If you have a soft spot for cozy autumn flavors wrapped in a fluffy stack, then the Sweet Potato Pancake Stacks with Mascarpone and Candied Pecans Recipe is about to become your new favorite brunch indulgence. Imagine tender pancakes infused with warm spices and sweet potato’s natural creaminess, layered generously with luscious mascarpone sweetened with a touch of maple, and crowned with crunchy, caramelized pecans. This dish is not just a treat for your taste buds but also a feast that brings warmth and comfort to any table.
Ingredients You’ll Need
Getting your hands on the right ingredients is key to nailing this recipe. Each element plays a unique role, bringing flavor, texture, and that inviting seasonal color to your Sweet Potato Pancake Stacks with Mascarpone and Candied Pecans Recipe.
- 1 cup flour: The base of your pancakes, providing structure and a tender crumb.
- 1 tbsp brown sugar: Adds a hint of molasses depth that beautifully complements the sweet potato.
- 1 tsp baking powder: Gives your pancakes the lift and fluff everyone loves.
- 1/2 tsp baking soda: Helps achieve a light texture when balanced with acidity.
- 1/2 tsp cinnamon: Infuses warmth, enhancing the autumnal vibe perfectly.
- 1/4 tsp nutmeg: Adds a subtle spicy note that makes the pancakes irresistible.
- Pinch of salt: Balances and elevates all the sweet and spicy flavors.
- 3/4 cup milk: Keeps the batter moist while helping all ingredients meld together.
- 1/2 cup sweet potato purée: The star ingredient bringing natural sweetness, moisture, and that gorgeous orange hue.
- 1 egg: Binds ingredients and enriches the flavor.
- 1 tsp vanilla extract: Lends a soft, fragrant sweetness that ties it all together.
- 2 tbsp melted butter or oil: Adds richness and helps achieve a golden, crisp exterior.
- 1/2 cup mascarpone or ricotta: The creamy filling that is both tangy and sweet once mixed with maple syrup.
- 1 tbsp maple syrup: Sweetens the mascarpone, enhancing its luxurious texture.
- Candied pecans: Provide delightful crunch and buttery sweetness on top.
- Powdered sugar: A light dusting for a picture-perfect finish and slight extra sweetness.
How to Make Sweet Potato Pancake Stacks with Mascarpone and Candied Pecans Recipe
Step 1: Mix the Batter
Start by combining all your dry ingredients — the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt — in a large bowl. In a separate bowl, whisk together the wet ingredients: milk, sweet potato purée, egg, vanilla extract, and melted butter. Then gently fold the wet mixture into the dry, stirring just until combined to keep those pancakes fluffy and tender.
Step 2: Cook the Pancakes
Heat a non-stick skillet over medium heat — patience here pays off by getting that perfect golden-brown color. Pour about 1/4 cup of batter for each pancake. Cook until bubbles start appearing on the surface, then carefully flip and cook for another 1 to 2 minutes until both sides are a beautiful golden hue.
Step 3: Make the Filling
While your pancakes are cooking, stir together the mascarpone (or ricotta) with the maple syrup until silky smooth. This creamy, sweet filling is what will elevate your pancake stacks from delicious to downright unforgettable.
Step 4: Stack and Layer
Now comes the fun part — building your stacks! Place one pancake on a plate, spoon a generous dollop of the maple mascarpone mixture on top, and repeat with the remaining pancakes and filling. This layering makes each bite bursting with creamy sweetness and fluffy texture.
Step 5: Finish Strong
Top your stacks with a handful of candied pecans for a satisfying crunch, then dust with a light sprinkle of powdered sugar. This final flourish makes these pancakes as beautiful as they are tasty.
How to Serve Sweet Potato Pancake Stacks with Mascarpone and Candied Pecans Recipe
Garnishes
Fresh berries or a drizzle of extra maple syrup can add a pop of color and extra sweetness to your stack. A sprig of fresh mint can also brighten the presentation perfectly for guests.
Side Dishes
Pair these stacks with crispy bacon, sausage links, or a simple salad of mixed greens with a light vinaigrette to balance the richness. A warm cup of spiced chai or coffee rounds out the meal beautifully.
Creative Ways to Present
Try serving the stacks layered on individual mini plates as a charming starter for a festive brunch or mason jars with layered mascarpone and candied pecan crumble for a portable option. Presentation is everything when sharing this cozy favorite!
