Happy Friday! To celebrate the weekend, how about some pancakes? But not just any ordinary pancakes (although there’s nothing wrong with plain ol’ buttermilk pancakes or whole wheat pancakes) – sweet potato pecan pancakes! I was thinking about making pumpkin pancakes, but I have been on pumpkin overload lately. So I figured why not try out the “other orange puree” – mashed sweet potato! Is that a thing people say, the other orange puree? Probably not, but they really should.
But back to these pancakes – if you’ve never tried sweet potato in a recipe, the results are very similar to pumpkin. They give the pancakes a moist and fluffy texture with an earthy sweet flavor, and the perfect fall color!
I loaded these pancakes with pumpkin pie spice and cinnamon, which really complement the sweet potato. As I’m prone to do, I snuck in some healthy ingredients too – Greek yogurt makes these pancakes light and fluffy with a nice protein kick and oats give them a great texture and some added fiber. The finishing touch is toasted pecans. I kind of forgot about how amazing toasted pecans taste until I made these doughnuts a few weeks ago. I think toasted pecans will be sneaking into many future recipes. They add the perfect flavor, crunch and nuttiness to these pancakes.
I topped mine with a little bit of pumpkin butter – TheBetterHalf prefers maple syrup. These are even great plain. They are a perfect breakfast on a cozy fall morning
Sweet Potato Pecan Pancakes
Makes about 16 pancakes
1 cup all-purpose flour
¼ cup quick oats
2 teaspoons baking powder
½ teaspoon pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon salt
¾ cup milk
¼ cup greek yogurt (I used vanilla chobani)
¼ cup brown sugar
1 tablespoon vegetable oil
2 large eggs
¾ cup mashed sweet potato
⅓ cup chopped pecans, toasted
Heat a nonstick griddle pan or large skillet over medium heat.
In a large bowl, whisk together flour, oats, baking powder, pumpkin pie spice, cinnamon and salt.
In a medium bowl, whisk together milk, greek yogurt, brown sugar, and vegetable oil. Add the eggs and beat well. Whisk in the mashed sweet potato.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped pecans.
Add a small amount of vegetable oil to the heated pan, and carefully wipe it out with a folded paper towel, leaving a thin layer of oil on the pan. Pour about ¼ cup of batter in four spots on the pan. Let the pancakes cook for about 2 minutes on the first side, until small bubbles appear. Flip the pancakes and cook for about one minute. Remove to a wire rack, wipe down the pan again with a little bit of oil, and repeat until all the pancakes are cooked