Sweet Potato Pancakes

Total Time:
1 hr 10 min
Prep:
55 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 4 teaspoons baking powder
  • 2 tablespoons brown sugar
  • 1 teaspoons cinnamon
  • Pinch nutmeg
  • 2 cups milk
  • 4 teaspoons melted butter, plus more for greasing skillet
  • 2 whole eggs
  • 1 sweet potato, cooked until tender, peeled and pureed
  • Pecan butter, recipe follows
  • Maple syrup, for serving
  • Pecan Butter:
  • 1/4 cup finely chopped pecans toasted and cooled
  • 1/2 pound butter, softened
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
Directions

In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.

Pecan Butter:

Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

Yield: 10 servings


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4.5 31
Another winner from FN! I will be using these from now on instead of my regular pancake recipe. They are definitely more hearty than plain flour pancakes. These really live up to their name with a real cake-like flavor and consistency. I followed the pancake recipe exactly except I didn't have whole wheat flour and substituted another cup of AP flour. One big change I made was to cube the sweet potatoes and then steam them as AB does in his Good Eats episode on sweet potatoes. Steaming keeps more flavor in than boiling and they don't come out as dry as baking. Plus you can steam and mash a big batch and then freeze them in ziplocks for future use. The second change was using a blender to puree the sweet potatoes in the milk, then adding in the butter, brown sugar, cinnamon, nutmeg, and eggs. Then just pour this into the dry ingredients and it mixes up fast and smooth. item not reviewed by moderator and published
Delicious. And after doing the nutrition calculations, very healthy if you skip the maple syrup and go halves on the pecan butter. item not reviewed by moderator and published
These are AMAZING. Light and tastey! I used a large sweet potato...about 1 1/2 cups worth large! Recipe didn't say potato size so now I know! item not reviewed by moderator and published
This recipe is in desperate need of SALT! I added a pinch since I suspected this before I tasted them, and I should have added more. I'd guess at least a 1/2 tsp? Other than that they are good! item not reviewed by moderator and published
This was very good. I also suggest using clarified butter or ghee keep the butter from burning. I am going to add this as one of my favorites. item not reviewed by moderator and published
I thought this was an excellent recipe, however you have to keep the pan on a very low heat and I suggest using vegetable oil instead of butter in the pan to cook the pancakes as the butter tried to burn before the pancake was cooked through. (Or make you own clarifed butter to cook them in I will defeintely be making this recipe again. item not reviewed by moderator and published
These were amazing! I also did not have whole wheat flour. I was looking for some way to use up the leftover sweet potatoes from Thanksgiving. They already had cinnamon and nutmeg so did not add any additional spices. Halved the recipe, since only two of us, used one egg and added milk so the mixture was a bit thicker than regular pancakes. My first bite was so good I waited to see if my husband would respond in like manner..and he did as well. Light and perfect. Had to go on line this morning to make sure I don't loose this recipe!! item not reviewed by moderator and published
I am always looking for new recipes to compare to any previous dishes I've made. These pancakes were by far the most moist and fluffy I've ever made. Straight to the recipe box. item not reviewed by moderator and published
Followed the recipe as written and the batter was very dry so the first batch tasted very doughy. I added more milk and 1 additional tsp of baking powder so that it was a little looser (but it was still not "pourable" like my usual pancake recipe and the result was more like pancakes and less like grilled dough, but the batter was very bland so I added vanilla, more cinnamon, and sweetner to the batter. Better, but still not worth the effort. All in all I spent an hour cooking these suckers and they never tasted cooked all the way through. They didn't develop a delicious golden brown crust where they cooked on the butter like regular pancakes and were floppy and sad. item not reviewed by moderator and published
OMG ... These are fantastic and not hard to make at all. I cooked my sweet potato in the microwave. I forgot to puree it, but used the mixer and blended just fine. Regular pancakes are a thing of the past. item not reviewed by moderator and published
Great we will try this. Thank you. item not reviewed by moderator and published

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Breakfast for Dinner