Sweet Potato Pancakes with Spiced Pecans and Peach Butter Recipe

Sometimes all I want for breakfast is something sweet. When that craving hits, I love making Sweet Potato Pancakes with Spiced Pecans and Peach Butter Recipe for my family. Try it out and let me know what you think!


2 3/4 cups all purpose flour

1 teaspoon salt

5 1/2 tablespoons sugar

1/2 tablespoon baking soda

1 tablespoon baking powder

3 cups buttermilk

3 large eggs

1 cup Lowcountry Produce Sweet Potato Butter

2 tablespoons honey

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Spiced Pecans, recipe follows

Peach Butter, recipe follows


In a large bowl, combine the flour, salt , sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk and eggs and add this to the dry mixture. Place the 1 cup of Sweet Potato Butter in a bowl and add the honey, cinnamon and nutmeg. Mix well. Add this mixture to the pancake batter.  Let the batter stand for 1 hour (or you can make it a day ahead of time).

Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans and Peach Butter.

Makes about 5 regular sized pancakes.

Spiced Pecans:

1 cup chopped pecans

4 tablespoons butter

1/2 tablespoon honey

1/3 cup brown sugar

1/4 teaspoon cayenne pepper

1/4 teaspoon sea salt

Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized about 8-10 minutes. Remove from heat, cool and store in airtight container.

Peach Butter:

1/2 cup peaches, peeled and diced

1/2 lb butter, softened

1/4 cup brown sugar

Pinch of sea salt

In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until you are ready to serve.

Yield: about 1 1/2 cups

This recipe, courtesy of Tupelo Honey Cafe & Food Network is adapted to use Lowcountry Produce Sweet Potato Butter.

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