NASHVILLE – Sweet Potato Pancakes with Cinnamon Cream Syrup





Ah Nashville!  One day I will stop talking about it and visit you.  If the Titans still played in Memphis, there wouldn’t be any question we’d be doing ribs this week.  Alas ribs are still very popular in Nashville they are not the signature dish.  That arguably is Hot Fried Chicken which has grown extremely popular of late thanks to a certain fast food chain which shall go nameless.  I’ve made clear my arguments about producing your own fried chicken and we’re avoiding it again.

So, what else is popular in Nashville.  When I read about a signature dish at one of Nashville’s most recognizable places, The Pancake Pantry, being one of the places all visitors must explore I said, “Oh boy I’d love to try that, and I know my wife will love it”.  We haven’t done many breakfast options yet on  This is the perfect opportunity to change that.  Try these I think you will enjoy them and if you haven’t had the real thing yet in Nashville yet like me maybe you’ll stop dreaming and visit the home of Country Music one of these days anyway.





1 Very large Sweet Potato or Yam

1 cup Crème Fraiche, divided

¼ cup real Maple Syrup

1/8 TSP Vanilla Extract

3/4 TSP Ground Cinnamon, divided

3 TBSP Unsalted Butter, divided

1 ¼ cup Whole Milk, divided

Pinch of Salt + 1 TSP

1 ½ cups All-Purpose Flour

1 TBSP Baking Powder

3 TBSP Brown Sugar

1 Egg

Cooking Spray



  1. Preheat oven to 375 degrees F
  2. Roast the Sweet Potato directly on the oven rack until soft. About 40 minutes depending on the size.
  3. Remove Sweet Potato from oven and allow to cool at least 30 minutes until it can be handled
  4. While the Sweet Potato rests make the Cinnamon Cream Syrup. In a small to medium bowl combine ½ cup Crème Fraiche, the Maple Syrup, the Vanilla Extract, and ½ TSP Cinnamon and stir until blended.
  5. Cut open the skin and place all the flesh from the Sweet Potato in a pot. Discard the skin.
  6. Heat on low and add 2 TBSP Butter, ¼ cup Milk, and a pinch of Salt. Mash the Sweet Potato flesh and stir until relatively smooth.  A few chunks here and there are ok.
  7. In a large bowl add the Flour, Baking Powder, Salt, and Sugar. Stir to combine evenly.
  8. In a medium bowl beat the Egg and add 1 cup Milk, ½ cup Crème Fraiche, and the mashed Sweet Potato. Melt the remaining 1 TBSP and add to the medium bowl.  Stir to combine evenly.
  9. Make a well in the center of the large bowl and pour the contents of the medium bowl into the well. Stir all contents of the large bowl together to make the batter.  Stir till smooth but not overmix.  A few lumps are good.
  10. Spray a griddle, griddle pan, or frying pan with Cooking Spray and heat on medium high.
  11. Reduce the heat when the Cooking Spray begins to bubble and add the batter using a ladle in rounds to make pancakes whatever size you prefer
  12. Fry until pancakes start to form tiny bubbles and the bottom is golden brown. Carefully slip to the other side and fry 1 minute longer.  Remove to a plate.
  13. Repeat the process adding more Cooking Spray as necessary until all the batter is used.
  14. Serve topped with spoonsful of the Cinnamon Cream Syrup


Serves four for a hearty breakfast.  Great with sausage and/or bacon and fresh fruit on the side.


WINE PAIRING:  No wine for breakfast I’m afraid.  Enjoy these delicious pancakes with a Mimosa, Bloody Mary, or your favorite early morning beverage.

Author: Steve Melchior

I am a lover of many eclectic things; food, wine, art, music, travel, sports, movies, literature and of course The Grateful Dead. I combine all these interests into great ideas for food preparation and entertaining with friends and family.

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