Rating: 4.5 stars
15 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

These pancakes go best with our Vanilla-Maple Syrup. You can use 3/4 cup mashed winter squash instead of the sweet potatoes, if desired.

Recipe by Cooking Light March 2000


Credit: Lydia E. Degaris

Recipe Summary test

6 servings (serving size: 2 pancakes and 1 teaspoon pecans)


Ingredient Checklist


Instructions Checklist
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans, baking powder, pumpkin-pie spice, and salt in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.

  • Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans.

Nutrition Facts

270 calories; calories from fat 26%; fat 7.9g; saturated fat 1.4g; mono fat 3.5g; poly fat 2.3g; protein 7.3g; carbohydrates 42.6g; fiber 2.3g; cholesterol 74mg; iron 2.2mg; sodium 333mg; calcium 185mg.