Sweet Potato Pancakes are a delicious way to start your day! Made with sweet potato purée, warm cinnamon, and brown sugar, they’re fluffy, flavorful, and perfect for breakfast or brunch.
Not only are these pancakes delicious, but they also bring a natural sweetness and a pop of color to your plate. They’re soft, fluffy, and just the right amount of cozy.
Perfect for weekend brunch or a slow morning treat, they pair perfectly with butter and maple syrup. Whether you’re a longtime pancake fan or just love sweet potatoes, this recipe is sure to be a new favorite!
If you love sweet potatoes as much as I do, check out these other delicious recipes: Sweet Potato Tater Tots and Sweet Potato Muffins.
Why You’ll Love Sweet Potato Pancakes
- Fun Twist: It’s a refreshing change to the typical breakfast pancakes.
- Quick and Easy: Made with simple, everyday ingredients, they come together with minimal effort.
- Versatile and Customizable: Adjust the flavors, toppings, or ingredients to suit your taste.
- Budget-Friendly: Uses pantry staples, making it an affordable and delicious option.
How to Make Perfect Sweet Potato Pancakes
Prepare the Batter – Blend sweet potato purée, eggs, baking powder, baking soda, salt, cinnamon, brown sugar, and milk until smooth. Transfer to a large bowl.
Add the Flour – Sift in the flour and stir gently — overmixing can lead to dense pancakes. Mix just until combined for the best texture.
Cook the Pancakes – Heat a non-stick skillet over medium-low heat and melt 1 tbsp of butter. Reduce heat to low and spoon batter into the skillet. Cook for 1-2 minutes, until bubbles form on the surface, then flip. Cook the other side until golden. Repeat with the remaining batter.
Serve and Enjoy – Top with maple syrup, butter, or a sprinkle of cinnamon. If making a large batch, keep them warm in a low-temperature oven until ready to serve.
Pro Tips
Sift the Flour: This helps prevent lumps and ensures the flour is evenly distributed, resulting in a smoother batter and better texture.
Avoid Overmixing: Stir gently to keep the pancakes light and fluffy. Overmixing can lead to dense pancakes — I’ve made that mistake before!
Cook Low and Slow: High heat can burn the pancakes before they cook through. Once the butter melts, lower the heat for even cooking.
Customize: Add vanilla, nutmeg, or ginger for extra warmth. Chopped nuts or chocolate chips also make great additions!
Key Ingredients and Substitutions
- Sweet Potato Purée: The star ingredient, adding natural sweetness, moisture, and a vibrant color to the pancakes. Homemade or store-bought both work perfectly.
- Eggs: They provide structure and help create a soft, fluffy texture.
- Milk: Keeps the batter smooth and creamy; dairy or plant-based alternatives like almond or oat milk work well.
- Flour: All-purpose flour gives the best texture, but a 1:1 gluten-free blend works just as well.
- Leaveners: Baking powder and baking soda team up to make these pancakes light and airy.
- Cinnamon: Brings a cozy warmth that complements the sweet potatoes perfectly.
Frequently Asked Questions
Can I make sweet potato pancake batter ahead of time?
Yes! While I usually mix it fresh, you can prepare the batter 1–2 days in advance. Store it in the fridge in an airtight container or batter dispenser. For the fluffiest pancakes, stir in the baking powder and baking soda right before cooking.
How thick should the batter be?
The batter should be thick but pourable—thicker than cake batter but not as dense as banana bread batter. If it’s too thick, add a splash of milk to thin it out.
How do I store leftover pancakes?
Keep leftovers in an airtight container in the fridge for up to 5 days or freeze them for up to 3 months. To prevent sticking, place parchment paper between pancakes before storing.
How do I reheat sweet potato pancakes?
Reheat them in a toaster, microwave, or oven at 300°F until warmed through. The toaster keeps them crisp, while the microwave makes them softer.
Can I make these gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free blend, and they’ll turn out just as delicious.
Sweet Potato Pancakes
Ingredients
- ½ cup Sweet Potato Purée
- 2 small Eggs
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Sea Salt
- ½ tsp Ground Cinnamon
- 2 tbsp Brown Sugar
- ½ cup Milk
- ½ cup Flour spoon and level
- 2 tbsp Butter
- Toppings like Nuts, Butter and Maple Syrup
Instructions
- In a large bowl, blend the sweet potato purée, eggs, baking powder, baking soda, salt, ground cinnamon, brown sugar, and milk until smooth.
- Sift the flour to prevent lumps and gently fold it into the wet ingredients. Stir until just combined to avoid overmixing, which can lead to dense pancakes.
- Place a non-stick skillet over medium-low heat. Add 1 tbsp of butter and allow it to melt, then reduce the heat to low.
- Drop spoonfuls of the batter into the skillet. Cook each pancake for 1-2 minutes, or until the edges start to settle and bubbles form on the surface. Once the pancakes are ready to flip, gently do so to avoid deflating them. Cook the other side for a few more minutes until golden brown.
- Continue cooking the remaining pancakes, adding more butter to the skillet as needed (only if your skillet isn't fully non-stick).
- Serve your pancakes warm with maple syrup, butter, or a sprinkle of extra cinnamon. For large batches, keep them warm 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