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Sweet Potato Pancakes with Walnut-Apple Topping

Sweet, Savory, and perfect for breakfast, a dinner side or a late night treat. Source:

Course: Main Dish

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 4 servings


  • 6 cups sweet potatoes shredded

  • 1/4 cup all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon ground cinnamon

  • 1 tablespoon honey

  • 1 large egg

  • 2 large egg whites

  • 1/2 cup light brown sugar firmly packed

  • 1/3 cup walnuts chopped

  • 1 tablespoon orange juice

  • 1/2 teaspoon ground cinnamon

  • 2 baking apples peeled, cored, and thinly sliced


  1. In a large bowl, combine sweet potatoes, flour, baking powder, cinnamon, honey, egg, and egg whites and stir with a fork until mixed well.

  2. Coat a large non-stick skillet with cooking spray and place over medium heat.

  3. Drop the batter by about 2 tablespoonfuls into hot pan to make several pancakes.

  4. Flatten slightly with a spatula until about 3 inches across.

  5. Cook the pancakes until golden on both sides.

  6. Transfer the pancakes to a warm large plate and keep warm.

  7. Repeat with the remaining batter, coating the skillet with cooking spray, as needed.

To make the topping:

  1. In a large skillet, stir together brown sugar, walnuts, orange juice, and cinnamon.

  2. Add the apples and cook over medium-high heat, stirring, until the apples are tender and the brown sugar has melted to form a syrup.

  3. Serve with the pancakes.

RECIPE NOTES: Good baking apples include: Granny Smith, MacIntosh or Cortland

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