Sweet Potato Pancakes with Pecan Butter
Breakfast & Brunch
#pancakes
#sweetpotato

Sweet Potato Pancakes with Pecan Butter

Fluffy pancakes studded with sweet potato and warm spices, topped with rich pecan butter - autumn on a plate.

35 min
6 servings

Prep Time

15m

Cook Time

20m

Servings

6

Difficulty

Easy

Nutrition Per Serving

fat

26

carbs

52

fiber

4

protein

9

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Ingredients

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  • 1 cup mashed sweet potato
  • 2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 1/2 cups milk
  • 4 tablespoons melted butter
  • 1/2 cup butter, softened (for pecan butter)
  • 1/2 cup chopped pecans, toasted
  • 2 tablespoons maple syrup

Instructions

1

Mix flour, brown sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.

2

In another bowl, whisk together sweet potato, eggs, milk, and melted butter.

3

Pour wet ingredients into dry ingredients and stir until just combined.

4

Heat a griddle or skillet over medium heat and lightly grease.

5

Pour 1/4 cup batter for each pancake. Cook until bubbles form on surface.

6

Flip and cook until golden brown on both sides.

7

For pecan butter: mix softened butter with toasted pecans and maple syrup.

8

Serve pancakes warm with pecan butter on top.

Chef's Comfy Tip

Roast your sweet potato the night before for easier morning prep, and toast those pecans until fragrant for maximum flavor.

Recipe FAQs

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