Get ready to elevate your breakfast game with these irresistible Sweet Potato Maple Pie Pancakes! Imagine fluffy pancakes infused with the warm, comforting flavors of sweet potatoes and maple syrup, topped with crunchy candied walnuts and gooey marshmallows. This delightful twist on a classic breakfast favorite will not only satisfy your taste buds but also leave your kitchen smelling heavenly. Perfect for a cozy weekend brunch or a festive holiday breakfast, these pancakes are sure to impress your family and friends. Don't miss out on the chance to indulge in this deliciously sweet and savory treat—let's dive into the recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup mashed sweet potatoes
- 1 cup all-purpose flour
- 2 tablespoons maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped candied walnuts
- 1 cup mini marshmallows
Instructions
- In a large mixing bowl, combine mashed sweet potatoes, all-purpose flour, maple syrup, baking powder, baking soda, and salt. Whisk together until ingredients are well incorporated.
- In a separate bowl, beat eggs and then add milk and vanilla extract. Mix thoroughly until smooth and well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until a consistent pancake batter forms. Be careful not to overmix; some small lumps are acceptable.
- Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface. Allow pancakes to cook until small bubbles form on the surface, approximately 2-3 minutes.
- Sprinkle chopped candied walnuts onto the uncooked side of each pancake while the first side is cooking.
- Carefully flip the pancakes and cook the other side for an additional 1-2 minutes until golden brown.
- During the last minute of cooking, sprinkle mini marshmallows on top of the pancakes to slightly melt and caramelize.
- Transfer cooked pancakes to a serving plate. Drizzle additional maple syrup over the top if desired.
- Serve immediately while warm, garnishing with extra candied walnuts and marshmallows for added texture and sweetness.
Tips
- Prep Ahead: For a quicker morning, prepare the mashed sweet potatoes the night before and store them in the refrigerator. This will save you time when making the batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. A few small lumps are perfectly fine; overmixing can lead to tough pancakes.
- Perfect Pancake Flip: Wait for small bubbles to form on the surface of the pancakes before flipping. This ensures that the first side is cooked through and helps maintain their fluffy texture.
- Customize Toppings: Feel free to get creative with your toppings! Try adding sliced bananas, a dollop of whipped cream, or even a sprinkle of cinnamon for an extra flavor boost.
- Keep Warm: If you’re making a large batch, keep the cooked pancakes warm in the oven set to low heat (around 200°F) while you finish cooking the rest.
- Maple Syrup Drizzle: For an extra touch of sweetness, drizzle some warm maple syrup over the pancakes just before serving for that authentic maple pie flavor.
- Serve Immediately: These pancakes are best enjoyed fresh off the griddle while they're warm and fluffy. Serve them right away to experience the perfect texture and flavor!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 12g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 110mg
