Light and fluffy sweet potato pancakes packed with toasted pecans and smeared with a delicious pecan praline compound butter.
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National Pancake Day is tomorrow and I thought I’d whip up a sweet potato version for the weekend! Are you in love with pancakes like I am? They always make me grin a little! I remember growing up, I used to call them panny cakes! 🙂 “Momma, I want some panny cakes”, I would say. If she’d have let me have them daily, I certainly would have never complained! 🙂 Might I say, here’s a way to have them daily? These sweet potato pecan pancakes here are a great way to get more nutrition into the entire family’s diet as they’re loaded with tons of health benefits. So you can eat 2, 3 or even 4 for your health, right!!! 🙂 I loved each and every guilt-free bite…lol! 🙂
Ok. I know that the fall season usually brings all things pumpkin (another great nutrition source), but I’m really not a pumpkin kinda gal. So anywhere there is traditional pumpkin, you’ll find me swapping it out for sweet potato. Nothing against pumpkin…I was just raised on the yummy sweet potato. 🙂 Feel free to make the swap! To each his own, guys!
So what do you think is better than sweet potato pancakes? Uhhhh…That would be sweet potato pecan pancakes!!! I packed these babies with chopped toasted pecans. Yum!! I even took it one step further guys and added a pecan praline compound butter. Oh my word! Yep, I go nuts for pancakes!! This tasty butter takes these already deliciously sweet pancakes right over the top! They’re totally nutty! 🙂 Sweet!!!!
Speaking of sweet…let’s talk about how thankful I am to God for His sweet, sweet anointing! The very power of God to fulfill His purpose and establish His Kingdom! His sweet anointing allows me to experience victory in EVERY area of my life!! Hallelujah!! His anointing is there for you too if you’ll receive Him! Happy National (Sweet Potato) Pancake Day, Guys! Say Grace and enjoy!!
Sweet Potato Pecan Pancakes with Praline Butter
Ingredients
- Praline Compound Butter
- 1/4 c. pecans toasted chopped
- 1/2 pound Kerrygold butter softened
- 1/2 teaspoon cinnamon
- 1 tsp. vanilla
- 1 T. brown sugar
- 1 T. honey
- Pancakes
- 3 c. plus 2 T. cake flour
- 3 T. baking powder
- 2 T. sugar
- 2 T. brown sugar
- 1/2 tsp. salt
- 1 tsp. cinnamon
- pinch nutmeg
- 2 c. whole milk
- 2 eggs. beaten
- 1 vanilla bean seeds scraped
- 4 T. butter melted
- 1 and 1/2 c. sweet potato roasted, mashed (1 medium size)
- 1/2 c. pecans toasted, finely chopped
- Pecans toasted, garnish
- Warm Maple syrup for serving
Instructions
- Combine all of the butter ingredients in a small bowl. Place butter on wax paper, shaping into a log with the paper. Wrap wax paper around log and twist on the ends. Place in the freezer until solidified.
- Combine flour, baking powder, sugars, salt, cinnamon and nutmeg into a large bowl.
- In a medium bowl, combine eggs with vanilla, and sweet potato. Whisk until combined.
- Pour wet mixture into dry mixture continuously stirring while pouring until combined. DO NOT OVER STIR. Batter will be lumpy.
- Pour in melted butter and fold in pecans.
- Pour about 1/2 c. of pancake batter to make them as large as pictured. If you prefer smaller, try 1/4 c. Cook on a medium-low and slow griddle until golden brown on each side. Don't flip until multiple craters have formed on the surface. Slather with praline compound butter. Drizzle with warmed maple syrup. Say Grace and enjoy!!
Pancakes adapted from Pioneer Woman’s Perfect Pancakes
These look so delicious!! I love that you used sweet potatoes- I love sweet potatoes and pumpkins, so I’ll take it all! 🙂 That butter on top- YUM!!!
Thanks Jay!! The compound butter made them super yummy!! 🙂
Wow! These are loaded with flavor. They would make a fantastic brunch dish.
Thanks Christie! A fantastic brunch, for sure!!! 🙂
I have come to love sweet potatoes but not tried them for a breakfast item. These look great.
Thanks Peter! A must try!!
Yuuuuuuuuuuuuuum!!!! You had my southern heart & soul at sweet potato pancakes, but then you took it over the top with the praline compound butter. I could probably swim back strokes in that stuff. Gorgeous recipe!
Haha! Sounds like a plan Amber! 🙂
Oh my word….this sound so amazing. My mouth is watering just looking at the pictures…never mind tasting them. AWESOME!!
Thanks Chef G! They are pretty awesome!! 🙂
It’s pancake week in Russia and we celebrate this in our house, so you just gave me an idea on what to make for breakfast tomorrow morning!! Love this recipe
How perfect!!! Be sure to let me know what you think!!
These were really amazing!!!! They reminded me a bit of my sweet potato pies. Incredible recipe. Thanks so much for sharing?
Wonderful!!! So glad you enjoyed them John! 🙂
Every time I come to your Blog I expect to find only one delicious new treat, but it always ends up like going on a scavenger hut to find one prize, and finding many others, just by following the links to other recipes. Thanks for another wonderful prize by posting these delectable pancakes. 🙂
You are too kind, Kelly!! Thanks so much for your support. Enjoy these tasty pancakes!!
Hi, i ran across your recipe and will be making this in about 48 hours for a Sundaybrunch. My question is…can i make this in advance (Saturday night) and place in the fridge, so its ready to go on Sunday morning?
You can totally freeze these on a sheet pan, stack them with parchment between each cake and place in resealable bag. Reheat them in the oven on a sheet pan covered with foil at 350 degrees for 10 minutes or until warm and soft. Hope you enjoy!
Awesome! Thank you so much for your response. Ill let you know how they turn out…im positive they will be GREAT!