As the crisp air of September arrives, a delightful anticipation for all things autumn fills our thoughts – apples, pumpkin, and of course, sweet potatoes. There’s no better way to embrace the cozy spirit of fall than with a heartwarming breakfast that captures the essence of the season. Our Sweet Potato Pancakes with Candied Pecans and Marshmallow Syrup are precisely that: a perfect culinary welcome to autumn. Imagine the comforting flavors of your favorite sweet potato casserole transformed into a stack of fluffy, golden-orange pancakes – a truly irresistible treat.
Embracing Autumn Flavors: The Magic of Sweet Potato Pancakes
These aren’t just any pancakes; they’re a celebration of fall’s bounty. The secret lies in incorporating cooked mashed sweet potato directly into the pancake batter. This not only imparts a gorgeous, natural orange hue but also infuses each bite with a subtle sweetness and earthy flavor that perfectly complements the warming spices of cinnamon and nutmeg. It’s a delightful twist on a breakfast classic that will quickly become a seasonal favorite in your home.
Perfecting Your Mashed Sweet Potato for Pancakes
While leftover mashed sweet potatoes are certainly a convenient option, achieving the best texture and flavor for your pancakes starts with properly prepared sweet potatoes. I recommend baking them until they are exceptionally soft and tender. A crucial tip: always place your sweet potatoes on a baking sheet before putting them in the oven. Sweet potatoes tend to release juices as they bake, and a baking sheet will save you from a potential sticky, burnt mess on the bottom of your oven. Once baked, let them cool slightly. The skin will then peel off effortlessly. For the smoothest consistency in your pancake batter, mash the sweet potatoes thoroughly with a fork, then stir them well to ensure they are lump-free. This extra step guarantees a uniform texture and even distribution of flavor throughout your pancakes.
The Wholesome Touch: White Lily’s New Wheat Flour
Pancakes are renowned for being a hearty and satisfying breakfast, beloved by many. To enhance the wholesome goodness of these sweet potato pancakes, I’ve chosen to use White Lily’s new wheat flour. Unlike some whole wheat flours that can result in a dense or heavy texture, this particular flour is remarkably lighter, making it a dream to bake with. It contributes a subtle nuttiness while maintaining the desired fluffiness of the pancakes. If you’re curious to learn more about its excellent qualities and versatility in baking, explore all the reasons to love White Lily’s new flour.
The pancake batter itself is a symphony of fall flavors. A hint of brown sugar provides depth, while generous amounts of cinnamon and nutmeg infuse the batter with a warm, inviting aroma. As these pancakes cook, your kitchen will be filled with the irresistible scent of autumn – a preview of the deliciousness to come.
The Irresistible Toppings: Candied Pecans and Marshmallow Syrup
No stack of pancakes is complete without delectable toppings, and for these sweet potato pancakes, we’ve gone above and beyond. First, we have crunchy candied pecans. These aren’t just any pecans; they’re lovingly coated in melted butter and brown sugar, then toasted to perfection until they achieve a delightful crispness and caramelized flavor. They add a wonderful texture and a rich, nutty sweetness that elevates the entire dish.
And for the grand finale, a silky-smooth marshmallow syrup. Made from melted marshmallow creme, this syrup is light, airy, and wonderfully sweet, echoing the comforting sweetness of a classic sweet potato casserole. Drizzled generously over the warm pancakes and candied pecans, it creates an outrageously delicious stack of pancakes that truly embodies the flavors of autumn. Each bite offers a harmonious blend of fluffy pancake, spiced sweet potato, crunchy candied nuts, and gooey marshmallow – a symphony for your taste buds.
Serving Suggestions and Variations for Your Fall Feast
These Sweet Potato Pancakes are a standalone star, but they also pair beautifully with other breakfast staples. Consider serving them alongside crispy bacon or savory sausage for a balanced meal. A side of fresh fruit or a warm mug of coffee or cider would also complement the rich flavors. For those looking to experiment, a pinch of pumpkin pie spice blend can further enhance the fall notes in the batter. You could also sprinkle in a handful of mini chocolate chips for an added layer of indulgence, or try a different nut like walnuts if pecans aren’t your preference. Regardless of how you choose to customize them, these pancakes promise a memorable and comforting breakfast experience that celebrates the very best of the autumn season.
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Sweet Potato Pancakes with Marshmallow Sauce
By Christin Mahrlig
Print Recipe
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour (I use White Lily)
- 3 tablespoons packed light brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1 1/2 cups whole milk
- 3 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 1 cup mashed sweet potato
- Vegetable oil, for greasing
For the Candied Pecans:
- 2/3 cup pecan halves or pieces
- 1 tablespoon butter
- 1 tablespoon brown sugar
For the Marshmallow Syrup:
- 1 (7-ounce) jar marshmallow creme
- 2 tablespoons boiling water
Instructions
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In a large bowl, combine both flours, brown sugar, baking powder, cinnamon, nutmeg, and salt. Whisk until well combined.
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In a separate medium bowl, whisk together the beaten eggs, whole milk, melted butter, and vanilla extract. Then, gently stir in the mashed sweet potato until it is evenly incorporated into the wet ingredients.
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Make a well in the center of the dry ingredients. Pour the wet sweet potato mixture into the well. Stir with a wooden spoon or rubber spatula just until the ingredients are combined. Be careful not to overmix; a few lumps are perfectly fine.
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Heat a griddle or a large nonstick pan over medium heat. Lightly coat the cooking surface with vegetable oil.
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Pour about 1/4 cup of batter for each pancake onto the heated and greased griddle, forming pancakes approximately 4 inches across. Cook for 2-3 minutes per side, or until bubbles begin to form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter, greasing the griddle as needed.
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To make the candied pecans: Melt 1 tablespoon of butter in a small pan over medium heat. Add the pecan halves or pieces and cook, stirring frequently, until they are lightly toasted, about 2 to 3 minutes. Sprinkle 1 tablespoon of brown sugar over the pecans and stir continuously to coat them. Once the sugar has melted and caramelized, remove the pan from the heat.
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For the marshmallow syrup: Place the marshmallow creme in a medium, heatproof bowl. Add the boiling water and whisk vigorously until the mixture is completely smooth and forms a pourable syrup.
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Serve the warm sweet potato pancakes immediately, topped generously with the candied pecans and drizzled with the homemade marshmallow syrup. Enjoy your ultimate fall breakfast!
Nutrition
Calories: 222kcal (per pancake, approximation)
Nutrition information is automatically calculated and should only be used as an approximation.
Did you make this?
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I like to use White Lily’s new premium Wheat Flour in this recipe, but you can use any good quality whole wheat flour or all-purpose flour for similar delicious results.
More Delicious Pancake Recipes to Explore
If you’re a fan of our Sweet Potato Pancakes, you’ll love these other pancake creations perfect for any time of year:
Pumpkin Pancakes with Bourbon Maple Syrup
Banana Pudding Pancakes
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