Sweet Potato Pancakes with Pecan Honey Butter

Total Time
Prep 15 mins
Cook 20 mins

These are sensational pancakes. Not much more work than everyday pancakes and definitely worth making for a special occasion (or just everyday).

Ingredients Nutrition


  1. To make pecan honey butter: Combine butter, honey and toasted pecans.
  2. Set aside.
  3. To make the pancakes: Combine dry ingredients in a mixing bowl.
  4. Stir in milk and beaten eggs.
  5. Add oil and vanilla.
  6. Beat until smooth.
  7. Fold in the mashed sweet potatoes (should result in a lumpy texture).
  8. In a small nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat.
  9. Pour in batter to desired size.
  10. Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes).
  11. Serve pancakes warm with pecan honey butter.


Most Helpful

We enjoyed these unusual sweet potato pancakes and the great pecan honey butter. I just in good conscience could not use all the brown sugar, and only put in 1/4 cup full. I used left over baked sweet potatoes and then followed the recipe to the letter. The pancakes were a little denser than my normal recipe, but the flavor was good and the color from the sweet potatoes was nice. I expected a more pronounced sweet potato flavor, but it was mild. The next time I have left over sweet potatoes I will make this recipe again with pleasure.

Geema June 20, 2005

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