eggs

Serves: 4
Prep Time: 10 min
Cook Time: 45 min


  • 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
  • 1/4 cup (60 mL) butter, melted
  • 1 cup (250 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 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
  • 1/4 tsp (1.25 mL) salt
  • 1/4 tsp (1.25 mL) pepper

Step 1: 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.

Step 2: 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.

Step 3: Heat large nonstick skillet over medium heat; brush with some of the remaining butter. Pour batter, in 1/2 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
Step 1: 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.

Step 2: Top pancakes with eggs; season with salt and pepper. Sprinkle green onion over top. Serve with maple syrup (if desired).

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