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Sweet Potato Pancakes with Pecan-Honey Butter From The Wave

I'm in the mood for a good breakfast dish today! So what better breakfast dish than pancakes. But you had to know I wouldn't be sharing the recipe for just any old pancakes.  No, no.  Instead, today we are headed to Disney's Contemporary Resort for The Wave for their delicious Sweet Potato Pancakes with Pecan-Honey Butter. Oh...I'm salivating just thinking about it!


  • Pancakes
  • 2 1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 1 1/4 cups brown sugar
  • 3/4 cup cooked mashed sweet potato (from about 1 small sweet potato)
  • 3 large eggs
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • Pecan-Honey Butter
  • 1 stick butter room temperature
  • 1/4 cup honey
  • 1/4 cup chopped toasted pecans


  • For pancakes:
  • Preheat oven to 225°F.
  • Sift flour into a large bowl.
  • Add baking powder, cinnamon, nutmeg and salt and whisk until combined.
  • Combine milk, brown sugar, sweet potato, eggs, vegetable oil and vanilla extract in a large bowl and whisk until well blended.
  • Add milk mixture to flour mixture and stir until just blended.
  • Heat a nonstick griddle or skillet over medium-low heat until a few drops of water sizzle on the surface.
  • Spoon about 1/4 cup of batter per pancake onto skillet.
  • Cook on first side until tops bubble and sides look dry.
  • Flip and cook until golden brown, about 2 minutes additional.
  • Place cooked pancakes on a baking sheet and place into preheated oven to keep warm. Repeat process with remaining batter.
  • For pecan-honey butter:
  • Stir together butter, honey and pecans in a medium bowl.
  • Top pancakes with honey-pecan butter and serve immediately.