Sweet Potato Pancakes
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My thick and fluffy sweet potato pancakes make the most cozy Fall breakfast! They make the best use of any leftover mashed sweet potatoes!
Love fluffy pancakes? Try my healthy pumpkin pancakes, applesauce pancakes, protein pancakes, and almond flour pancakes next.
If there’s one thing my family and I can agree on, 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.
Table of Contents
Why I love this recipe
- Hidden veggies in a breakfast favorite. My recipe uses one whole cup of mashed sweet potatoes in it which packs in some nutrition and fiber first thing in the morning.
- Easy to customize. You can enhance the pancakes with warm spices, crushed nuts, or really anything you like. The customization options are endless.
- A perfect post-Thanksgiving breakfast! If you’re lucky to have leftover baked or mashed sweet potatoes from Thanksgiving, this is the best way to use them!
Ingredients needed
- 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 potato.
- 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.
- Salt. For flavor.
- Large eggs. Make sure you leave the eggs on the kitchen for 20 to 30 minutes before you start cooking. 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.
- Whole milk. Just like the eggs, you should leave the milk on the counter before making the batter so it can come down to room temperature. 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.
- Butter. Melted.
- Butter or coconut oil. To grease the griddle.
How to make sweet potato pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the sweet potato puree: Roast or boil the sweet potatoes until soft, then peel and mash until smooth. Set aside to cool.
Step 2- Make the pancake batter: Whisk the dry ingredients in a large bowl. Stir the mashed sweet potatoes, eggs, sugar, milk, vinegar, and melted butter in another bowl. Gently fold the wet mixture into the dry to combine.
Step 3- Cook the pancakes: Place a greased griddle or pan over medium heat. Cook scoops of the batter until bubbles form on the surface and around the edges set. Flip, and cook on the other side until golden brown.
Arman’s recipe tips
- 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 10 to 15 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.
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.
- Add seasonal spices. A dash of cinnamon, ground nutmeg, ground ginger, or a pinch of pumpkin pie spice will add some cozy fall flavor.
- Add fun mix-ins. I love folding chocolate chips, chopped nuts (pecans and walnuts are great), chopped dates, or raisins into the batter!
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 3 to 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 2 to 3 months.
To reheat: The best way to reheat pancakes is in a 350°F oven for 10 to 15 minutes, or quickly in the toaster or microwave.
Frequently asked questions
The savory-sweet mashed potatoes act as a natural sweetener and help the pancakes taste creamy and rich. Loaded with vitamins A and C, fiber, and a long list of other health benefits, they also pack this classic breakfast with a boost of nutrition.
The baked or pureed sweet potatoes will stay fresh in the fridge for 3 to 4 days. They also freeze well for about 3 months.
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
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 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
- If making your own sweet potato puree, bake or steam the potato then puree it.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, combine the sweet potato puree, eggs, milk, apple cider vinegar, and melted butter. Mix until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Preheat a griddle or non-stick skillet over medium-high heat. Lightly grease it with oil. Scoop portions of the pancake batter onto the skillet and cook for 2-3 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.
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 🙂