Ingredients for Sweet Potato Pancakes With Pecan Honey Butter
- Brown Sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- All Purpose Flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 3/4 cups milk
- 2 large eggs
- Vegetable Oil
- Vanilla Extract
- Sweet Potatoes
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup honey
- Pecans
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How to Make Sweet Potato Pancakes With Pecan Honey Butter
- **Make the Pecan Honey Butter:** In a small bowl, combine 1/2 cup (1 stick) softened unsalted butter, 1/4 cup honey, and 1/4 cup toasted pecans. Mix until well combined.
- Set aside.
- **Make the Pancake Batter:** In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon salt.
- In a separate bowl, whisk together 1 3/4 cups milk, 2 large eggs, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and whisk until just combined. Don't overmix.
- Gently fold in 1 cup mashed cooked sweet potato.
- Heat a lightly oiled griddle or large nonstick skillet over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with a generous dollop of pecan honey butter.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
352g
Fat
105g
Carbs
53g
