Sunday dinner at our house is typically the traditional southern Sunday meal.  We eat a full meal like roast beef or roasted chicken, served with a couple sides and probably a little dessert of some kind.

But sometimes even tradition needs to be changed up just a little.  Recently I was pondering what to fix for our Sunday dinner, when it dawned on me that I’d been considering making brunch foods for this first day of the week feast.  With that much decided, I knew exactly where I would land – pancakes!  But the ones I made weren’t your standard variety! I decided on Sweet Potato Pancakes from Cooking Light.  Oh, we love these!   They’re a little heavier than regular pancakes, but I think it’s to be expected with the sweet potato addition.

We loved the variety of having brunch for Sunday dinner!  It was satisfying, delicious and on the table quickly!  I prepped the ingredients and had them ready to mix together when we got home from church.  I cooked bacon in the microwave, and while the last of the pancakes were cooking, I made some scrambled eggs.  This was so good!

Sweet Potato Pancakes
Syrup
Bacon
Scrambled Eggs

The sun was shining through my stained glass window and made the pancakes an odd color, but I didn’t mind since we’ve had so many rainy days lately!

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup chopped pecans, toasted and divided
• 2 1/4 teaspoons baking powder
• 1 teaspoon pumpkin-pie spice
• 1/4 teaspoon salt
• 1 cup fat-free milk
• 1/4 cup packed dark brown sugar
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• 1 (16-ounce) can sweet potatoes or yams, drained and mashed (about 3/4 cup) ** Note, I baked a fresh sweet potato and mashed it because that’s what I had on hand.

How to Make It

Step 1

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans, baking powder, pumpkin-pie spice, and salt in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.

Step 2

Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle pancakes with 2 tablespoons pecans.

I have no doubt that brunch will return to Sunday lunch again very soon.  Maybe waffles will appear on the menu….maybe.  These Sweet Potato pancakes just might reappear instead!

Do you ever eat Brunch on Sunday?  I’m thinking it would be a fun entertaining menu on Sunday, too!

Refresh your Sunday menu with brunch!