Nothing hits the spot like a warm stack of sweet potato pancakes topped with cinnamon-spiced apples and chopped pecans.
Sometimes plan A goes haywire and plan B needs to go into effect. Such is the case with these sweet potato pancakes.
My intention was to share a recipe for sweet potato crepes, but they weren't cooperating so plan B took over...and if truth be told, I couldn't be happier!
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making these delicious and uncommon breakfast pancakes is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- sweet potatoes (approximately 1 cup diced)
- all-purpose flour
- baking powder
- ground nutmeg
- ground cinnamon
- apples (I used pink lady)
- chopped pecans
- maple syrup
Kitchen tools and equipment needed:
- indoor griddle or large skillet
- outdoor flat top grill (optional, if you want to try something fun and different)
- small skillet (optional, for toasting nuts)
- large bowls
- vegetable peeler
- measuring cups and spoons
- chef's knife
- potato masher
How many pancakes will this recipe make?
As written, this recipe will make approximately ten to twelve six inch pancakes.
Should you decide to make your pancakes different in size, the yield will, of course, be different.
Can I leave the pecans out, or maybe substitute another nut?
Leave them out if you don't like them, OR swap them with another nut you like better.
Additional nut suggestions are: filberts, hazelnuts, macadamia nuts, almonds, and even pistachios would be a good choice.
Do the nuts need to be toasted or can that step be omitted?
Dry toasting the nuts in a skillet will bring out their flavor and a little bit of extra crunch.
If you don't have time, or prefer to skip that step, it's perfectly acceptable and I won't tell a soul!
Will leftover mashed sweet potatoes work in this recipe?
Great idea! YES!
As long as there aren't savory elements in your leftover mashed sweet potatoes such as garlic, or onions, you're good to go!
Can another fruit other than apple be used for topping sweet potato pancakes?
Diced pears are the first thing that pop into my head, but why not use sliced bananas, strawberries or blueberries, and what how about even diced pineapple for a tropical flair?
The secret's out!
Now that I've divulged my deep, dark secret of how I messed up this recipe, but in the long run, came up with a dish I was very please with and that had great flavor...
Tell me, has this kind of thing ever happened to you in the kitchen, and what was the mishap that led you to a wonderful new recipe in your kitchen?
Inquiring minds want to know! LOL.
Hungry for additional non-traditional pancake recipes?
*Blueberry Peach Pancakes (pictured below)
"This recipe is one I found (and adapted) from a Cooking Light cookbook called “Lighten Up America”. We loved this recipe, and so will you, but you don’t have to tell your family they’re a healthier version. That will be our little secret!"
*Whole Wheat Peanut Butter Pancakes with Blueberry Maple Syrup (pictured below)
"These Whole Wheat Peanut Butter Pancakes with Blueberry Maple Syrup is my riff on a PB and J sandwich, only in pancake form."
*Whole Wheat Banana Bourbon Pancakes (pictured below)
"If you’re looking to indulge in a wildly delicious and unusual stack of pancakes from time to time, do so with these Whole Wheat Banana Bourbon Pancakes with Bourbon Bacon Butter Syrup."
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's breakfast or bunch treat of Sweet Potato Pancakes with Apples and Pecans.
Printable Recipe Card
Sweet Potato Pancakes with Apples and Pecans
- 1 cup diced sweet potatoes
- 1 cup milk
- 2 eggs
- ½ teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon ground grated nutmeg
- ½ teaspoon ground cinnamon
- 2 tablespoons melted butter plus additional for the skillet
- For the Apples:
- 2 tart-sweet apples peeled, seeded, and diced into ½" pieces (approximately 1½ cups)
- ½ cup water
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 tablespoons maple syrup plus additional for serving
- 2 tablespoons butter
- ½ cup chopped pecans toasted (optional)
- Cook the diced sweet potatoes in salted water until fork-tender. Drain.
- Mash the cooked potatoes and cool slightly.
- Add milk, vanilla, and eggs to the mashed potatoes along with the flour, baking powder, nutmeg, cinnamon, and butter. Whisk to combine.
- Allow the batter to sit for 5-10 minutes while you prepare the apple topping.
- In a small, dry skillet toast the pecan pieces for 2-3 minutes until you can start to smell them. Remove and cool.
- In a medium-sized saucepan over medium/high heat, cook the apples in the water until the apples have softened and the water has evaporated (approximately 10 minutes).
- Reduce the heat to low and stir in the salt, cinnamon, nutmeg, maple syrup, and butter. Stir in the nuts (if desired) and keep warm.
- Brush the skillet generously with melted butter.
- Drop the pancake batter onto a hot skillet or grill into 6" rounds.
- When the outer rims of the pancakes bubble, gently flip the pancakes to brown on both sides but do not overcrowd the pan.
- Continue with the remaining batter.
- Serve hot with the apple and pecan topping and additional maple syrup if desired.
I hope you've enjoyed today's sweet breakfast/brunch (or even breakfast-for-dinner) recipe as much as I've enjoyed bringing it to you!