Make Ahead and Storage
Storing Leftovers
Store any leftover pancakes tightly wrapped in plastic wrap or in an airtight container in the refrigerator. They will stay fresh for up to 2 days without losing their delicious texture.
Freezing
If you want to save pancakes for later, freeze them individually on a baking sheet, then transfer to a freezer-safe bag. This will keep your pancakes fresh for up to 2 months, so you can enjoy the Sweet Potato Pancake Stacks with Mascarpone and Candied Pecans Recipe anytime you like.
Reheating
Reheat pancakes in a toaster or in a warm oven to maintain their fluffiness. Gently warm your mascarpone mixture separately, then assemble fresh to preserve the creamy texture and flavor.
FAQs
Can I substitute mascarpone with something else?
Absolutely! Ricotta cheese is a fantastic alternative that keeps the creamy texture with a slightly different tang, and cream cheese can work in a pinch, though it’s a bit denser.
Do I need to peel the sweet potatoes for the purée?
Peeling ensures a smooth purée without any fibrous bits, so I recommend peeling your sweet potatoes before cooking and mashing them for the fluffiest pancakes.
Can I make this recipe dairy-free?
Yes! Use your favorite plant-based milk and a dairy-free butter substitute. For the mascarpone, opt for coconut or cashew-based cream cheese alternatives to keep it creamy.
What’s the best way to make candied pecans?
Simply toss pecans in a mixture of sugar and a bit of water or maple syrup, then toast them in a skillet until caramelized and crunchy. It only takes a few minutes and really makes a difference.
Can I add other spices to the pancakes?
Feel free! Adding ginger, clove, or allspice can deepen the flavor complexity, just be careful not to overpower the sweet potato’s natural sweetness and warmth.
Final Thoughts
I truly hope you give the Sweet Potato Pancake Stacks with Mascarpone and Candied Pecans Recipe a try soon. It’s one of those dishes that feels like a big warm hug in pancake form—perfect for sharing, impressing, or simply indulging yourself on a lazy weekend morning. Once you experience the tender pancakes, the rich mascarpone filling, and that sweet, nutty crunch together, you’ll understand why it’s such a treasured favorite in my kitchen!
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Sweet Potato Pancake Stacks with Mascarpone and Candied Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings (2–3 pancakes per serving)
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Sweet Potato Pancake Stacks are a delightful twist on classic pancakes, featuring a rich sweet potato puree in the batter for moist and flavorful cakes. Layered with a luscious maple-sweetened mascarpone or ricotta filling, and topped with crunchy candied pecans and a dusting of powdered sugar, they make for a perfect cozy breakfast or brunch treat.
Ingredients
Pancake Batter
- 1 cup flour
- 1 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- 3/4 cup milk
- 1/2 cup sweet potato purée
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp melted butter or oil
Maple Filling & Toppings
- 1/2 cup mascarpone or ricotta
- 1 tbsp maple syrup
- Candied pecans (amount as desired)
- Powdered sugar (for dusting)
Instructions
- Mix the Batter: In a bowl, whisk together all the dry ingredients including flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, combine the milk, sweet potato purée, egg, vanilla extract, and melted butter or oil. Gently mix the wet and dry ingredients until just combined to avoid overmixing which can make pancakes tough.
- Cook the Pancakes: Preheat a non-stick skillet over medium heat. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges look set, then carefully flip and cook for another 1 to 2 minutes until golden brown and cooked through. Repeat with remaining batter.
- Make the Filling: In a small bowl, stir together mascarpone or ricotta cheese with maple syrup until smooth and creamy. This sweet filling will add a rich, luscious layer to the pancakes.
- Stack and Layer: Assemble the pancakes by stacking them one on top of another, spreading a spoonful of the maple mascarpone filling between each pancake layer for extra moisture and sweetness.
- Finish Strong: Top the final pancake stack with candied pecans for crunch and a dusting of powdered sugar for a beautifully finished look and a hint of sweetness.
Notes
- Use fresh or homemade sweet potato purée by roasting or boiling sweet potatoes until soft, then mashing until smooth.
- Adjust the sweetness by varying the amount of brown sugar or maple syrup in batter and filling.
- For a dairy-free version, substitute milk with almond or oat milk, use coconut oil instead of butter, and choose a dairy-free cream cheese or nut-based spread for the filling.
- These pancakes are best served immediately but can be kept warm in a low oven if needed.
