Sweet Potato Pancake Stack with Maple Mascarpone & Spiced Pecan Butter

Enjoy a vibrant twist on classic pancakes with our Sweet Potato Pancake Stack layered with creamy maple mascarpone and topped with warm spiced pecan butter. The mashed sweet potato adds moisture and a hint of autumnal sweetness.

This recipe comes together in under 30 minutes, blending simple pantry ingredients into tender, cinnamon-kissed pancakes. The maple-sweetened mascarpone lends a luxurious tang, while the nutty pecan butter brings a cozy, spiced crunch.

Perfect for weekend brunch or a special breakfast treat, these stacks are irresistibly festive and comforting.

Sweet Potato Pancake Stack with Maple Mascarpone & Spiced Pecan Butter

Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 520 calories 28g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

FOR THE PANCAKES

• 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup milk (dairy or non-dairy)
• 2 tablespoons melted butter, plus more for cooking
• 2 tablespoons brown sugar or maple syrup
• 1 teaspoon vanilla extract

MAPLE MASCARPONE

• 8 ounces mascarpone cheese, softened
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

SPICED PECAN BUTTER

• 1 cup toasted pecans
• 2 tablespoons melted butter
• 1 tablespoon pure maple syrup
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Instructions

1. Pierce the sweet potato with a fork and microwave on high for 6–8 minutes until tender. Let cool slightly, then scoop out the flesh and mash until smooth.
2. In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl whisk the egg with milk, melted butter, brown sugar, vanilla, and mashed sweet potato until smooth.
4. Pour the wet ingredients into the dry and stir until just combined; do not overmix.
5. Heat a griddle or nonstick skillet over medium heat and brush lightly with melted butter.
6. Pour 1/4 cup batter per pancake onto the hot griddle. Cook 2–3 minutes until bubbles form at the edges, then flip and cook 1–2 minutes until golden brown.
7. Meanwhile, in a bowl beat mascarpone with maple syrup, vanilla, and salt until creamy; cover and chill.
8. Place toasted pecans, melted butter, maple syrup, cinnamon, and salt in a food processor and pulse until a chunky nut butter forms.
9. To assemble, stack pancakes with a dollop of maple mascarpone between each layer. Spoon spiced pecan butter on top and drizzle with extra maple syrup.
10. Garnish with chopped pecans and serve immediately.

Notes

Make-ahead: Pancake batter can be stored covered in the fridge for up to 24 hours; keep mascarpone and pecan butter chilled separately. Reheat pancakes in a toaster oven for best texture.

Tips and Variations

• Sweet Potato Prep: Microwave or roast the potato in advance to save time and ensure even texture.
• Consistency: If batter is too thick, add a splash more milk; too thin, stir in a tablespoon of flour.
• Substitutions: Swap pecans for walnuts or almonds in the spiced butter, or use Greek yogurt instead of mascarpone for tangier topping.
• Storage: Refrigerate leftovers in separate airtight containers; reheat pancakes in a toaster oven for crisp edges.