Sweet Potato And Pecan Pancakes
Sweet potato and pecan pancakes offer a delightful combination of moist, flavorful sweet potatoes and crunchy toasted pecans, perfect for cozy weekend breakfasts or brunch gatherings.
Ingredients
- 1 1/4 cups flour ⓘ
- 1/4 cup chopped pecans, toasted and divided ⓘ
- 2 1/4 teaspoons baking powder ⓘ
- 1 teaspoon pumpkin pie spice ⓘ
- 1/4 teaspoon salt ⓘ
- 1 cup milk ⓘ
- 1/4 cup brown sugar ⓘ
- 1 tablespoon vegetable oil ⓘ
- 1 teaspoon vanilla ⓘ
- 2 large eggs ⓘ
- 16 ounces canned sweet potatoes, drained and mashed ⓘ
Instructions
- Combine flour, 2 tablespoons of chopped pecans, baking powder, pumpkin pie spice, and salt in a large bowl.
- In a separate bowl, mix milk, brown sugar, vegetable oil, vanilla, and beaten eggs; then add to the dry ingredients, stirring until smooth.
- Stir in the mashed sweet potatoes.
- Spoon 1/4 cup of batter onto a hot griddle.
- Cook until the tops are covered with bubbles, then turn and cook the other side until golden.
- Serve hot pancakes topped with the remaining pecans sprinkled on top.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half of the flour with whole wheat flour for added nutrition. If you don't have pumpkin pie spice, use a mix of cinnamon, nutmeg, and ginger. Toasting the pecans enhances their flavor, so don't skip that step. These pancakes are great for breakfast or brunch, especially when served with a side of French Green Beans.
Serving Suggestions
Serve these pancakes with a drizzle of maple syrup or honey for added sweetness. They pair well with fresh fruit, such as bananas or berries, and a dollop of yogurt for creaminess. For a complete breakfast, consider serving alongside scrambled eggs or bacon. These pancakes also complement a slice of Clone Of A Cinnabon for a delightful treat.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or microwave until warm. For best results, reheat in a skillet over low heat to maintain their texture. You can also freeze pancakes for up to 2 months; just separate them with parchment paper before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato And Pecan Pancakes contains roughly 260 calories, with 3g protein, 10g carbohydrates, and 24g fat. It is a good source of vitamin A (15% of the Daily Value). Note that it is relatively high in sodium, at 843mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sweet potatoes instead of canned?
Yes, you can use fresh sweet potatoes! Simply peel, boil, and mash them until smooth. You'll need about 2 cups of mashed sweet potatoes to replace the 16 ounces of canned ones. This will give your pancakes a fresh flavor and texture.
How can I make these pancakes vegan?
To veganize this recipe, replace the eggs with a flaxseed or chia seed mixture (1 tablespoon of seeds mixed with 3 tablespoons of water for each egg). Use a plant-based milk and substitute the vegetable oil with melted coconut oil or applesauce. The pancakes will still be delicious and fluffy!
What can I do if my batter is too thick?
If your pancake batter is too thick, gradually add a bit more milk until you reach your desired consistency. The batter should be pourable but not too runny. Remember that different flours absorb liquid differently, so adjust as needed for perfect pancakes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).