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Oxmoor House Photo by: Oxmoor House

Sweet Potato-Pecan Pancakes

These hotcakes are best when topped with extra toasted pecans and maple syrup.

Prep: 7 minutes; Cook: 5 minutes plus 2 minutes per batch; Other: 10 minutes

Oxmoor House OCTOBER 2006

  • Yield: 12 servings (serving size: 1 pancake)
  • Other: 10 Minutes


  • 1 medium sweet potato
  • 1 1/2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons pumpkin pie spice
  • 2 tablespoons chopped pecans, toasted
  • 1 cup fat-free milk
  • 2 large eggs
  • 1/4 cup packed light brown sugar
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract


1. Prick sweet potato with a fork several times; microwave at HIGH 5 minutes or until tender. Allow potato to cool at least 10 minutes; peel and mash flesh with a fork, discarding peel. Set aside 3/4 cup mashed sweet potato, and reserve remaining potato for another use.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl. Stir in pecans. Combine 3/4 cup mashed sweet potato, milk, and next 4 ingredients in a small bowl, stirring until smooth. Add sweet potato mixture to flour mixture, stirring well.

3. Working in batches, spoon 1/4 cup batter for each pancake onto a hot nonstick griddle or skillet. Cook 1 to 2 minutes on each side or until browned. Repeat with remaining batter.

Note: Canned mashed sweet potato or pumpkin may be substituted for the cooked mashed sweet potato, if desired.

Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 25%
  • Fat: 3.8g
  • Saturated fat: 1.6g
  • Protein: 3.8g
  • Carbohydrate: 21.7g
  • Fiber: 1.1g
  • Cholesterol: 41mg
  • Iron: 1.3mg
  • Sodium: 230mg
  • Calcium: 95mg

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Sweet Potato-Pecan Pancakes Recipe