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
Ingredients
- 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
Instructions
- 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.
Notes
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.
Great recipe. Came out perfect. Everyone loved them.
Thank you for this recipe. Simple to put together and super yummy. My boyfriend loved them. He even asked to take leftovers for him to eat at work.