Sweet Potato (or Winter Squash) and Pecan Pancakes

Sweet Potato (or winter squash) and Pecan Pancakes


  • ¾ cups sweet potatoes or winter squash cooked and mashed
  • 1 ¼ cups all-purpose flour
  • ¼ cup chopped pecans, toasted and divided
  • 2 ¼ teaspoons baking powder
  • 1 teaspoon pumpkin-pie spice
  • ¼ teaspoon salt
  • 1 cup fat-free milk
  • ¼ cup packed dark brown sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten


Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans, baking powder, pumpkin-pie spice, and salt in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes or winter squash of your choice. Spoon about ¼ cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans.