Sweet Potato Pancakes with Pecan Honey Butter

READY IN: 35mins
Recipe by evelyn/athens

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

Top Review by Geema

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.

Ingredients Nutrition

Directions

  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.

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