Ingredients
1 1/2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sweet potato puree
1 1/4 cups milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1/2 cup chopped toasted pecans
Instructions
Step 1: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt until well combined.
Step 2: In a medium bowl, whisk the sweet potato puree, milk, egg, melted butter, and vanilla extract until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Fold in the toasted pecans.
Step 4: Heat a lightly oiled griddle or skillet over medium-low heat. Scoop 1/4 cup of batter for each of the sweet potato pecan pancakes onto the griddle.
Step 5: Cook until bubbles form on the surface and the edges are dry, then flip and cook until the other side is golden brown, about 2-3 minutes per side.
Notes
Do not overmix the batter to keep the pancakes light and airy. Roast your own sweet potatoes for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350 kcal
- Sugar: 12g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 45mg
Keywords: sweet potato pecan pancakes, autumn breakfast, spiced pancakes, brunch recipes
