If your sweet potato casserole is very sweet, omit the brown sugar in the pancakes. Does yours come with a marshmallow topping? Even better. Simply stir it into your sweet potatoes, and make the recipe as directed.

Recipe by Southern Living November 2014

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Credit: Alison Miksch; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Makes about 18 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 2 ingredients.

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  • Whisk together milk and next 4 ingredients in a large bowl. Whisk together flour and next 4 ingredients in another bowl. Gradually stir flour mixture into milk mixture just until dry ingredients are moistened.

  • Pour about 1/4 cup batter for each pancake onto a hot (about 350°), lightly greased (with butter) griddle or large nonstick skillet. Cook over medium heat 2 to 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook 1 to 2 more minutes or until puffed and thoroughly cooked. Serve immediately with syrup mixture and toasted pecans, or place in a single layer on a baking sheet and keep warm in a 200° oven up to 30 minutes.

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