Sweet Potato Pecan Pancakes
Indulge in a cozy breakfast treat with these Sweet Potato Pecan Pancakes, where fall-inspired flavors meet fluffy, golden perfection. Made with creamy mashed sweet potato, warm cinnamon, and nutmeg, these pancakes boast a natural sweetness and a tender texture that’s irresistibly comforting. Chopped pecans are folded into the batter for a delightful crunch, while a touch of brown sugar and pure vanilla add depth to every bite. Quick and simple to prepare, these pancakes can be enjoyed by the whole family in under 40 minutes. Top them with maple syrup, a pat of butter, and extra pecans for a restaurant-worthy brunch that feels like a warm hug on a plate. Perfect for cozy mornings, special gatherings, or any time you crave a hearty yet wholesome breakfast, these pancakes are sure to delight!
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Recipe Information
Ingredients
- 1 medium (about 1 cup mashed) Sweet potato
- 1.5 cups All-purpose flour
- 2 tablespoons Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoon Salt
- 1.25 cups Milk
- 1 large Egg
- 3 tablespoons Unsalted butter, melted
- 1 teaspoon Pure vanilla extract
- 0.5 cup Chopped pecans
- 1 as needed Oil or butter for the griddle/pan
Instructions
Peel, dice, and boil the sweet potato in water until fork-tender, about 10-12 minutes. Drain and mash until smooth. Allow it to cool slightly.
In a mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt until evenly combined.
In a separate bowl, mix the milk, egg, melted butter, vanilla extract, and the mashed sweet potato until smooth and well incorporated.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir just until combined; avoid overmixing. Gently fold in the chopped pecans.
Heat a non-stick griddle or large skillet over medium heat and lightly coat with oil or butter.
Scoop approximately 1/4 cup of batter for each pancake onto the griddle. Use the back of a spoon to spread the batter slightly, if needed.
Cook each pancake for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook the other side for an additional 2-3 minutes until golden brown.
Remove the pancakes from the griddle and keep warm. Repeat with the remaining batter, greasing the griddle as needed.
Serve the pancakes warm, topped with extra pecans, butter, and maple syrup if desired.
Nutrition Facts
Calories |
2105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 2196 mg | 95% | |
| Total Carbohydrate | 227.2 g | 83% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 48.8 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 588 mg | 45% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1567 mg | 33% | |
*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.
