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Sweet potato Pancakes

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Sweet Potato Pancakes with Maple Pecan Butter Syrup

These sweet potato pancakes scream Southern brunch. These pancakes are fluffy, tender, and crunchy. The crunch comes from toasted pecans. The flavors are warm and inviting. These sweet potato pancakes are easy to make gluten free or vegan. Plus, you can use the dry mix for an easy homemade pancake mix.
Sweet Potato Pancakes

Three Ways to Cook Sweet Potatoes:

1. Boil sweet potato in a pot of boiling water until a fork can easily pierce potatoes, about 15 to 20 minutes. Drain and place in cold water to cool to remove the skin. Drain, chop, and mash.

2. Wash and pierce the sweet potato with a fork all over. Place in the microwave for 8 minutes, flip over and cook another 8 minutes.

3. Wash and pierce the sweet potato with a fork all over. Bake in a 425°F oven on the grates for 1 hour, until soft. Place a baking sheet lined with foil on the rack below.

How to make an easy homemade pancake mix?

This mix yields 12-15 pancakes. It’s a fast, easy, and delicious recipe. I love the warm flavor that the cinnamon and nutmeg provide. Feel free to use apple spice mix or pumpkin spice as a substitute.

2 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon baking soda

In a large bowl mix together flour, baking powder, salt, cinnamon, nutmeg and baking soda. Store in an airtight container for 3 months.

Sweet Potato Pancakes

How do you make sweet potato pancakes?

This is the easiest recipe for making sweet potato pancakes from scratch. It’s simple and straight to the point.

In a large bowl mix together flour, baking powder, salt, cinnamon, nutmeg and baking soda.

In a medium bowl mix sweet potato, brown sugar and 4 tablespoons butter with a hand mixer on low speed for 1 minute, until smooth. Add eggs one at a time then add the remaining wet ingredients.  Add the wet mix and pecans to the dry mix and stir until incorporated. Batter should be thick with a few lumps not smooth. Set aside for 10 minutes. 

Turn on the heat to medium in a large non-stick skillet or griddle to 350°F. Melt 1 tablespoon butter and spread evenly over skillet. Use a ¼ cup measuring cup to scoop pancakes, spreading to make a circle. Cook 3 pancakes at a time if using a skillet, for 2 minutes on one side and 2 minutes on the other. Repeat until you finish cooking pancakes. Keep pancakes warm in a 200°F oven. 

Want to make vegan sweet potato pancakes?

In order to make vegan sweet potato pancakes you need to do three small changes.

1. Omit the eggs 2. Use a non-dairy butter 3. Use a non-dairy milk.

Sweet Potato Pancakes

Can you make ahead?

Fridge: Sweet Potato Pancakes: Pancakes can be made one day in advance.

Maple Butter Pecan Syrup: Keep in airtight container. Syrup will become solid in the fridge. Reheat and stir before serving.

Freezer: Sweet Potato Pancakes: After pancakes cool, wrap in threes with plastic wrap. Then store in a freezer storage bag. Keep in the freezer for 5 months max. Thaw 24 hours before using.

Reheating: Cooked Sweet Potato: Place cooked sweet potato in the microwave for 1 minute.
Sweet Potato Pancakes: Bake in a 350-degree oven for 5-7 minutes.


Maple Butter Pecan Syrup: Reheat in a small pot until hot. You can also reheat in the microwave for 45 seconds to 1 minute.

Sweet Potato Pancakes

Latest Recipe Video:

Substitution Options:

Common One to One Substitutions:
All-Purpose Flour, Gluten Free Flour = Unbleached All-Purpose Flour
Milk of Choice = Butter Milk
Granulated Sugar, Light Brown Sugar = Dark Brown Sugar
Peanuts, Almonds, Walnuts, Pistachios, or Macadamia = Pecans

Sweet Potato Pancakes

Other Sweet Potato Recipes:

Meal Ideas:

Recipe:

Sweet Potato Pancakes

Sweet Potato Pancakes

Kenneth
These sweet potato pancakes scream Southern brunch. These pancakes are fluffy, tender, and crunchy. The crunch comes from toasted pecans. The flavors are warm and inviting. These sweet potato pancakes are easy to make gluten-free or vegan. Plus, you can use the dry mix for an easy homemade pancake mix.
No ratings yet
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Breakfast
Cuisine American, Creole, New Orleans, Southern
Servings 15 pancakes
Calories

Ingredients
  

Pancake Dry Mix:

  • 2 cups unbleached all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon baking soda
  • ½ cup chopped pecans toasted

Wet Mix:

  • 8 oz. cooked hot mashed sweet potato
  • 3 tablespoons dark brown sugar
  • 12 tablespoons unsalted butter cut into tablespoons
  • 2 large eggs
  • 1 ½ cup buttermilk
  • 1 ½ teaspoon vanilla extract

Maple Butter Pecan Syrup:

  • ½ cup grade A maple syrup
  • ½ cup chopped pecans
  • ¼ teaspoon cinnamon
  • 1 stick melted unsalted butter

Instructions
 

  • In a large bowl mix together flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
  • In a medium bowl mix sweet potato, brown sugar, and 4 tablespoons butter with a hand mixer on low speed for 1 minute, until smooth. Add eggs one at a time then add the remaining wet ingredients.  Add the wet mix and pecans to the dry mix and stir until incorporated. The batter should be thick with a few lumps not smooth. Set aside for 10 minutes.
  • Turn on the heat to medium in a large non-stick skillet or griddle to 350°F. Melt 1 tablespoon butter and spread evenly over skillet. Use a ¼ cup measuring cup to scoop pancakes, spreading to make a circle. Cook 3 pancakes at a time if using a skillet, for 2 minutes on one side and 2 minutes on the other. Repeat until you finish cooking pancakes. Keep pancakes warm in a 200°F oven.
  • To make maple butter pecan syrup combine maple syrup, pecans, cinnamon, and melted butter in a bowl.
  • Serve 3 pancakes with some maple butter pecan syrup.

Notes

Turn on the heat to medium in a small skillet, cook pecans in a dry for 1 minute, until nutty aroma.
Keep the dry mix for a homemade pancake mix.
The recipe can be doubled easily for more pancakes.
Keyword pancakes, sweet potatoes
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