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Sweet Potato Pancakes with Pecan Butter

A recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin

We first discovered sweet potato pancakes when Mike and I were traveling in the south. I am not a sweet potato fan, but when I first tried sweet potato pancakes, it reminded me of pumpkin pie–and I do love some pumpkin pie. I tried many different sweet potato pancake recipes, trying to find the perfect balance of sweet and savory, but nothing seemed quite right, so I ended up tweaking the recipe I found on Food Network. These pancakes have a hint of sweetness, but when eaten with the pecan butter and whipped cream, it is magical. They also are delicious with real maple syrup.

Sweet Potato Pancakes with Pecan Butter and whipped cream and bacon was the first breakfast entrée we served as new owners of Pinehurst Inn Bed & Breakfast (we started the 3-course breakfast with ham and cheese scones followed by a mixed fruit salad with lemon poppy seed dressing). It was Saturday, March 19, 2016 (we closed on the B&B on March 14, 2016). Boy was I nervous, but our first breakfast was a hit. We still love to serve these pancakes as they continue to be a guest favorite. Enjoy!

Prep Time: 60 Minutes
Cook Time: 15 Minutes
Total Time: 75 Minutes
Servings: Makes about 16 to 18 pancakes


  • Dry Ingredients:
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 4 tsp baking powder
  • 1/4 cup light brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of salt
  • Wet Ingredients:
  • 2 cups milk (2% works fine), divided
  • 2 large eggs
  • 2 tsp vanilla extract
  • 4 TBLSP butter, melted & cooled
  • 1 med-large sweet potato, baked to tender (it can be done in the microwave or oven), cooled & peeled
  • 6 TBLSP butter, softened (I use salted butter)
  • 1/4 cup chopped pecans (roasted adds depth of flavor, but is not necessary)
  • 2 tsp light brown sugar
  • 2 tsp honey
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon


  1. In large bowl, whisk together dry ingredients, then set aside.

  2. In a blender, add 1 cup of milk, sweet potato, eggs and butter, and blend until smooth, about 2 minutes. To remaining milk, add vanilla.

  3. Add sweet potato mixture and milk with vanilla to the dry ingredients and mix until smooth (it is okay if there are a few small lumps).

  4. Heat a skillet or griddle over medium heat and brush with oil or butter. Pour about 1/4 cup of batter per pancake onto the skillet/griddle and cook until bubbles start to form on the surface, then flip. Reduce heat to medium low and cook for about 2 minutes or until medium to dark golden brown.

  5. To keep pancakes warm, preheat oven to 200° and place cooked pancakes onto a baking sheet and keep warm in the oven.

  6. To make pecan butter, place all ingredients in bowl and mix with a fork until well blended. Keep refrigerated until ready to use. When ready, use a small cookie scooper to scoop the pecan butter onto the pancakes or on the side.

  7. These pancakes are great served with real maple syrup and fresh whipped cream. Enjoy!

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