Sweet Potato Toasted Pecan Pancakes
Sweet Potato Toasted Pecan Pancakes
Ingredients
For the Sweet Potato Puree
- 2 sweet potatoes, cleaned
- 1 tablespoon olive oil, as needed
For the Toasted Pecans
- 1/2 cup pecans, as needed
Dry Ingredients for Pancakes
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Wet Ingredients for Pancakes
- 1 cup buttermilk
- 1 1/2 cups milk, up to 2 cups, adjust for consistency
- 4 tablespoons unsalted butter, melted and cooled
- 1 tablespoon vanilla extract
- 1 egg
- 1 cup sweet potato puree
For Cooking Pancakes
- 1 tablespoon oil
- 1 tablespoon butter
For the Maple Butter Topping
- 4 tablespoons maple syrup
- 4 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 400°F. Poke holes in the cleaned sweet potatoes with a fork, then drizzle them with olive oil. Roast the sweet potatoes for 1 hour, or until very tender.
⏱️ 60 min•🌡️ 400
- 2
While the sweet potatoes are roasting, gently toast the pecans in a dry pan over medium-low heat for 3-5 minutes, stirring frequently, until fragrant. Transfer the toasted pecans to a resealable bag and crush them with a rolling pin. Set aside.
⏱️ 10 min
- 3
Once the sweet potatoes are roasted, let them cool completely. Scoop out the soft flesh into a bowl and blend with an electric mixer until a smooth, creamy puree is formed. Measure out 1 cup of sweet potato puree for the recipe.
⏱️ 10 min
- 4
In a large bowl, combine the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk these dry ingredients together until well combined. Set aside.
⏱️ 5 min
- 5
In a separate bowl, combine the buttermilk, milk, cooled melted unsalted butter, vanilla extract, and egg. Whisk these wet ingredients together until well combined.
⏱️ 5 min
- 6
Slowly pour the wet ingredient mixture into the bowl with the dry ingredients. Fold the ingredients together with a spatula, being careful not to overmix the batter. Gently fold in the 1 cup of sweet potato puree until a consistent batter is achieved. Let the pancake batter rest for 10 minutes.
⏱️ 15 min
- 7
While the batter rests, prepare the maple butter topping. Combine the maple syrup with an equal part of melted unsalted butter in a small bowl. Whisk until well combined.
⏱️ 2 min
- 8
Heat a pan or griddle over medium-low heat. Add 1 tablespoon of oil and 1 tablespoon of butter to the pan. Swirl to coat the surface.
⏱️ 2 min
- 9
Pour a ladleful of the rested pancake batter into the hot pan. Allow the edges of the pancake to form and firm up. Sprinkle some of the crushed toasted pecans onto the raw side of the pancake.
⏱️ 2 min
- 10
Once air bubbles form on the surface of the pancake, carefully flip it to cook the other side. Do not pat the pancake after flipping. Cook until both sides are golden brown and the pancake is cooked through.
⏱️ 3 min
- 11
Repeat steps 9 and 10 with the remaining batter, adding more oil and butter to the pan as needed for each batch.
⏱️ 15 min
- 12
Stack the cooked pancakes on a plate, add more toasted pecans on top, and drizzle generously with the prepared maple butter before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Toasted Pecan Pancakes
For the Sweet Potato Puree
- 2 sweet potatoes, cleaned
- 1 tablespoon olive oil, as needed
For the Toasted Pecans
- 1/2 cup pecans, as needed
Dry Ingredients for Pancakes
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Wet Ingredients for Pancakes
- 1 cup buttermilk
- 1 1/2 cups milk, up to 2 cups, adjust for consistency
- 4 tablespoons unsalted butter, melted and cooled
- 1 tablespoon vanilla extract
- 1 egg
- 1 cup sweet potato puree
For Cooking Pancakes
- 1 tablespoon oil
- 1 tablespoon butter
For the Maple Butter Topping
- 4 tablespoons maple syrup
- 4 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 400°F. Poke holes in the cleaned sweet potatoes with a fork, then drizzle them with olive oil. Roast the sweet potatoes for 1 hour, or until very tender.
⏱️ 60 min•🌡️ 400 - 2
While the sweet potatoes are roasting, gently toast the pecans in a dry pan over medium-low heat for 3-5 minutes, stirring frequently, until fragrant. Transfer the toasted pecans to a resealable bag and crush them with a rolling pin. Set aside.
⏱️ 10 min - 3
Once the sweet potatoes are roasted, let them cool completely. Scoop out the soft flesh into a bowl and blend with an electric mixer until a smooth, creamy puree is formed. Measure out 1 cup of sweet potato puree for the recipe.
⏱️ 10 min - 4
In a large bowl, combine the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk these dry ingredients together until well combined. Set aside.
⏱️ 5 min - 5
In a separate bowl, combine the buttermilk, milk, cooled melted unsalted butter, vanilla extract, and egg. Whisk these wet ingredients together until well combined.
⏱️ 5 min - 6
Slowly pour the wet ingredient mixture into the bowl with the dry ingredients. Fold the ingredients together with a spatula, being careful not to overmix the batter. Gently fold in the 1 cup of sweet potato puree until a consistent batter is achieved. Let the pancake batter rest for 10 minutes.
⏱️ 15 min - 7
While the batter rests, prepare the maple butter topping. Combine the maple syrup with an equal part of melted unsalted butter in a small bowl. Whisk until well combined.
⏱️ 2 min - 8
Heat a pan or griddle over medium-low heat. Add 1 tablespoon of oil and 1 tablespoon of butter to the pan. Swirl to coat the surface.
⏱️ 2 min - 9
Pour a ladleful of the rested pancake batter into the hot pan. Allow the edges of the pancake to form and firm up. Sprinkle some of the crushed toasted pecans onto the raw side of the pancake.
⏱️ 2 min - 10
Once air bubbles form on the surface of the pancake, carefully flip it to cook the other side. Do not pat the pancake after flipping. Cook until both sides are golden brown and the pancake is cooked through.
⏱️ 3 min - 11
Repeat steps 9 and 10 with the remaining batter, adding more oil and butter to the pan as needed for each batch.
⏱️ 15 min - 12
Stack the cooked pancakes on a plate, add more toasted pecans on top, and drizzle generously with the prepared maple butter before serving.
⏱️ 1 min