Sweet Potato Pancakes
This post may contain affiliate links. See my disclosure policy.
My thick and fluffy sweet potato pancakes are the perfect use of leftover sweet potatoes. Spiced with cinnamon and nutmeg, they are great for a weekend breakfast but also freeze and reheat beautifully, to enjoy during the week, too.
If there’s one thing my family and I can agree on, it’s that there’s no better way to embrace a chilly morning than with a stack of my warm and fluffy sweet potato pancakes! They’re so cozy and naturally sweet, and one of the best ways to use up your leftover sweet potatoes.
My healthy pumpkin pancakes inspired these pancakes. Since mashed sweet potato has a similar texture to pumpkin, I knew it would work beautifully in a pancake batter. I added cinnamon, nutmeg, and a touch of brown sugar for a nod to sweet potato pie – just lighter and more nutritious. The best part? They freeze and reheat so well, so I always make extra on the weekend to enjoy during busy weekday mornings.
Table of Contents
Key Ingredients
Find the printable recipe with measurements below.
- Sweet potatoes. I like to make this recipe with leftover mashed potatoes from the dinners or just canned sweet potatoes (unsweetened!), but it works just as well with freshly cooked and pureed ones. If you need a speedy way to whip some up, try my air fryer baked sweet potatoes or microwave sweet potatoes.
- All-purpose flour. Or white whole wheat flour if you want things a little healthier. Be sure to sift the flour well before adding it to the pancake batter to avoid clumps.
- Baking powder. This helps the pancakes become light and fluffy.
- Spices. Salt, cinnamon, and nutmeg.
- Large eggs. Room-temperature eggs are always best to bake with.
- Brown sugar. Because you can’t have sweet and comforting pancakes without brown sugar! Coconut sugar works well, too.
- Milk. Any milk works, including almond milk or soy milk.
- Apple cider vinegar. This reacts with the baking powder, helping the pancakes rise and fluff up.
- Unsalted butter. Melted.
Recipe variations
- Make vegan pancakes. To make vegan sweet potato pancakes, swap out the egg for a flax egg and use dairy-free milk and vegan butter.
- Gluten-free. I tested these with gluten-free all-purpose flour (Bob’s Red Mill) and it worked really well. If you use another brand of flour, please make sure it has xanthan gum added.
- Add fun mix-ins. I love folding chocolate chips, chopped nuts (pecans and walnuts are great), chopped dates, or raisins into the batter!
How to make sweet potato pancakes
Step 1- Mix dry. Add the dry ingredients to a bowl.
Step 2- Make batter. Add the wet ingredients and mix until a smooth batter remains.
Step 3- Cook. Heat a skillet over medium heat. Drop spoonfuls of the pancake batter, cover, and cook for 2 minutes.
Flip. Remove the cover, flip, and cook for another 2 minutes.
Step 4- Serve the pancakes warm with maple syrup.
Arman’s recipe tips
- Cover the pan. Yes, if you’ve made my pancake recipes before, I always add this tip. Covering the pan traps in the heat, which results in UBER FLUFFY pancakes.
- Don’t overmix the pancake batter. Your pancakes will be dense or flat if you overwork the batter. Instead, only stir the wet and dry mixtures together until no dry flour streaks remain. It’s ok if a few lumps are left behind!
- Let the batter rest. After multiple tests, I found that the pancakes were fluffiest when the batter was left to rest for 5 minutes after mixing. I know it adds to the cooking time, but trust me, it is worth it.
- Cook the pancakes in batches. Do not overcrowd the skillet with too much pancake batter. 3-4 pancakes at a time are preferred, and you can keep the cooked pancakes warm in the oven while the rest of the batter is cooked up (use the warm setting/130°F)
Frequently asked questions
Yes, you can also make these pancakes savory. Instead of the sugar, try adding seasonings like garlic powder, onion powder, and/or smoked paprika (I’ve used all three at once). Mix in up to 1/2 cup of shredded cheese or 1/2 cup of chopped veggies or herbs., Or keep them plain and use them as a blank canvas for fried eggs, bacon, or other savory toppings. They’re similar to my savory pancakes, but with the cozy sweetness of sweet potato in the base.
