If you love pancakes but want to switch things up, sweet potato pancakes are the way to go. They’re naturally sweet, full of warm spices, and bring a little extra comfort to your breakfast plate.
Think of them as the perfect mash-up of classic pancakes and cozy fall flavors — but honestly, they’re delicious any time of year.
This recipe is simple, family-friendly, and a great way to use up leftover roasted or mashed sweet potatoes.
What You’ll Need
- 1 cup mashed sweet potato (about 1 medium potato, cooked and mashed)
- 1 1/4 cups all-purpose flour
- 2 tablespoons brown sugar or (or 2 tablespoons of maple syrup)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
Start with the Sweet Potato
If you’re starting from scratch, peel and cube a medium sweet potato, then boil or roast until tender. Mash it well — you want a smooth puree. You can also use canned sweet potato puree if you’re short on time.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. The spices give these pancakes a warm, slightly spiced flavor that pairs beautifully with the sweetness of the potato.
Blend the Wet Ingredients
In a separate bowl, whisk together the mashed sweet potato, eggs, milk, melted butter (or oil), vanilla extract, and brown sugar or maple syrup. Mix until smooth and creamy.
Combine for Pancake Batter Perfection
Pour the wet ingredients into the dry mixture and stir gently until just combined. Be careful not to overmix — the batter should be a little lumpy. Overmixing can make pancakes tough.
If the batter seems too thick, add a splash more milk to loosen it up. You want it pourable but not runny.
Cook ’Em Up
Heat a non-stick skillet or griddle over medium heat and add a little butter or oil. Once hot, ladle 1/4 cup portions of batter onto the surface. Cook for 2–3 minutes, until bubbles form on top and the edges look set.
Flip and cook another 2 minutes until golden brown and cooked through. Adjust the heat as needed to prevent burning.
Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven if needed.
Serving Ideas
Sweet potato pancakes are fantastic with just a pat of butter and a drizzle of maple syrup. But if you want to dress them up:
- Top with Greek yogurt and a sprinkle of granola for texture.
- Add a handful of toasted pecans or walnuts.
- Serve with fresh berries for a pop of brightness.
- Dust with powdered sugar and a pinch of cinnamon for a brunch-worthy presentation.
Why Sweet Potato Pancakes Work
Sweet potatoes bring natural sweetness, moisture, and a dose of fiber to your pancakes. Combined with warm spices, they offer a rich, comforting flavor without being overly sweet. The texture is fluffy yet hearty — perfect for a satisfying breakfast.
Make-Ahead & Storage Tips
Got leftovers? Sweet potato pancakes store beautifully.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Layer pancakes with parchment paper and freeze in a zip-top bag for up to 2 months.
Reheat in the oaster, oven, or microwave for a quick breakfast.
Variations to Try
- Use whole wheat flour for a heartier, nuttier pancake.
- Add a handful of mini chocolate chips for a sweet twist.
- Mix in chopped pecans or walnuts for crunch.
- Swap spices based on season — think pumpkin pie spice or cardamom.
Make Them Today
Sweet potato pancakes are a delicious way to change up your breakfast routine. They’re warm, fluffy, and packed with cozy flavors that feel like a hug on a plate. Whether you serve them for a slow Sunday brunch or batch-make them for busy weekday mornings, they’re sure to become a favorite.
Give this recipe a try, and don’t be surprised if it earns a permanent spot in your pancake rotation.
