Sweet Potato Pancakes With Pecans Recipe

Name: Sweet Potato Pancakes With Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pancake Mix:; 1/2 cup all-purpose flour; 1/2 cup quick-cooking oats; 1 tablespoon sugar; 3 teaspoons baking powder; 1/2 teaspoon salt; 3/4 to 1 cup mashed sweet potatoes; 3/4 cup milk; 1 egg; 1 tablespoon vegetable oil; coarsely chopped pecans, optional; maple syrup or brown sugar, optional

Servings: persons

Pancake Mix:
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 to 1 cup mashed sweet potatoes
3/4 cup milk
1 egg
1 tablespoon vegetable oil
coarsely chopped pecans, optional
maple syrup or brown sugar, optional

1
In a medium-large bowl, using a fork, beat together egg, 1/2 cup milk, oil and sweet potato until as smooth as possible.
2
In a separate bowl, combine all ingredients of the pancake mix.
3
Pour pancake mix into wet ingredients and stir. If batter is thick, slowly add 1/4 cup milk until it has reached the desired consistency.
4
Heat a greased skillet on medium-high. When droplets of water placed on surface crackle, turn down the heat to medium-low and pour on 2-4 pancakes. Sprinkle pecans on top. When edges look dry and center bubbly, flip pancakes over and cook for approximately the same amount of time.
5
Put on plate and sprinkle on brown sugar or pour on maple syrup.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Pancake Mix:, 1/2 cup all-purpose flour, 1/2 cup quick-cooking oats, 1 tablespoon sugar, and more.

Yes, Sweet Potato Pancakes With Pecans falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potato Pancakes With Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions