A little sweet, a little crunchy, and a little spicy, these filling flapjacks are perfect for a fall breakfast.
Sweet Potato-Pecan Pancakes
Makes about 12
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 2¼ cups whole milk
- 1 cup mashed cooked sweet potato (see Notes)
- 2 large eggs
- ½ cup lightly packed light brown sugar
- ⅓ cup unsalted butter, melted
- 1½ teaspoons vanilla extract
- ½ cup chopped pecans
- Vegetable oil
- Butter and maple syrup, to serve
- Garnish: chopped pecans
- In a large bowl, whisk together flour, baking powder, cinnamon, and salt. In a medium bowl, whisk together milk, sweet potato, eggs, brown sugar, melted butter, and vanilla. Make a well in center of flour mixture; stir in milk mixture just until combined. Fold in pecans.
- In a large cast-iron skillet or cast-iron griddle, heat 1 tablespoon oil over medium heat. Pour batter by ½ cupfuls onto pan, spreading slightly. Cook until edges are dry and bubbles form in center of pancakes, about 3 minutes; turn and cook until browned, 2 to 3 minutes more. Repeat with additional oil and batter. Serve with butter and syrup. Garnish with pecans, if desired.
For mashed sweet potato, bring 1 large sweet potato that’s been peeled and cubed and water to cover to boil in a small Dutch oven over high heat. Reduce heat, and simmer until tender, about 10 minutes. Drain well, and mash potato until smooth.