Sweet Potato Pecan Pancakes with Coffee Maple Syrup

Plain ol’ pancakes take on a decidedly Southern twist with the addition of sweet potato puree and chopped pecans added to the pancake batter. The sweet potato helps keep the pancakes moist and fluffy, and the pecans add a crunch to every bite.

But why stop there? You know pancakes taste great with coffee, but why not take that a step further and make a coffee infused maple syrup to top the pancakes. Using both whole beans, as well as brewed coffee, in the infusion gives the syrup a deep coffee flavor that you will want to pour over everything!

Charleston Coffee Roasters - Sweet Potato Pecan Pancakes with Coffee Maple Syrup

  • Make the coffee infused maple syrup first. Don’t let the syrup boil, keep it at a low simmer. Keep the syrup warm while you make the pancakes.
  • Whisking the ingredients will keep the batter from being too lumpy. But if you have lumps, don’t worry. Overwhisking the batter will make the pancakes chewy.
  • If you are making batches of pancakes, keep them in a warm low oven (about 200 degrees F) on a cookie sheet.
  • Serve with lots of butter and the Coffee Infused Maple Syrup.


1 cup pure maple syrup
1/4 cup Charleston Coffee Roasters whole beans, any kind
1/4 cup brewed Charleston Coffee Roasters coffee, any kind

  1. Place the maple syrup, coffee beans and brewed coffee in a small sauce pot.
  2. Bring to a simmer and let cook for about 5 minutes.
  3. Remove the syrup from the heat and let cool slightly.
  4. Strain the syrup and use warm. Or store in the refrigerator to use later, just reheat before serving.


1 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
2 large eggs
3/4 cup buttermilk
2 tablespoons unsalted butter, melted and cooled slightly
1/2 cup sweet potato puree
1/2 cup toasted pecans, chopped
Canola oil, for cooking pancakes

  1. Whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
  2. In a separate bowl, whisk together the eggs, buttermilk, melted butter and mashed sweet potato.
  3. Add the wet ingredients to the dry along with the toasted pecans. Fold together until just combined. It is okay to have some lumps in the batter.
  4. Heat a wide skillet or griddle over medium heat. Once hot, lightly coat with canola oil.
  5. Add the batter, 1/3 cup at a time to the griddle, leaving about 1 inch between pancakes.
  6. Once the pancakes are browned and set on the first side, flip to finish cooking.
  7. Repeat process with rest of the batter, adding more oil between batches as needed.
  8. Serve warm pancakes with the coffee-infused maple syrup.