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A stack of Sweet Potato Pancakes with pecans on a plate with a strawberry in the background.
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4.83 from 39 votes

Sweet Potato Pancakes with Pecans

Light, fluffy, and a touch sweet, these Sweet Potato Pancakes are a delightful addition to your breakfast or brunch routine!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: leftover sweet potatoes, pancakes, pecans, sweet potato pancakes, sweet potatoes
Servings: 4 servings
Calories: 463kcal
Author: Chef Jenn

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup chopped toasted pecans
  • 1/4 cup brown sugar lightly packed
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 1 3/4 cups mashed sweet potatoes about 16 ounces
  • 1 cup milk
  • 2 eggs
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla
  • butter or oil for the skillet

Instructions

  • Combine the flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl until well mixed.
  • Whisk the sweet potato puree, melted butter, milk, eggs, and vanilla in a second bowl until well mixed.
  • Combine the wet and dry ingredients and mix until a smooth batter forms.
  • Mix in the chopped pecans.
  • Heat a large skillet over medium heat and melt a bit of butter in the bottom.
  • Pour 1/3 cup of batter to the skillet and repeat, keeping the pancakes 2 inches apart.
  • Cook until the edges start to bubble, then carefully flip the pancakes and cook until set in the middle.
  • Serve with hot syrup and butter, and enjoy!

Notes

Chef Jenn's Tips

  • This is a great leftover sweet potato recipe. Save some roasted, baked, or microwaved sweet potato and mash it up or puree it in a blend or food processor for this recipe.
  • You can use well-drained canned sweet potatoes in place of baked or roasted. I don't recommend using boiled sweet potatoes as they don't have a lot of flavor.
  • Don't like pecans? Skip them!
  • Toast the pecans in a dry skillet or on a baking sheet in a low 325-F oven until nutty and crunchy.

Nutrition

Serving: 3pancakes | Calories: 463kcal | Carbohydrates: 61g | Protein: 11g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 520mg | Potassium: 441mg | Fiber: 4g | Sugar: 20g | Vitamin A: 8657IU | Vitamin C: 2mg | Calcium: 269mg | Iron: 3mg