Spiced Sweet Potato, Pecan & Bacon Pancakes

Spiced Sweet Potato, Pecan & Bacon Pancakes
  • Prep Time: 15
  • Total Time: 30
  • Servings: 4

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About this Recipe

You will never taste a better pancake!


1 Pkg of Maple Leaf Ready Crisp Pieces
1/2 cup (120 ml) unsalted butter, plus extra for cooking
2 cups (475 ml) buttermilk, or 2 cups milk plus 2 tbsp lemon juice
2 cups (240 g) all-purpose flour
1/4 cup (50 g) granulated sugar
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
2 eggs
2 tsp (10 ml) vanilla extract or 2 vanilla beans scraped
2 medium sweet potatoes, diced, boiled & mashed
1 tsp (5 ml) cinnamon
1/2 tsp (2.5 ml) nutmeg
1 cup (110 g) pecans chopped


Melt butter in the microwave. Set aside to cool. Measure the buttermilk, or stir milk with lemon juice then let stand until slightly thickened, at least 5 min. In a large bowl, stir flour with sugar, baking powder, baking soda, cinnamon, nutmeg, pecans, bacon and salt.

In a medium bowl, whisk eggs, mashed sweet potatoes, buttermilk, cooled melted butter and vanilla. Pour into well in flour mixture. Using a wooden spoon, stir until just blended. The batter should be a bit lumpy. For fluffy pancakes, mix as little as possible.

Lightly coat a large frying pan with butter and set over medium heat. Pour 1/3 cup (75 mL) batter into pan. Pancake will be about 6-8 inches wide. Add 1 or 2 more pancakes.

Cook until bubbles form on the top of each pancake and edges begin to brown, 2 to 4 min. Using a wide spatula, flip and continue cooking until the bottoms of pancakes become golden, 2 to 3 min. Don’t press or they will become tough.

Serve right away or place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. Don’t forget the Maple Syrup!



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