Sweet Potato Pancakes

Total Time:
1 hr 10 min
55 min
15 min

4 to 6 servings

  • 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

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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    Delicious. And after doing the nutrition calculations, very healthy if you skip the maple syrup and go halves on the pecan butter.
    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!
    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!
    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.
    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.
    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!!
    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.
    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.
    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.
    OH my gosh... these were amazing! Next time I make them I'm going to try putting vanilla into the mix. My two year old loved them as well which is GREAT because I can give him pancakes while sneaking in whole wheat and sweet potato for nutrition!=
    These were delicious. I cut it in half, there is just two of us. Wasn't real sure what the amount of sweet potato should measure, but decided that a half cup is what I'd use. I also upped the eggs, stayed with two, even with the half recipe, just to make sure there was enough lift. My husband loved them. I thought they were very good, too. Not doughy at all. Definitely will make again.
    I too did not have whole wheat flour, so used all purpose alone. I had to thin the batter with a bit of milk. My sweet potato was rather large...over a cup once boiled and mashed, so perhaps that was too much. I pureed the potato and milk in the blender. I also used the blender to turn the pecans into "flour" and may toss some of that into the pancake batter next time around. I used maple syrup in place of honey in the butter. Totally delicious, moist, and tender pancakes complimented by the pecan butter and a splash of maple syrup. My guests loved it all!

    Didn't have whole wheat flour. I used all purpose and they came out great. I could tell where the whole wheat flour would have come in and be just as good. Also added a few pecans into the batter for extra cruch.Will be making for the kids this weekend. Made a few and cooled them on a baking rack and froze them. Good Stuff
    This is a very tasty, moist pancake, with just the right sweetness to it. I cooked them twice. I made a batch Sunday and refrigerated them (in a container wrapped in paper towel to avoid moisture. My famiily toast them in the toaster or toaster oven in the mornings. Good carbs to start the morning.
    I used two small sweet potatoes, and it turned out amazing!!! The pancakes were moist and flavorful. I will make this again and again!
    Best pancake recipe I've found to date! However, I used pureed baby food (sweet potato. I've also combined it with bananas, along with carrots and applesauce. It's a great way to get in some extra veggies for the kids!
    This review's just for the pancakes---these were a great way to make a relatively healthy pancake! My husband is picky about anything with whole wheat flour, but he loved these--they were very moist. The first time, I did have to adjust my batter a little, because it was a little thin--but that's typical since the size of potatoes will vary. I also used the same recipe but substituted bananas, and it was very good!
    These were GREAT pancakes! I used a leftover baked sweet potato, followed the recipe exactly, and my family loved them. I made them on a weekday morning so no time to make the pecan butter but I am definitely going to try that next time!
    So delicious! I wanted to make them at home so looked here and excited to see the Joseph's recipe. Can't wait to try it at home.
    My pancakes came out extremely dense and were not cooking all the way through. I think it is because I used such a large sweet potato (about the size an infants head!) I would like to give it another try, however, I do need a bit more information. How much potato should I use?
    3/4 cup was just fine
    I doubled the sweet potato to boost the flavor. This change made the pancakes a little heavier but the flavor was wonderful! I used two small/medium sweet potatoes that I slow-cooked for about 2 hours in aluminum foil. Happy Cooking!
    These pancakes were a bit bland. With that said, I made these with straight sweet potato and no salt butter. I can see that if you were to use leftover mashed sweet potatoes that had the salt already added, these might be a bit better. Otherwise, the spice flavor and moistness were great!
    So, just keep the salt in mind when you go to make these...

    These pancakes are really moist and delicious! I used a leftover sweet potato. The pancakes were on the thick side... not sure if I goofed on something for that to be the case. Nonetheless they were very good and seem to be a healthy alternative for any meal.
    I made these for my mother on Mother's day and she loved them! I'm not the biggest fan of pancakes but I can see myself making these a lot! The butter was also wonderful.
    Made this recipe for a cooking demo for class, and it was a huge hit! Will make again repeatedly for myself.
    This was the perfect comfort food - plus, it was the perfect texture for my toddler.

    Much, much better and a little heartier and filling than a regular pancake.
    Healthy, moist & delicious. We added a half of a ripe banana and used canned sweet potatoes left over from Easter dinner. Outstanding!!!
    Sweet potato pancakes so good I almost cried.
    These pancakes are absolutely wonderful. They are easy to make and taste as good as the ones in the restaurant. Highly recommend them - along with the butter.
    These pancakes are pretty darn good. Not to mention the pecan butter which is out of this world - seriously. I cut the recipe in half and it made 8 pancakes. Cutting the pecan butter in half made 1 stick of pecan butter. To the butter I added twice as much honey because I thought it needed to be a bit sweeter. It's a really easy recipe, just puree the potatoes till they're nice and smooth. I also used the cuisinart to finely chop the pecans into bits. If you don't want to make the butter you can put the pecans in the batter to give it some texture. Do try!
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    Breakfast for Dinner