Sweet Potato and Pecan Flapjacks

Be the first to review
READY IN: 30mins
Recipe by FloridaGrl

Use the orange fleshed sweet potatoes in this recipe, as the yellow or white fleshed ones have a dry and crumbly texture when baked. For convenience, roast a sweet potato the night before.

Ingredients Nutrition


  1. Ligthly spoon all purpose flour into dry measuring cups; level with a knife. Combine flour and next five ingredients (through cinnamon) in a large bowl, stirring with a whisk.
  2. Combine milk, sweet potato, sugar, oil, vanilla, and egg yolks, stirring until smooth, add to flour mixture, stirring just until combined.
  3. Beat egg whites with a mixer at high speed until soft peaks form, fold egg whites into batter. Let batter stand for 10 minutes.
  4. Heat a non stick griddle or non stick skillet over medium high heat. Coat griddle or pan with cooking spray.
  5. Spoon about 1/4 cup batter per pancake onto griddle or pan. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 2 minutes or until bottoms are lightly browned.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a