Yes, you can use canned sweet potatoes for my recipe. Just be sure to drain and mash them really well, and if they’re packed in syrup, omit the brown sugar from the batter to balance the sweetness.
Yes, you can make this pancake batter the night before cooking the pancakes. Just refrigerate it overnight, then give it a quick stir before cooking in the morning.
Storage instructions
To store: Place leftover pancakes in an airtight container with parchment paper in between each one to prevent them from sticking together. Refrigerate for 4 days.
To freeze: Freeze the sweet potato pancakes in a single layer on a baking sheet. Once solid, transfer them to an airtight container or freezer bag and freeze for 3 months.
More ways to use mashed sweet potatoes
Sweet Potato Pancakes
Video
Ingredients
- 1 cup sweet potato puree * See notes
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 2 tablespoons brown sugar
- 1 1/2 cups milk room temperature
- 2 tablespoons apple cider vinegar
- 1/4 cup butter melted
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, sugar, cinnamon, nutmeg, and salt.
- Add the sweet potato puree, eggs, milk, apple cider vinegar, and melted butter. Stir until just combined. Be careful not to overmix; a few lumps are okay. Let the batter sit for 5 minutes.
- Preheat a griddle, frying pan, or skillet over medium-high heat. Lightly grease it with oil. Scoop 1/4-cup portions of the pancake batter onto the skillet, cover, and cook for 2 minutes or until bubbles form on the surface. Flip and cook for another 1-2 minutes.
- Repeat the process until all the pancake batter is used up.
Notes
- No leftover sweet potatoes? My air fryer baked sweet potato takes less than 20 minutes to make, or try my microwave sweet potatoes, which take just 5 minutes.
- Savory pancakes: Omit the brown sugar.
- Leftovers: Will keep in the fridge, covered, for up to 4 days. You can freeze pancakes for up to 3 months (I like using a ziplock bag).
- Reheating: The best way to reheat pancakes is in a 350°F oven for 5 minutes or quickly in the toaster or microwave.
Awesome! My picky kids were begging for more. They are absolutely fluffy and thick! Had some soured milk so I used that but otherwise followed the recipe verbatim.
I was timid about making this recipe because of the apple cider vinegar. Also, the
batter seemed thick. However, they turned out perfectly and my family and I thoroughly enjoyed the pancakes. 5/5
Thanks, Lupe!
Can I make these savory like German style, adding pinion powder or garlic?
Absolutely- just remove the sweet elements. You can also fold through some cheese.
This was awesome next time I’m adding crushed pecans. The batter left over I put in air fryer pushed bake had pumpkin bread guess u would call. I added brown sugar on top while it baked about 25 minutes at 325. I was guessing how long to bake and heat. My husband loved the pancakes and bread.
Ty God Bless,
Diane
I love the easy & convince of the recipes
I’m going to make these and will come back to review. Have you ever made these in a waffle iron? I want to use this recipe to,make chicken and waffles. I may just try chicken and pancakes if this isn’t a good waffle batter though.
Hmmm I haven’t tried but please keep me posted if you do try this out!
These were delicious, Arman! I used the same batter for both pancakes and waffle & wouldn’t change a thing. Followed the recipe with your recommendation to add warm spices (1½ teaspoons cinnamon & ½ teaspoon pumpkin pie spice). Thanks for another fantastic recipe!
Can you substitute all purpose flour for any others – and I don’t mean gluten free all purpose type ones. Thanks 🙂
Looking at your recipes and notice for the first time the cook mode option to save the screen from going dark! BRILLIANT ! 🤩 thanks 😊
How good is it haha! Now you can keep it on without having to click the mouse 🙂