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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).
- 1 1⁄4 cups brown sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 1⁄4 cups all-purpose flour
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1 1⁄2 cups milk
- 3 eggs
- 6 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 (12 ounce) can sweet potatoes, mashed (canned or frozen)
Pecan Honey Butter
- 1⁄2 cup butter (at room temperature)
- 1⁄4 cup honey
- 1⁄4 cup toasted pecans
- To make pecan honey butter: Combine butter, honey and toasted pecans.
- Set aside.
- To make the pancakes: Combine dry ingredients in a mixing bowl.
- Stir in milk and beaten eggs.
- Add oil and vanilla.
- Beat until smooth.
- Fold in the mashed sweet potatoes (should result in a lumpy texture).
- In a small nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat.
- Pour in batter to desired size.
- Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes).
- Serve pancakes warm with pecan honey butter.
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.