So so so so so so good! The best pancakes I've ever had hands down!!!
Sweet Potato-Pecan Pancakes
Comments and Reviews 1-10 of 11
mariah9999 Posted: 09/25/10
curtisandpam Posted: 02/02/11
This recipe is fantastic! My husband requests it on a weekly basis. The only changes I made were using whole wheat instead of white flour, walnuts instead of pecans, 1/8 cup of light brown sugar instead of 1/4 dark, and I steamed and mashed a sweet potato. I made it for my mom this weekend and used canned pumpkin (because that's what she wanted) and although iy was good, I didn't think it tasted as good as using the freshly steamed sweet potato.
Ltoeat Posted: 01/20/10
I like that it's healthy, but it was mushy. I used pumpkin and reduce the amount of sugar. It took more that 5 mins. for the first side to bubble and be ready to flip. Will look for another recipe.
ang2000 Posted: 12/12/10
Had these for breakfast today and they were fantastic. I used a sweet potato that I had previously roasted in the oven. They were very light and the flavor was wonderful. The toasted pecans added another dimension to what was an already good pancae. I ate many more than I intended. Will make again definitely and will try with whole wheat flour.
JessicaLane Posted: 05/19/09
Excellent recipe. I can definitely see myself using this as a base recipe for other kinds of pancakes. I could sub some applesauce for the sweet potatoes and add a little oatmeal for thickness... These were quick and easy. The texture is wonderful--a little dense (which I like) and very filling. 2 pancakes don't seem like much, but I was very satisfied. I made the syrup, too--kind of--just added some vanilla to regular maple syrup. I'm sure it's better w/ vanilla bean.
AnnieKDPsyD Posted: 10/05/10
I absolutely love this recipe. I like to use white whole wheat flour instead of regular flour. White whole wheat flour has a lighter flavor than regular whole wheat, but more fiber than plain flour. I also use canned pumpkin for this recipe and it turns out well. I usually double the recipe and use a whole can of the pumpkin. I then freeze the leftovers and have easy, quick, and delicious breakfasts afterwards.
NicoleZVa Posted: 07/21/10
Simply the most delicious pancakes ever!! They were super moist, puffed up nicely, had a great texture and wonderful flavor. I omitted the pecans from the batter and served them on the side so people could add them if they so desired. Instead of using canned sweet potatoes, I chopped and boiled a fresh one, then pureed it in the food processor. This was so good, next time I will double the recipe!
MallorySue Posted: 12/31/11
One of the best pancake recipes I've tried! I subbed pumpkin purée this time and would love to try sweet potato next. Highly recommend!
Bballmom Posted: 02/12/12
A new family favorite! I did substitute pumpkin for the sweet potato, but followed the rest of the recipe to a "T". Next time, I might just put all the toasted pecans in the pancake batter, rather than using some for a topping. Makes a nice presentation if you have company, I guess, but I'd rather not lose them on the floor during family breakfast. They kept falling off the forks.
drb8495 Posted: 09/02/12
These were terrific! My husband was a little skeptical at first but then loved how fluffy and moist they were. I used white whole flour, and the pancakes were still light. I also used leftover mashed roasted butternut squash. What a delicious way to use leftovers and enjoy a weekend breakfast treat! We'll be adding this recipe to our weekend rotation for fall and winter.
Keiko123 Posted: 11/25/12
Used left over mashed sweet potatoes from Thanksgiving..they were good...not real light and fluffy like regular pancakes. Didn't have the syrup but next time I try these for sure will use the syrup..I think it will add some "oomph"