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
Scale
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.
