Sweet Potato Toasted Pecan Pancakes

Prep:

Start by thoroughly cleaning your sweet potato and poking fork holes all over it. Coat it in olive oil then roast it at 400 degrees for 1 hour until it is completely soft all the way through. Once it comes out of the oven let it cool completely before opening it up. This step is important because opening it too soon traps the steam inside and can make the puree watery. Once cooled, scoop out the flesh and blend it into a smooth creamy puree. Set aside.

Next make your maple butter by combining the maple syrup and equal parts melted unsalted butter and stirring until smooth. Set it aside so the flavors can come together.

Mixing the Batter:

In a large bowl, combine all of your dry ingredients including the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk them together and set aside. Mixing the dry ingredients separately first ensures everything is evenly distributed before any liquid is added, which helps you avoid over mixing later and keeps your pancakes light and fluffy.

In a separate bowl, mix together the buttermilk, milk, cooled melted butter, egg, and vanilla extract until well combined.

Slowly pour the wet ingredients into the dry while gently folding everything together. Do not over mix here. A few lumps in the batter are perfectly fine and actually a good sign that you have not overdone it. Over mixing develops the gluten in the flour and will give you dense tough pancakes instead of the light fluffy ones you are going for.

Once the wet and dry are combined, gently fold in the sweet potato puree until you get a smooth and consistent batter. Set the batter aside to rest for 10 minutes. This resting time allows the baking powder to activate and gives you a better rise when the pancakes hit the pan.

Toasting the Pecans:

While the batter rests, add your pecans to a dry skillet over medium low heat. Keep them moving around the pan constantly so they do not burn. You are just looking for them to become fragrant and lightly golden. Once they are toasted, remove them from the heat and chop them up if you want pecans in every single bite like I do.

Cooking:

To a medium low heat pan, add in the butter and oil. The combination of both is what gives you those perfectly crispy golden edges without burning. Pour in your rested batter and allow the edges to start forming before adding your chopped pecans on top.

Once you see air bubbles forming on the surface of the pancake that is your signal that it is time to flip. After you flip, do not pat the pancake down. Just let it be and allow it to finish cooking on its own. Patting it deflates all of that air you worked to build up in the batter and takes away the fluffiness.

Stack up your pancakes, add more toasted pecans on top, and drizzle that maple butter all over.

TIPS AND TRICKS:

-Letting the sweet potato cool completely before opening and pureeing is a step that should not be skipped. Opening it too early releases steam and can make the puree too wet, which throws off the consistency of your batter.

-Resting the batter for 10 minutes before cooking makes a noticeable difference in the final texture of the pancakes. It gives the leavening agents time to activate and lets the flour fully hydrate so you get a better rise and a fluffier result.

-Keep the heat at medium low when cooking. Too high and the outside will burn before the inside has a chance to cook through. Low and slow is what gives you that perfect golden crispy edge with a fully cooked fluffy center.

-Never pat the pancake after flipping. Patting it pushes all of the air out of the batter and makes the pancake dense and flat. Flip it once and leave it alone.

-When toasting the pecans, keep them moving constantly in the skillet. They go from perfectly toasted to burnt very quickly so do not walk away from the pan. As soon as they are fragrant and golden pull them off the heat.

WHAT TO SERVE WITH THIS:

-The homemade maple butter is the perfect finishing touch and honestly all you need on top of this stack. It melts into every layer and adds a rich buttery sweetness that brings the whole thing together.

-Fresh fruit on the side like sliced bananas or berries adds a nice brightness and freshness that balances out the richness of the pancakes.

-A side of crispy bacon or breakfast sausage pairs really well if you want to turn this into a full breakfast spread that covers all of your bases.

FREQUENTLY ASKED QUESTIONS:

Can I use canned sweet potato puree instead of roasting my own?

You can, but roasting your own makes a significant difference in flavor. The roasting process caramelizes the natural sugars in the sweet potato and gives you a deeper and richer taste that canned puree just cannot match. If you are short on time, canned works in a pinch but fresh is always going to be better.

Can I make the batter ahead of time?

I would not recommend making it too far ahead since the leavening agents start working as soon as the wet and dry ingredients are combined. You can roast the sweet potato and make the puree a day ahead to save time, then mix the batter fresh when you are ready to cook for the best results.

Why is my batter too thick or too thin?

The milk measurement in this recipe is flexible for a reason. Start with 1 and a half cups and adjust from there based on the consistency you prefer. If the batter looks too thick, add a little more milk a splash at a time until it pours easily but still holds its shape. If it is too thin, let it rest a little longer and it will thicken up slightly.

Can I use regular milk instead of buttermilk?

Buttermilk is what gives these pancakes their slight tang and helps activate the baking soda for a better rise. If you do not have buttermilk, add a tablespoon of white vinegar or lemon juice to a cup of regular milk, stir it, and let it sit for about 5 minutes. It works as a solid substitute and gives you a similar result.

How do I store and reheat leftover pancakes?

Store leftover pancakes in an airtight container or zip lock bag in the fridge for up to 3 days. To reheat, pop them in the toaster or a warm oven at 325 degrees for about 5-8 minutes to bring back that crispy edge. The microwave works but they will come out soft instead of crispy.