Sweet Potato Pancakes with Pecan Honey Butter
Transform your breakfast routine with these irresistible Sweet Potato Pancakes with Pecan Honey Butter! Packed with the natural sweetness of mashed sweet potatoes and a hint of warm cinnamon, these fluffy pancakes are a hearty, flavorful twist on a breakfast classic. Each stack is crowned with a dollop of rich, nutty pecan honey butter, which melts beautifully into the golden pancakes, adding a touch of indulgence to every bite. Perfectly paired with a drizzle of maple syrup, this recipe combines wholesome ingredients with comfort-food flavors for a crowd-pleasing start to your day. Simple to make and ready in just 40 minutes, these sweet potato pancakes are the ultimate fall-inspired breakfast or brunch treat. Whether you're serving family or friends, this dish guarantees to wow with its balance of textures and flavors!
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 3 tablespoons butter (melted)
- 2 tablespoons honey
- 0.5 cup pecans (chopped)
- 4 tablespoons unsalted butter
- to taste maple syrup (optional, for serving)
Instructions
Peel and cube the sweet potatoes. Steam or boil them until fork-tender, about 10-12 minutes. Mash and set aside to cool.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, whisk the eggs, milk, vanilla extract, melted butter, honey, and 1 cup of the mashed sweet potato until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; some lumps are fine.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
Pour 1/4 cup of batter onto the heated skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, another 1-2 minutes. Repeat with the remaining batter.
To prepare the pecan honey butter, mix the softened unsalted butter, chopped pecans, and honey in a small bowl until well combined.
Serve the pancakes warm with a dollop of pecan honey butter on top. Drizzle with maple syrup if desired.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.4 g | 179% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 2292 mg | 100% | |
| Total Carbohydrate | 264.2 g | 96% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 73.8 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 565 mg | 43% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1046 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
