Sweet Potato Pancakes with Pecan Honey Butter
- Reviews 1
Ready In: 35 mins
Serves: 4-6
Ingredients
Pancakes
- 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
Directions
- 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.
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