The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
If you’re a fan of sweet potato casserole, you’re going to love these Sweet Potato Pancakes with Marshmallow Sauce. They are fluffy, rich, and bursting with warm spices, topped with crunchy candied pecans and a sweet, creamy marshmallow syrup. This breakfast is a perfect way to welcome the fall season, bringing comfort and coziness to your mornings. Whether you’re serving these pancakes for a weekend brunch or making a special breakfast for the family, they’re sure to impress. Let’s get cooking and dive into this Southern-inspired breakfast treat!
Sweet Potato Pancakes with Marshmallow Sauce
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
10
servingsPrep time
25
minutesCooking time
12
minutesCalories
222
kcalIngredients
- For the Pancakes:
3/4 cup all-purpose flour
3/4 cup whole wheat flour (I use White Lily)
3 tablespoons packed light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 eggs, beaten
1 1/2 cups whole milk
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup mashed sweet potato
Vegetable oil for cooking
- For the Candied Pecans:
2/3 cup pecan halves or pieces
1 tablespoon butter
1 tablespoon brown sugar
- For the Marshmallow Sauce:
1 (7-ounce) jar marshmallow creme
2 tablespoons boiling water
Directions
- Preheat the griddle:
- Heat a griddle or nonstick pan over medium heat. Coat with vegetable oil.
- Combine Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- Mix Wet Ingredients
- In a separate medium bowl, whisk together the eggs, milk, melted butter, and vanilla extract. Stir in the mashed sweet potato until fully combined.
- Make the Pancake Batter
- Make a well in the center of the dry ingredients. Pour in the wet ingredients and stir with a wooden spoon or spatula until just combined. Be careful not to overmix.
- Cook the Pancakes
- Pour about 1/4 cup of batter onto the heated griddle to form pancakes about 4 inches in diameter. Cook until bubbles form on the surface, then flip and cook until golden brown and fully cooked through. Repeat with the remaining batter.
- Prepare the Candied Pecans
- In a small pan, melt 1 tablespoon of butter over medium heat. Add the pecans and cook, stirring frequently, for about 2-3 minutes until lightly toasted. Sprinkle 1 tablespoon of brown sugar over the pecans and stir to coat. Once the sugar has melted, remove the pan from heat and set aside.
- Make the Marshmallow Sauce
- In a medium bowl, place the marshmallow creme. Add 2 tablespoons of boiling water and whisk until the sauce is smooth and pourable.
- Serve
- Stack the pancakes on plates, drizzle generously with marshmallow sauce, and sprinkle with candied pecans for a delightful finishing touch. Enjoy your fall-inspired breakfast!
Notes or Tips:
- Make it Gluten-Free: Substitute the all-purpose and whole wheat flour with your favorite gluten-free flour blend.
- Sweet Potato Prep: You can use leftover mashed sweet potatoes or roast a sweet potato ahead of time and mash it for the recipe.
- Extra Toppings: For added sweetness, drizzle maple syrup over the pancakes, or add a dollop of whipped cream.
Conclusion:
These Sweet Potato Pancakes with Marshmallow Sauce are a perfect fall breakfast that brings the comforting flavors of a classic sweet potato casserole to your morning routine. With their warm spices, candied pecans, and fluffy marshmallow topping, these pancakes are sure to be a hit with your family and friends. Whether you’re making them for a cozy brunch or a special weekend treat, they’re easy to prepare and full of flavor. So, grab some sweet potatoes and get ready to enjoy a taste of autumn on your breakfast table!
