Skip to main content

Sweet Potato Pancakes with Toasted Pecans


  • 1 pound sweet potatoes, roasted, peeled and mashed
  • 2 cups skim milk
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 4 teaspoons baking powder
  • 1 teaspoon pumpkin-pie spice
  • ¼ teaspoon salt
  • 4 tablespoons reduced-calorie pancake syrup, divided
  • ¼ cup chopped pecans, toasted


  • Place sweet potatoes, milk, eggs, one tablespoon pancake syrup and vanilla extract in a medium bowl and blend thoroughly.
  • In a separate bowl, sift together flours, baking powder, salt, pumpkin-pie spice and salt.
  • Blend sweet potato mixture with flour mixture, whisk until smooth.
  • Coat a flat griddle with cooking spray and preheat over medium-high heat.
  • Ladle batter onto hot griddle by heaping tablespoons and cook until golden brown, turning once when surface begins to bubble (about 2 minutes per side).
  • To serve, warm remaining pancake syrup with pecans and serve over pancakes.


6 servings

Nutritional Information

Amount Per Serving:
Calories: 292
Calories from fat: 54
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 63mg
Sodium: 188mg
Total Carbohydrates: 50g
Dietary Fiber: 4.6g
Sugars: 8g
Protein: 11.4g

Looks like your browser is a little out-of-date.

Experience at its fullest by upgrading to a newer version of one of these browsers: