Sweet Potato Pancakes with Candied Pecans

These sweet potato pancakes, tossed with crunchy candied pecans are the perfect breakfast to treat family and friends during this holiday season.

Yield: 8 4-inch pancakes


  • For pancakes:
  • 1 tablespoon melted butter
  • 3/4 cup tepid milk
  • 2 eggs
  • 1 tablespoon brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 tablespoons molasses
  • 1/4 teaspoon salt
  • 1 cup sweet potato puree
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup candied pecans, coarsely chopped
  • For Candied Pecans:
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 teaspoons water
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • 1 cup pecan halves


  1. Pancakes: In a bowl, mix the butter, milk and eggs.
  2. Add the sugar, vanilla, cinnamon, molasses, salt, sweet potato and stir well.
  3. Add the flour and mix well.
  4. Add the baking soda and baking powder and stir.
  5. Lightly grease a Farberware Dishwasher Safe Nonstick double burner griddle with butter and heat it until a drop of water flicked onto the surface sizzles immediately and evaporates.
  6. Pour the batter into the hot surface to form the pancakes. Cook over medium heat until bubbles form and begin to break on the surface, about 1 and half minutes. Turn the pancakes and cook them for 30 seconds.
  7. Serve hot with butter and maple syrup. Toss with candied pecans.
  8. Candied Pecans: In a small bowl, combine brown sugar, water, vanilla, cinnamon and salt, and stir to combine. Set aside. In a medium-large skillet over medium heat, toast pecans for 2-3 minutes, stirring occasionally so they don't burn. They are ready when fragrant. Drizzle the sugar and spice mixture into the pan and stir so the pecans are coated. Cook for 15 seconds and immediately place, separately, on parchment paper and cool down.