Time to Table:
< 45 minutes
Contains:
wheat, treenuts, dairy, eggs
Servings:
6
Seasonal Favorite
Cooks like this recipe
Give your weekend pancakes a creative twist! Adding sweet potatoes to the batter creates a rich, sweet flavor and inviting texture. Mix in chopped pecans or other nuts for a fall-inspired recipe that’s sure to keep you feeling cozy.
See Nutrition Information
How to Make It
Ingredients
- 1 cup cooked sweet potatoes (about 2 medium)
- 2 eggs
- ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- 2 tablespoons canola oil
- ½ teaspoon vanilla extract
- ½ - ¾ cup milk
- 2 tablespoons pecans, chopped (optional)
Preparation
1
Microwave or bake sweet potatoes until soft; scoop out the inside and mash.
2
Combine sweet potatoes with eggs in a bowl; mix well and set aside.
3
Whisk or stir flour, baking powder, and cinnamon together into another bowl.
4
Gradually add flour mixture to the sweet potato mixture, stirring just until combined.
5
Stir in vanilla, oil, and 1/2 cup milk. Add more milk if needed, to create a thick batter that coats the back of a spoon.
6
Add chopped pecans, if desired.
7
Heat skillet on medium high heat; spray with cooking spray.
8
Ladle ¼ cup batter onto the skillet to make a pancake.
9
Flip pancake when the bottom is browned (about 2-3 minutes) and cook until other side is browned as well.
10
Repeat until all the batter is used.
Recipe Tips
Leave out nuts if serving to young children because of the choking risk. To make allergen friendly, swap out the ingredients to fit your family’s needs. For example, use gluten-free flour to make wheat- and gluten-free. For a dairy-free option, use soy milk.
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