Sweet Potato Pie Pancakes

by Jillian
Fluffy sweet potato pancakes stacked high and topped with a to-die-for pecan praline syrup!

Fluffy sweet potato pancakes stacked high and topped with a rich and buttery pecan praline syrup!

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As someone who’s never in her life been a morning bird, there’s not much that can convince me to get out of bed before 11am. However, when freshly flipped pancakes are involved, it’s a totally different story.

There’s really nothing on this earth more comforting than having your nose wake you to the smell of hot and buttery pancakes. Well, bacon might be a close contender in the breakfast aromas department, but today, we’re shining the light on PANCAKES. And not just your ordinary pancakes…Sweet Potato Pie Pancakes.

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YAAAAAASSSS…

Now THIS is a stack of pancakes.

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If you love sweet potato pie or pumpkin pie, these flapjacks are for you.

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Complimented with the sweet autumn spices of cinnamon and nutmeg, the flavor of the sweet potatoes really shines through. The overall sweetness of the pancakes is very subtle, which again, brings out that natural sweet potato goodness. Oh, and because you all know how much I salivate at the mere mention of brown butter, I decided to brown the butter before mixing it into the pancake batter.

WORTH IT.

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I have to admit that this was actually my very first time making pancakes from scratch, so I was pleasantly surprised to see how soft and fluffy these pancakes turned out. THANK YOU BREAKFAST GODS!!! However, I will say that my pancake-flipping skills could use a little improvement. Hey, we can’t ALL be perfect…MARTHA STEWART. Thankfully I had enough okay to “meh”-looking ones to photograph.

Adding to the “pie” element of these pancakes, I made up a pecan praline syrup.

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Guys, this syrup is EVERYTHING.

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It’s rich, buttery, and bursting with that brown sugary toffee sweetness. And with the crunch of the toasted pecans…heavenly. I can guarantee you will be eating this stuff straight from the pan. Just make sure to save enough for the pancakes because they DESERVE to be crowned in this sauce. Not even the best maple syrup in Vermont will come close to the magic that is this pecan praline syrup, so don’t even think about making them without the syrup.

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Don’t. Even.

Fluffy sweet potato pancakes stacked high and topped with a to-die-for pecan praline syrup!

Besides, if you find that you have any of this gloriously golden-licious syrup leftover (won’t happen), you can enjoy it on pretty much anything–vanilla ice cream, pumpkin pie, roasted acorn squash, your neighbor’s back, etc.

Fluffy sweet potato pancakes stacked high and topped with a to-die-for pecan praline syrup!

IHOP has nothing on these babies.

Fluffy sweet potato pancakes stacked high and topped with a to-die-for pecan praline syrup!

Fluffy sweet potato pancakes stacked high and topped with a to-die-for pecan praline syrup!

Sweet Potato Pie Pancakes

Fluffy sweet potato pancakes stacked high and topped with a rich and buttery pecan praline syrup!
Prep Time 1 hour
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 17 Pancakes

Ingredients
  

Pecan Praline Syrup:

  • 1 cup whole pecans, toasted
  • 5 Tablespoons unsalted butter
  • 1 cup brown sugar
  • 2 Tablespoons all-purpose flour
  • ½ cup corn syrup
  • ½ cup heavy cream
  • 1 teaspoon vanilla

Pancakes:

  • 2 cups all-purpose flour
  • ¼ cup brown sugar
  • 1 Tablespoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ cup unsalted butter
  • 1 cup mashed sweet potato*
  • 2 large eggs
  • 2 cups milk
  • 1 cup Greek yogurt

Instructions
 

Prepare the Pecan Praline Syrup:

  • Coarsely chop the pecans; set aside. In a medium saucepan over medium heat, melt the butter. Stir in the sugar, flour, and corn syrup until combined. Bring mixture to a boil and continue stirring for 3 minutes. Add the cream and cook for an additional minute, stirring constantly. Remove saucepan from heat, stir in the vanilla, then fold in the chopped pecans. Allow syrup to cool and thicken while you make the pancakes.

Make the Pancakes:

  • In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, salt, and spices together; set aside.
  • In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.
  • Once browned and nutty, pour butter into a medium bowl, then stir in the mashed sweet potatoes until combined. Add the eggs, milk, and Greek yogurt, whisking until smooth and no lumps remain. Pour the wet ingredients into the dry ingredients, and use a rubber spatula to gently fold the mixture together until just combined (a few lumps should remain). Try not to overmix. Let sit for 5 minutes.
  • Heat a large nonstick skillet over medium heat with some butter. Once hot, pour 1/4 cup of batter onto the skillet. Cook pancake until little bubbles form on the surface. Flip and cook the other side until golden brown, about 1-2 minutes. Repeat with the remaining pancakes.
  • Serve pancakes immediately with the pecan praline syrup.

Notes

*You can also use leftover sweet potatoes from a Thanksgiving/Christmas casserole.
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2 comments

[BLOCKED BY STBV] Strawberry Cheesecake Pancakes - A baJillian Recipes June 12, 2017 - 6:19 PM

[…] like my Sweet Potato Pie Pancakes, these babies are pure decadence. While I’ve always disagreed with the phrase that […]

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Nutella-Stuffed Eggnog French Toast - A baJillian Recipes November 28, 2016 - 7:38 PM

[…] my dad’s favorite breakfast was french toast. I, however, was more of a pancake fanatic (see Sweet Potato Pie Pancakes). So I decided to set my sites on a french toast that I would love (and shamelessly […]

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