Sweet Potato Pancake Recipe With Maple Pecan Praline

I find nothing more satisfying than transforming simple ingredients into a special breakfast, and this sweet potato pancake recipe with maple pecan praline truly delivers. The aroma alone, a blend of warm cinnamon and toasted pecans, will draw everyone to the kitchen.

This incredible sweet potato pancake recipe with maple pecan praline is perfect for busy families wanting a gourmet touch without the fuss. It’s a comforting, hearty, and surprisingly simple dish that feels fancy enough for a weekend brunch, yet easy enough for a weekday treat. This cherished family favorite has been perfected over many happy mornings.

What You’ll Need for Irresistible Sweet Potato Pancakes

Gathering your ingredients is the first step to creating these delightful pancakes. This sweet potato pancake recipe with maple pecan praline is designed for ease, prioritizing fresh, wholesome components, but also offering flexible options for busy cooks. For a healthier take, consider organic sweet potatoes, reducing added sugar, or using unsweetened almond milk. Sweet potatoes are fortunately available year-round, while pecans are often at their peak in the fall. You can store your prepared sweet potato pancake recipe batter in the fridge for up to 3 days.

• All-purpose flour: 1 ½ cups (190g) – For structure and a tender crumb. (For a gluten-free sweet potato pancake recipe, swap with a 1:1 gluten-free baking blend.)
• Mashed sweet potato: 1 cup (240g) – Provides moisture, natural sweetness, and vibrant color. (About 1 medium sweet potato, baked or boiled until very tender.)
• Large eggs: 2 – Binds the ingredients and adds richness.
• Milk: 1 cup (240ml) – Adds liquid for consistency. (Any milk works; I often use unsweetened almond milk for a lighter touch.)
• Baking powder: 1 Tbsp – For light and fluffy pancakes.
• Vanilla extract: 1 tsp – Enhances overall flavor.
• Brown sugar: ¼ cup (50g) – Sweetens the batter; adjust to taste. (You can reduce this for a lower-sugar option.)
• Ground cinnamon: 1 tsp – Warm spice that complements the sweet potato beautifully.
• Salt: ½ tsp – Balances the flavors.

For the Maple Pecan Praline:

• Maple syrup: ½ cup (120ml) – The base for our rich praline. Use pure maple syrup for best flavor.
• Pecans: ½ cup (55g) – Toasted nuts add crunch and depth.
• Unsalted butter: 2 Tbsp (28g) – For richness and sheen. (Or plant-based butter for dairy-free.)
• Brown sugar: 2 Tbsp (25g) – Adds a caramel-like sweetness.
• Pinch of salt: Just a touch to enhance the sweetness.

Using store-brand ingredients for the basics can help save money, and making your own praline sauce is always more budget-friendly than buying pre-made. You can also add a tablespoon of flaxseed meal to the batter for added fiber, making this sweet potato pancake recipe a healthy, family-friendly meal.

Cooking Method, Simplified for Fluffy Sweet Potato Pancakes

Crafting this sweet potato pancake recipe with maple pecan praline is straightforward, even for busy mornings. These steps ensure you get perfectly fluffy pancakes and a decadent praline topping every time.

1. Prep the sweet potato: Bake or boil one medium sweet potato until very tender, about 15-20 minutes depending on method. Allow it to cool slightly, then mash until completely smooth. You want no lumps!
2. Combine dry and wet ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, brown sugar, and salt for about 30 seconds until well combined. In a separate medium bowl, whisk the mashed sweet potato, eggs, milk, and vanilla extract until smooth, about 2 minutes.
3. Gently mix batter: Pour the wet ingredients into the dry ingredients. Mix gently with a spoon or whisk until just combined; a few small lumps are fine. If it looks overly thick, splash in 1-2 Tbsp more milk until it’s a pourable consistency. Overmixing leads to tough pancakes, so stop as soon as it comes together.
4. Cook the pancakes: Heat a lightly greased griddle or 10-inch non-stick pan over medium heat. Pour ¼ cup of batter for each pancake, cooking for 2-3 minutes per side until golden brown and bubbles form on the surface. The edges should look set before you flip. Repeat for the remaining batter, yielding about 12 pancakes in 20-30 minutes total. For a quick weeknight shortcut, I’ve sometimes used pre-cooked mashed sweet potato from a can – just make sure to drain it really well!
5. Make the Maple Pecan Praline: While pancakes cook, combine maple syrup, pecans, butter, brown sugar, and a pinch of salt in a small saucepan over medium heat. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and coats the back of a spoon. It will be gloriously syrupy.

