Sweet Potato Pancakes with Candied Pecan Syrup

Sweet Potato Pancakes with Candied Pecan Syrup ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp kosher salt
• 1/4 cup light brown sugar, packed
• 2 count large eggs
• 1 1/2 cups whole milk
• 1/4 cup unsalted butter, melted
• 1 cup sweet potato puree
• 1/2 cup light brown sugar, packed
• 1/2 cup water
• 1/4 cup unsalted butter
• 1 tsp pure vanilla extract
• 1/2 cup pecan halves
• pinch kosher salt

How to make Sweet Potato Pancakes with Candied Pecan Syrup

1. Prepare the pancake batter: In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of kosher salt until well combined.
2. In a separate medium bowl, whisk together 1/4 cup of light brown sugar, 2 large eggs, 1 1/2 cups of whole milk, 1/4 cup of melted unsalted butter, and 1 cup of sweet potato puree until smooth and fully incorporated.
3. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. The batter should be slightly lumpy; do not overmix, as this can make the pancakes tough.
4. Let the batter rest for 5-10 minutes while you prepare the syrup and heat your griddle. This allows the baking powder to activate and ensures fluffier pancakes.
5. Prepare the candied pecan syrup: In a small saucepan, combine 1/2 cup of light brown sugar, 1/2 cup of water, 1/4 cup of unsalted butter, and a pinch of kosher salt. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar is dissolved and the butter is melted.
6. Reduce the heat to low and stir in 1 teaspoon of pure vanilla extract and 1/2 cup of pecan halves. Simmer for 5-7 minutes, stirring occasionally, until the syrup slightly thickens and the pecans are coated.
7. Keep the syrup warm over very low heat or remove from heat and gently reheat before serving if needed.
8. Cook the pancakes: Heat a lightly greased griddle or large non-stick skillet over medium-low heat. Once hot, pour about 1/4 cup of batter per pancake onto the griddle, spacing them evenly.
9. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface before flipping. The internal temperature should reach 190°F (88°C) for fully cooked pancakes. Adjust heat as necessary to prevent burning.
10. Transfer cooked pancakes to a plate and keep warm in a low oven (around 200°F/95°C) while you cook the remaining batter.
11. Serve the warm sweet potato pancakes stacked high, generously drizzled with the warm candied pecan syrup. You can garnish with a dollop of whipped cream or additional pecan halves if desired.

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