“I found this recipe in the Houston Chronicle-so yummy and just in time for Fall. The ideas seem endless, too-if you want to jazz them up. Would be great to make ahead and just reheat on Thanksgiving morning! Enjoy!!!”
READY IN:
1hr
SERVES:
8
YIELD:
24 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift together the flour, salt, baking powder, and cinnamon in a large bowl.
  2. Stir together eggs, milk, brown sugar, sweet potatoes, and melted butter. Combine with the flour mixture.
  3. Drop by spoonfuls onto a hot griddle. Once a few holes appear on the surface, flip. Cook for another 2-3 minutes, or until the pancake springs back when pressed in the center.
  4. Sprinkle with chopped pecans, if desired; then serve with butter and syrup.

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