For extra convenience, you can make the pancake batter ahead of time and store it in an airtight container in the fridge overnight. This makes for even quicker family breakfasts. Just give it a gentle stir before cooking. Always ensure your pan is at the right temperature; too hot will burn, too cold will result in pale, greasy pancakes. This classic sweet potato pancake recipe with maple pecan praline is truly a rewarding dish to master!

Perfect Moments to Serve Sweet Potato Pancakes

A sweet potato pancake recipe with maple pecan praline elevates any meal. Perfect for a cozy family breakfast, impressive brunch for guests, or a special holiday morning, these pancakes always delight.

• Kids’ Lunchbox: Mini sweet potato pancakes with a side of praline make a fun packed lunch.
• Festive Table: Garnish with fresh berries and powdered sugar for an elegant presentation.
• Meal Prep: Freeze a big batch; reheat in a toaster for easy weekday breakfasts.

Serve with scrambled eggs, fresh fruit salad, coffee, or spiced cider.

Nutrition and Wellness Benefits of Sweet Potato Pancakes

This sweet potato pancake recipe offers a surprisingly balanced start to your day. Sweet potatoes provide fiber and vitamins A and C; eggs add protein; pecans contribute healthy fats. It’s a satisfying, nutritious option for family-friendly meals.

• Gluten-Free: Use a cup-for-cup GF flour blend.
• Dairy-Free: Swap almond milk and plant-based butter.
• Lower-Sugar: Reduce sugar in batter, adjust praline.
• Protein Boost: Add a scoop of unflavored protein powder.
• Healthy Meals: Incorporate veggies into kid-friendly dishes.

Everyday Practical Benefits for Busy Cooks

This sweet potato pancake recipe with maple pecan praline is a lifesaver for busy home cooks. It offers time savings, excellent convenience, and uses common, inexpensive pantry staples. I always cook a double batch on Sunday mornings; that way, we have quick, homemade breakfasts ready for the week.

• Quick Cooking: Ready from scratch in under 45 minutes.
• Storage: Lasts 3 days in fridge, 1 month frozen.
• Portability: Perfect for grab-and-go meals or packed lunches.

Expert Tips and Flavor Upgrades

Elevate your sweet potato pancake recipe with these techniques for improved taste, texture, and presentation.

• Flipping: Wait for bubbles and set edges before turning for perfectly golden pancakes.
• Uniformity: Use a ¼ cup measure for consistent, evenly cooked sweet potato pancakes.
• Flavor Boost: A pinch of nutmeg, allspice, or orange zest adds wonderful depth.
• Gluten-Free Safety: Ensure certified GF flour is used for celiac and check other ingredients.
• Nut-Free Option: Omit pecan praline for allergies; serve with plain maple syrup.

Common Questions About Sweet Potato Pancakes Answered

Q: Can I use canned sweet potato puree for this sweet potato pancake recipe?

A: Yes, absolutely! Just be sure to drain it very well to avoid excess moisture. Too much liquid can make your pancakes too thin and prevent them from cooking up fluffy.

Q: What’s the best way to store leftover sweet potato pancakes?

A: Let them cool completely before stacking. Place parchment paper between each pancake and store them in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 1 month.

Q: Is this sweet potato pancake recipe suitable for a low-carb diet?

