This post is sponsored by Wholesome Sweeteners, all opinions are my own.
I made you a delicious stack of pancakes that tastes just like Sweet Potato Pie! Pie for breakfast you guys! Who’s in?? Sweet potato pancakes topped with a marshmallow cream glaze, cinnamon-toasted pecans, brown sugar, and maple syrup. Pancakes just don’t get much better.
These are perfect for breakfasts or brunches you’ll be having with family and friends this holiday season. My family will be together for Thanksgiving and I can’t wait to make these for them. My dad thinks he’s the pancake king but I’m pretty sure these might knock his socks off.
You can even use leftover sweet potatoes from Thanksgiving to make these. If they were loaded with butter, brown sugar, and marshmallows, even better 😉
The combination of the pancakes with all of the toppings AND getting drenched in maple syrup is divine…and very rich! If that’s all to sweet for you the pancakes are still great with just maple syrup. We’ve been using Wholesome Sweetener’s new Organic Pancake Syrup– it’s made from organic sugar and tastes amazing. Great tasting, great quality syrup takes these babies over the top!
- 1 cup flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 eggs, whisked
- 1 cup mashed sweet potato
- 1 cup milk (plus extra if needed)
- 1/2 tsp vanilla extract
- 2 tbsp brown sugar
- 3 tbsp butter, melted
- maple syrup
- 6 oz cream cheese, soft
- 7 oz jar marshmallow fluff
- 1 tbs butter
- 1/4 cup chopped pecans
- 1/2 tsp ground cinnamon
- In a small skillet melt 1 tbs butter over medium heat. Add chopped pecans and sprinkle with cinnamon. Stir continuously for 4-5 minutes until the pecans are toasted.
- Beat cream cheese and marshmallow cream together until creamy. Set aside.
- In a medium bowl combine flour, baking powder, cinnamon, and salt together. Set aside.
- In another bowl, whisk beaten eggs, mashed sweet potato, milk, vanilla extract, brown sugar, and melted butter together. Slowly whisk dry ingredients into the wet ingredients.
- Heat a griddle to medium-high heat and spray with cooking spray. Pour 1/4 cup of the batter onto hot griddle. Cook for 3-4 minutes until surface is covered in bubbles. Flip and cook for another 2-3 minutes, or until golden.
- Drizzle pancakes with marshmallow cream glaze (I place it in a plastic bag, cut a corner and squeeze it out. it will be thick but melts on the hot pancakes!), top with cinnamon toasted pecans, a sprinkle of brown sugar, and maple syrup.
● Snap a picture of your best pancake breakfast (or dinner!)
● Post it to your favorite social network (Facebook, Twitter, Instagram, or Pinterest) along with the hashtag #pancakeparty
Visit the Wholesome Sweetener’s Party Page for all of the contest details!