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Sweet Potato Pecan Pancakes with Praline Butter

Felesha Bell
Light and fluffy sweet potato pancakes packed with toasted pecans and smeared with a delicious pecan praline compound butter.
5 from 3 votes
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Servings 4


  • 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


  • 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!!
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