Sweet Potato Pie Pancakes with Pecan Praline Syrup

Sweet Southern Goodness!

If you love Sweet Potato Pie, then you’re going to love my Sweet Potato Pie Pancakes with Pecan Praline Syrup. Why not mix two of the south’s best eats, sweet potatoes and pecans!

I love pancakes, I make apple pancakes, pumpkin pancakes, bacon pancakes, yes, I said bacon pancakes! Mix up some quick pancake batter and add crispy bacon to the mix, it works, believe me.

Today in honor of my best friend, the sweet potato I decided to whip up some quick Sweet Potato Pie Pancakes. Don’t forget to make the Pecan Praline Syrup, it comes together just as quick as the pancake batter.

Start by mixing your wet ingredients in a separate bowl, then mix all your dry ingredients in another bowl then fold them together. In the case of pancakes a little lumps are OK.

I served these beauties with a side of thick cut bacon and some grits. And because I made a lot of Pecan Praline Syrup I will be using that later to pour over some good French Vanilla Ice cream.

Sweet Potato Pie Pancakes with Pecan Praline Syrup

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 8 pancakes

Ingredients:

1 1/4 cups all-purpose flour
3 tbsp. brown sugar
2 tsp. baking powder

1 tsp. pumpkin pie spice
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1/4 tsp. salt
1 1/4-1 1/2 c. whole milk, more depending on desired texture.
1 ½ c. sweet potato puree
3 tbs. melted butter
1 egg
nonstick cooking spray

Pecan Praline Syrup (recipe below)

Directions:

In a medium bowl whisk milk, sweet potato, melted butter and egg.

In a separate bowl, mix all dry ingredients.

Fold dry ingredients into wet ingredients, do not over mix a little lumps are fine.

Heats a skillet coated with nonstick cooking spray, over medium low heat and drop pancake batter by ½ cup and cook 3-4 minutes per side.

Pecan Praline Syrup

2 c. butter, unsalted

1 c. brown sugar

1 c. whole milk

1 c. pecan chopped

1 tsp. vanilla

Melt butter in a medium sauce pan, add remaining ingredients except vanilla, and bring to a boil, reduce heat and simmer for 7 minutes stirring occasionally. Remove from heat and add vanilla and serve warm over pancakes or ice cream. Store covered in the refrigerator.

Note: If you can’t find sweet potato puree, take 3 sweet potatoes and bake at 375 for about 1 hour, peel, dice and whip in a food processor until nice and creamy. You could also use 1 1/2 cups of store bought sweet potatoes, drained and whipped in a blender until creamy.

Comments

Anonymous
February 20, 2013 at 9:37 pm
this looks absolutely delicious… I might give it a try soon!!! might have to adjust on the spices cause we don’t really have the same mixes, but I can’t wait to try!
Thanks for sharing
Clelia
- Anonymous
  February 20, 2013 at 10:03 pm
  Thank you Clelia,
  You can use any type of pie spices you have available and it would turn out just fine, you also substitute the sweet potatoes for pumpkin.
  Lisa
Anonymous
February 21, 2013 at 5:44 am
Thank you, I hope you enjoy them as much as I did.
Anonymous
March 5, 2013 at 8:43 am
You’re welcome.
Anonymous
January 14, 2013 at 5:55 pm
Thank you Sara.