November is filled with cherished moments as we gather together to celebrate family, friends, and all we’re thankful for. Busy days before Thanksgiving give way to the hustle and bustle of the holiday season. Inspired by a deliciously unique breakfast I had at Another Broken Egg Café in Tuscaloosa, Alabama last fall, this dish is the perfect start to a day of cooking or holiday fun. Fluffy sweet potato pancakes are flavored with fragrant fall spices, buttermilk, cream, and vanilla, drizzled with a mixture of maple syrup, orange marmalade, and chile powder, and topped with candied pecans and crystallized ginger. It’s a meal sure to warm you from the inside out!

Sweet Potato Pancakes with Sweet-Heat Syrup


  • 2 C all-purpose flour (or 1 C each: all purpose flour and white whole wheat flour)
  • 1⁄4 C malted milk powder or 3 T brown sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp pumpkin pie spice
  • 3 eggs, lightly beaten
  • 2 T unsalted butter, melted and cooled slightly
  • 1 C buttermilk
  • 1 C heavy cream
  • 1 tsp vanilla extract/vanilla bean paste
  • 1 C mashed cooked sweet potatoes (canned are fine)
  • 1 C maple syrup
  • 3 T orange marmalade
  • 1⁄4 tsp ancho chile powder
  • 1⁄2 C candied pecans, chopped
  • 2 T finely diced crystallized ginger


In a large bowl, combine dry ingredients and whisk together. In another large bowl, whisk together the butter, buttermilk, and cream. Add the eggs and vanilla extract/vanilla bean paste. Add the dry ingredients and mix together until smooth, then fold in the sweet potato and mix until the thick batter is well combined. Rest the batter for 30 minutes (this allows the baking powder and baking soda to activate and make your pancakes fluffy.)

Heat a griddle. Ladle batter onto the griddle in generous 1⁄4-cup scoops and spread out a little. Cook until bubbles begin to form on top, then flip and cook another 1-2 minutes, until golden on the second side. Mix the marmalade and anho chile powder with the maple syrup and heat through. Combine the ginger and pecans. To serve, stack a few pancakes on a plate, pour the warm syrup over, and sprinkle the ginger and pecans on top.
For the printable recipe and holiday variations, including easy candied pecans, visit: