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5 from 2 votes

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!!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast & Brunch
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
  • 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
  • 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