Sweet Potato Pancakes with Apples and Pecans
Nothing hits the spot like a warm stack of sweet potato pancakes topped with cinnamon-spiced apples and chopped pecans. It's gonna be a delicious day!!
Servings: 12 pancakes
Calories: 652kcal
Ingredients
- 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)
Instructions
- 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.
Nutrition
Serving: 3pancakes | Calories: 652kcal | Carbohydrates: 120g | Protein: 18g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 373mg | Fiber: 8g | Sugar: 34g