Sweet Potato Pancakes with Pecan Butter
Fluffy pancakes studded with sweet potato and warm spices, topped with rich pecan butter - autumn on a plate.
Prep Time
15m
Cook Time
20m
Servings
6
Difficulty
Easy
Nutrition Per Serving
fat
26
carbs
52
fiber
4
protein
9
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Ingredients
Shop- 1 cup mashed sweet potato
- 2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 eggs
- 1 1/2 cups milk
- 4 tablespoons melted butter
- 1/2 cup butter, softened (for pecan butter)
- 1/2 cup chopped pecans, toasted
- 2 tablespoons maple syrup
Instructions
Mix flour, brown sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.
Pour wet ingredients into dry ingredients and stir until just combined.
Heat a griddle or skillet over medium heat and lightly grease.
Pour 1/4 cup batter for each pancake. Cook until bubbles form on surface.
Flip and cook until golden brown on both sides.
For pecan butter: mix softened butter with toasted pecans and maple syrup.
Serve pancakes warm with pecan butter on top.
Chef's Comfy Tip
Roast your sweet potato the night before for easier morning prep, and toast those pecans until fragrant for maximum flavor.
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