A: While traditional sweet potato pancakes aren’t low-carb due to the sweet potato and flour, you can modify it. Try using a low-carb flour blend and sugar substitutes for the batter and adjust the praline quantity accordingly.

Q: Can I make the maple pecan praline ahead of time?

A: Yes, the praline can be made up to a day in advance and stored in the fridge in an airtight container. Gently reheat it on the stovetop or in the microwave before serving, or enjoy it at room temperature.

Q: What makes these sweet potato pancakes so fluffy?

A: The key to their fluffiness is the combination of baking powder, proper mixing technique (mixing until just combined, no more!), and the natural moisture from the sweet potato itself. This creates a wonderfully light and airy texture.

Q: Where can I find high-quality ingredients for this sweet potato pancake recipe?

A: Most major grocery stores carry all the ingredients needed. For the best flavor in your sweet potato pancake recipe, I always look for fresh, firm sweet potatoes and a good quality, pure maple syrup for the praline.

This sweet potato pancake recipe with maple pecan praline is an easy, delicious, and satisfying way to make any meal feel special. It’s perfect for healthy family meals and convenient weeknight options. Save this recipe on Pinterest and whip up a batch this weekend!

sweet potato pancake recipe With Maple Pecan Praline

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• Author: Madison Clarke
• Total Time: 60 minutes
• Yield: 12 pancakes 1x
• Diet: General

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Description

This sweet potato pancake recipe with maple pecan praline transforms simple ingredients into a special breakfast, offering a comforting and hearty dish perfect for a weekend brunch or a weekday treat. It’s a surprisingly simple dish that feels gourmet and delivers a warm aroma of cinnamon and toasted pecans.

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Ingredients

Scale 1x2x3x

• 1.5 cups all-purpose flour
• 1 cup mashed sweet potato
• 2 large eggs
• 1 cup milk
• 1 Tbsp baking powder
• 1 tsp vanilla extract
• 0.25 cup brown sugar
• 1 tsp ground cinnamon
• 0.5 tsp salt
• 0.5 cup maple syrup
• 0.5 cup pecans
• 2 Tbsp unsalted butter
• 2 Tbsp brown sugar
• pinch salt

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Instructions

1. Prep Sweet Potato: Bake or boil one medium sweet potato until very tender (about 15-20 minutes). Cool slightly, then mash until completely smooth.
2. Combine Dry and Wet Ingredients: In a large bowl, whisk together flour, baking powder, cinnamon, 0.25 cup brown sugar, and 0.5 tsp salt for 30 seconds. In a separate medium bowl, whisk mashed sweet potato, eggs, milk, and vanilla extract until smooth (about 2 minutes).
3. Gently Mix Batter: Pour wet ingredients into dry. Mix gently until just combined; a few small lumps are fine. If too thick, add 1-2 Tbsp more milk. Do not overmix.
4. Cook Pancakes: Heat a lightly greased griddle or 10-inch non-stick pan over medium heat. Pour 0.25 cup batter for each pancake. Cook 2-3 minutes per side until golden brown and bubbles form, and edges are set. Repeat for remaining batter.
5. Make Maple Pecan Praline: While pancakes cook, combine maple syrup, pecans, butter, 2 Tbsp brown sugar, and a pinch of salt in a small saucepan over medium heat. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until thickened and syrupy.

Notes

To save time, pancake batter can be made ahead and stored in an airtight container in the fridge overnight; stir gently before cooking. Ensure your pan is at the right temperature (medium heat) to prevent burning or greasy pancakes. For a healthier option, use organic sweet potatoes, reduce added sugar, or use unsweetened almond milk. Consider a 1:1 gluten-free baking blend for a gluten-free version, or add a tablespoon of flaxseed meal for extra fiber.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Griddling
• Cuisine: American

Nutrition

• Serving Size: 3 pancakes
• Calories: 450 calories
• Sugar: 35 g
• Sodium: 350 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 65 g
• Fiber: 4 g
• Protein: 10 g
• Cholesterol: 70 mg