Sweet Potato Pancakes Recipe

Prep sweet potato

If you haven't already, roast or boil a sweet potato until very tender. Scoop and mash until smooth. Measure 1 cup packed mashed sweet potato and let cool to near room temperature before mixing.

Mix dry ingredients

In a large bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and 2 tablespoons granulated sugar until evenly combined.

Combine wet ingredients

In a separate bowl whisk together mashed sweet potato, buttermilk, milk, egg, 3 tablespoons melted butter, and 1 teaspoon vanilla until smooth.

Make batter

Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine. Let batter rest 5 minutes to hydrate the flour and thicken slightly. If batter seems too thick, add up to 1-2 tablespoons milk.

Cook pancakes

Heat a large nonstick skillet or griddle over medium heat and brush or rub with the 1 tablespoon butter. When the pan is hot (a drop of water sizzles), spoon 1/4 cup batter per pancake onto the griddle, leaving space between. Cook until bubbles form on the surface and edges look set, about 2-3 minutes, then flip and cook 1.5-2 more minutes until golden and cooked through. Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook remaining batter.

Prepare pecans while pancakes cook so they stay crisp. In a medium skillet over medium heat, melt 1 tablespoon unsalted butter. Add 3 tablespoons granulated sugar and 2 tablespoons water (or dry-toast method if preferred) and stir until sugar dissolves and begins to foam. Add pecans, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt; stir continuously so sugar coats the pecans and caramelizes slightly, about 3-4 minutes. Spread candied pecans in a single layer on parchment or a silicone mat to cool and harden. Break into clusters when cool.

Make caramel carefully: in a medium heavy-bottomed saucepan combine 3/4 cup granulated sugar and 2 tablespoons water over medium-high heat. Do not stir after it starts boiling; gently swirl the pan occasionally to promote even melting. Watch closely as sugar melts and turns an amber color (about 6-8 minutes).

Once amber, remove pan from heat and immediately add 4 tablespoons unsalted butter (be careful, it will bubble vigorously). Stir until melted. Slowly pour in 1/2 cup heavy cream while stirring — mixture will bubble; stir until smooth. Return to low heat for 30 seconds if needed to integrate. Stir in 1/2 teaspoon fine sea salt and 1/2 teaspoon vanilla extract. Taste and adjust salt to preference. Let cool slightly; sauce will thicken as it cools.

Assemble pancakes: stack 2–3 sweet potato pancakes per plate. Spoon warm salted caramel sauce over the stack, then scatter candied pecans on top. If desired, dust lightly with powdered sugar and drizzle a little maple syrup for extra sweetness. Serve immediately while pancakes are warm and the caramel is pourable.

Storage: Reserve extra caramel in a jar refrigerated up to 10 days; warm gently before using. Store candied pecans in an airtight container at room temperature up to 3 days (they will soften in humid conditions). Leftover pancakes keep refrigerated 2-3 days or freeze layers separated by parchment.