Sweet Potato-Pecan Pancakes Recipe

Name: Sweet Potato-Pecan Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium sweet potato; 1 1/2 cups all-purpose flour; 2 1/4 teaspoons baking powder; 1/2 teaspoon salt; 1 1/4 teaspoons pumpkin pie spice; 2 tablespoons chopped pecans, toasted; 1 cup fat-free milk; 2 large eggs; 1/4 cup packed light brown sugar; 2 tablespoons melted butter; 1 teaspoon vanilla extract

Servings: persons

1 medium sweet potato
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoons pumpkin pie spice
2 tablespoons chopped pecans, toasted
1 cup fat-free milk
2 large eggs
1/4 cup packed light brown sugar
2 tablespoons melted butter
1 teaspoon vanilla extract

1
Prick sweet potato with a fork several times; microwave at HIGH 5 minutes or until tender. Allow potato to cool at least 10 minutes; peel and mash flesh with a fork, discarding peel. Set aside 3/4 cup mashed sweet potato, and reserve remaining potato for another use.
2
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl. Stir in pecans. Combine 3/4 cup mashed sweet potato, milk, and next 4 ingredients in a small bowl, stirring until smooth. Add sweet potato mixture to flour mixture, stirring well.
3
Working in batches, spoon 1/4 cup batter for each pancake onto a hot nonstick griddle or skillet. Cook 1 to 2 minutes on each side or until browned. Repeat with remaining batter.
4
Note: Canned mashed sweet potato or pumpkin may be substituted for the cooked mashed sweet potato, if desired.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 medium sweet potato, 1 1/2 cups all-purpose flour, 2 1/4 teaspoons baking powder, 1/2 teaspoon salt, and more.

Yes, Sweet Potato-Pecan Pancakes 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.

Sweet Potato-Pecan Pancakes

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