Sweet Potato Pancakes
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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 warm, fluffy sweet potato pancakes! They’re so cozy and naturally sweet, and one of the best ways to use up your leftover sweet potatoes.
I didn’t reinvent the wheel, though. I took inspiration from my healthy pumpkin pancakes. Since mashed sweet potato has a similar texture to pumpkin, I knew it would work beautifully in a pancake batter, but I still tested the batter several times to get the texture just right. I added cinnamon, nutmeg, and a touch of brown sugar for that sweet potato pie flavor- only lighter and more nourishing. The best part? They freeze and reheat so well, so I always make extra on the weekend to enjoy during busy weekday mornings (it’s my partner’s favorite).
What readers are saying
★★★★★ – “Excellent, thick, and delicious. Very easy to follow recipe.” -TJC
Key Ingredients
Here’s what you’ll need to make these pancakes, along with notes from my kitchen. The complete list with measurements is in the recipe card.
- 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. I’m keeping it simple with salt, cinnamon, and nutmeg.
- Large eggs. Room-temperature, please.
- Brown sugar or coconut sugar. I tested these pancakes without any sugar, and it was very noticeable. Please do not omit this!
- Apple cider vinegar. This reacts with the baking powder, helping the pancakes rise and fluff up.
- Melted butter. You need some fat in the pancakes for tenderness and a richer flavor. I prefer butter, but I had success with coconut oil, too.
Ways I’ve tweaked these pancakes
Over the years, I’ve made these pancakes countless times, so I’ve naturally had to adapt them for different diets (my celiac niece and dairy-intolerant nephew)- and, of course, experimenting with fun mix-ins along the way.
- Vegan. To make vegan sweet potato pancakes, swap out the egg for a flax egg and use dairy-free milk and vegan butter (I love the Miyokos brand).
- Gluten-free. I tested these with gluten-free all-purpose flour (Bob’s Red Mill), and it worked really well. If you use a different brand of flour, please make sure it contains xanthan gum.
- 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 smooth.
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 rested 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, I actually make savory sweet potato pancakes for my mom, who does not like sweet pancakes. Instead of the sugar, I usually add some seasonings like garlic powder, onion powder, and/or smoked paprika (I’ve used all three at once). I typically also add up to 1/2 cup of shredded cheese and/or 1/2 cup of chopped veggies or herbs.
You can just 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! I’ve often made the pancake batter the night before cooking them. Just refrigerate it overnight (covered), then give it a quick stir before cooking in the morning. If the batter looks a little thick, I’ll add a dash of water or milk.
Storage instructions
To store: Place leftover pancakes in an airtight container, separating each with parchment paper 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.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
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.
Nutrition
More ways to use mashed sweet potatoes
Originally published October 2023
Excellent thick and delicious. Very easy to follow recipe.
Thanks so much for the feedback! Glad you enjoyed this one 🙂
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 🙂