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Sweet Potato Buttermilk Pancakes with Caramelized Pecans

568 A Sweet Potato Buttermilk Pancakes with Caramelized Pecans.jpg
568 A Sweet Potato Buttermilk Pancakes with Caramelized Pecans.jpg

Sweet Potato Buttermilk Pancakes with Caramelized Pecans


As if you needed an excuse to get more sweet potatoes in your diet, these fluffy flapjacks are worth waking up a little earlier for!

Yield: Serves 4 – 6

Oven: 200º

Preparation time: 15 minutes

Cook Time: 15 minutes 

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1 cup canned cooked orange-flesh sweet potatoes – See kitchen note

2 tablespoons unsalted butter, melted, plus more at room temperature for serving

2 large eggs

2 tablespoons dark brown sugar

1 teaspoon garam masala – See kitchen note

1 teaspoon pure vanilla extra, like Nielsen Massey

2 cups low-fat buttermilk

1/2 cup 1% milk

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1 pinch kosher salt

vegetable or canola oil, for greasing the skillet

1/2 cup – 1 cup caramelized pecans, as desired, for serving – See kitchen note

100% pure maple syrup, warmed, for serving



1.     If not serving right away, preheat oven to 200º. Place parchment paper on a baking sheet, and set to the side.

2.     In a medium size food processor, add cooked sweet potatoes and 2 tablespoons butter. Pulse until smooth, approximately 20 seconds. Add eggs, brown sugar, garam masala, vanilla, buttermilk, and milk, processing until evenly combined, being careful to not overmix. Transfer to a large bowl and set to the side.

3.     In a separate medium size bowl, whisk together flour, baking powder and a pinch of salt.

4.     Gradually whisk dry ingredients into wet until just combined being careful to not overmix.

5.     Place a cast iron skillet or griddle over medium heat and add a teaspoon of oil. Using a paper towel, remove any excess oil and carefully ensure that the entire griddle or cast iron is coated. Allow the pan to preheat, approximately 2 minutes.

6.     Using a medium size ladle, add batter (staring with 1/4 – 1/2 cup depending on desired size pancakes) using the ladle to spread into a thin circle. Allow to cook until large bubbles form on top and the color beneath is golden brown in color, approximately 4 1/2 minutes. Carefully flip, and cook the second side until also golden brown in color, approximately 1 1/2 minutes.

7.     Transfer to prepared baking sheet and place in 200º oven until ready for service.

8.     Repeat this process, oiling in between pancakes if needed, until all pancakes have been cooked.

9.     To serve, garnish with caramelized pecans, room temperature butter and warm maple syrup on the side.


Kitchen Note:

  • Feel free to use freshly cooked sweet potatoes, or leftovers, as a fresher option! Just scoop out the flesh inside and follow the directions above.
  • Garam masala is one of my favorite spices as it carries notes of cinnamon, nutmeg and cloves and can be found at most major grocery stores in the spice aisle. If you can’t find garam masala, consider using a small pinch of nutmeg, cloves and cinnamon.
  • Caramelized pecans can be found at most grocery stores, including Trader Joes.