Craving the cozy, comforting flavors of sweet potato pie but don’t want to make a whole pie for yourself? Look no further than these Sweet Potato Pie Pancakes for One.
This single-serving recipe combines the delicious essence of sweet potato pie with the ease and convenience of pancakes. Perfect for a lazy weekend brunch or a special treat, these pancakes are sure to satisfy your autumn cravings.
|Sweet Potato Pie Pancakes for One
I know I claimed that Pumpkin Pie Polenta was my new favorite breakfast, but these pancakes give those grits a run for their money.
Perhaps it’s the cooler weather and impending holiday season that has me jonesing for sweet & comforting pie-inspired breakfast foods. Whatever the reason, I’ve been doing a pretty good job of satisfying the craving ;).
I’m so thankful for the day I created that first pancakes-for-one recipe. Since that morning last winter, there have been several variations; and as I sit down to devour each stack, I declare it to be my favorite.
In order to truly determine which ingredient combination is my absolute favorite, I think I’d need to try a forkful of each in one sitting.
For comparison sake, of course.
Now THAT sounds like a fun breakfast ;).
But for the time being, I’m loving the autumnal flavors in these sweet potato ‘cakes.
Fluffy, tender, gently sweetened, and fragrantly scented with spices found in sweet potato pie, these pancakes are a delicious seasonal breakfast that can be on your table (or on your lap while you lounge on the couch watching the morning news) in 10 minutes!
If you need further reason to make these, (hopefully that’s not the case, but…), take a look at their nutritional stats at the bottom of the post: not too heavy in calories, low in fat, & packed with filling fiber and fueling protein.
What more could you ask for?!
- 1/2 cup whole wheat pastry flour
- 1 tsp cane sugar
- 1 tsp brown sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- tiny pinch salt
- 1/4 tsp ground cinnamon
- pinch ground nutmeg
- pinch ground cloves
- 1 egg white
- 1/2 cup low fat buttermilk, well-shaken
- 1/4 cup sweet potato puree
- pure maple syrup, for serving
- chopped toasted pecans, for serving, optional
Estimated Nutrition Per Serving
Calories: 300 kcal
Saturated Fat: 5g
Cook the Sweet Potato
Pierce the sweet potato with a fork and microwave it until soft (usually about 4-5 minutes on high), turning it halfway through. Alternatively, you can bake the sweet potato in the oven at 375°F (190°C) for about 45 minutes. Let it cool slightly, then scoop out the flesh and mash it until smooth.
Prepare the Batter
In a mixing bowl, combine the mashed sweet potato, flour, milk, brown sugar, baking powder, cinnamon, nutmeg, salt, vanilla extract, egg yolk, and melted butter. Stir until all the ingredients are well combined.
Beat the Egg White
In a separate clean bowl, beat the egg white until stiff peaks form. Gently fold the beaten egg white into the pancake batter. This step adds lightness and fluffiness to your pancakes.
Cook the Pancakes
Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with cooking spray or butter.
Pour a ladleful of the pancake batter onto the hot skillet to form a pancake. Cook until bubbles form on the surface, then flip the pancake and cook until it’s golden brown on both sides.
Make the Maple Pecan Drizzle
While the pancakes are cooking, warm the maple syrup in a small saucepan or microwave until it’s slightly heated.
Stir in the chopped pecans, and let it sit for a minute or two to infuse the flavors.
Stack the sweet potato pie pancakes on a plate, drizzle the warm maple pecan sauce over them, and enjoy!