These sweet potato pancakes have a balanced sweetness, subtle spice, and delightfully fluffy texture. This easy recipe is perfect for breakfasts, brunches, and more.
Sweet Potato Pancakes
This one goes out to all my fellow pancake lovers out there! These sweet potato pancakes have all the lightness and fluffiness of my Buttermilk Pancakes, with a sweet, earthy touch.
Made with sweet potato purée, brown sugar, and a hint of cinnamon, these warm, comforting pancakes are always a huge hit.
The best toppings are melted butter and warm maple syrup — it really puts them on a completely different level!
I’ve officially added this sweet potato pancakes recipe to my monthly rotation along with other family favorites like Banana Nut Pancakes and Blueberry Ricotta Pancakes. Never a dull breakfast!
Why you will love this recipe
- Quick and easy recipe
- Fun spin on a classic idea
- Clever way to sneak in more veggies
- Crowd pleaser – everyone loves pancakes!
How to make perfect Sweet Potato Pancakes
Blend Sweet Potatoes: Combine sweet potato purée with the eggs, baking soda, baking powder, salt, ground cinnamon, brown sugar, and milk in a blender. Blend until it has a smooth consistency, then transfer the mixture to a large bowl.
Add Flour: Taking care not to overmix, stir in the sifted flour until just combined.
Heat the Skillet: Place a non-stick skillet over medium-low heat. Once it gets hot, add a tablespoon of butter and turn the heat down to low.
Add Pancake Batter: Drop some batter into the hot, oiled skillet and let the pancake cook on the first side for about 1-2 minutes. Once the edges begin to settle and bubbles begin to appear across the top, the pancake is ready to flip.
Flip and Repeat: Gently flip each pancake and cook for another minute or two on the opposite side. Transfer to a plate and repeat the process with the rest of the batter. Only add more butter in between batches if needed. With a good non-stick pan, it might not be necessary.
Serve Warm: Top each stack with plenty of maple syrup, butter, and extra cinnamon for toppings. Enjoy!
Sweet Potato Pancakes Recipe Pro Tips
- Too much mixing leads to dense, chewy pancakes. The ingredients need to be just combined — no more, no less! It’s normal for there to be lumps, but there should be no more streaks of flour.
- Cooking temperate should be low. No higher than medium-low temperatures are the sweet spot for getting evenly cooked, golden brown pancakes every time. It takes a bit more time, but the payoff is well worth it.
- Pancakes should be flipped with care. A gentle touch is key — too much force and they might deflate!
Key Ingredients and Substitutions for Sweet Potato Pancakes
Sweet Potato Purée: Canned or homemade sweet potato purée are both great options. I always make a batch of these pancakes when I have leftover sweet potatoes that need to get eaten. I simply throw cooked and peeled pieces of sweet potato into a blender or food processor and let the blades do their thing.
Flour: While it isn’t strictly necessary, I always make sure to sift my flour before adding it to the wet ingredients. It is the best way I know to keep lumps out of the batter without overmixing. The spoon and level method is the best method for measuring flour to ensure accuracy.
To make this sweet potato pancakes recipe gluten-free, the all-purpose flour can be replaced with a gluten-free all-purpose blend.
Spices: In addition to cinnamon, I often sprinkle in other warming spices like nutmeg, clove, cardamom, and even a pumpkin spice blend. A splash of vanilla extract can also add a delightful touch.
Milk: Regular milk or any dairy-free alternative will work. Coconut, almond, and oat milk are all acceptable.
Butter: It’s true what they say – butter really does make everything better! However, it isn’t the only thing that can. When I need a dairy-free substitute, I go with coconut oil or a high-quality vegan butter blend.
Frequently Asked Questions about Sweet Potato Pancakes
Can sweet potato pancake batter be made ahead of time?
Since the batter is so easy to throw together, I usually make it right before I plan to cook. However, it is possible to make the batter 1-2 days ahead of time and store it in the refrigerator. Keep it well covered or in a batter dispenser.
To make sure the pancakes still come out fluffy, it’s best to wait until right before cooking to stir in the leaveners (baking soda and baking powder).
How thick should sweet potato pancake batter be?
Ideally, the batter should be thick but pourable — thicker than a standard cake batter, but not quite as thick as batter for banana bread. A little extra milk can help thin it to the right consistency if it’s too thick.
How should leftover pancakes be stored?
Sweet potato pancakes will stay good for up to 5 days in the refrigerator or 3 months in the freezer. An airtight container or ziptop storage bag will keep them fresh.
Pancakes often stick together, so I also use parchment paper to separate them during storage.
Sweet potato pancakes
Ingredients
- 1/2 cup sweet potato puree
- 2 small eggs
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 2 tbsp brown sugar
- 1/2 cup milk
- 1/2 cup flour spoon and level
- 2 tbsp butter
Instructions
- Blend sweet potato puree with the eggs, baking powder, baking soda, salt, ground cinnamon, brown sugar and milk until you get a smooth mixture. Then, transfer it to a large bowl. Incorporate sifted flour and stir to combine. Be cautious not to overmix the batter. Overmixing can lead to dense pancakes. Mix until the ingredients are just combined for a fluffy result.
- Use a non-stick skillet to cook your pancakes. Place the skillet over medium-low heat and add 1 tbsp of butter, reduce to low heat. Then, drop some pancake mixture into the skillet. Cook the pancake for 1- 2 minutes or until the edges begin to settle. Wait until you see bubbles forming on the surface of the pancake before flipping. This indicates that the bottom is cooked. Flip gently to avoid deflating the pancakes. Repeat until you run out of batter. After the first pancake, you may not need to add more butter for each subsequent pancake if your skillet is truly non-stick.
- Serve warm with maple syrup, butter, or extra cinnamon on top. If making a large batch, warm the cooked pancakes in a low-temperature oven until ready to serve.
Notes
- Sift the flour before incorporating it into the wet ingredients. This helps to remove lumps and ensures an even distribution of flour in the batter, resulting in a smoother pancake texture.
- Cooking pancakes over low to medium-low heat allows for even cooking without burning the exterior. Patience here will result in perfectly cooked, golden brown pancakes.
- Feel free to customize the recipe to your taste. You can add a dash of vanilla extract to the batter for extra flavor or incorporate other spices like nutmeg or ginger for a more complex taste.
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