These thick and fluffy sweet potato pancakes make the best Fall breakfast! They make the best use of any leftover mashed sweet potatoes!
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 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.
They are a fun spin on my pumpkin pancakes but are naturally sweetener, heartier, and perfect with just a drizzle of maple syrup.
Table of Contents
Why this recipe works
- Hidden veggies in a breakfast favorite. This 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!
Besides the sweet potato, the remaining ingredients are what you’d find in traditional pancakes. Here is everything you will need:
- 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 stuffed sweet potatoes (just skip the stuffing part!).
- 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.
Find the printable recipe with measurements below.
How to make sweet potato pancakes
What I love about these pancakes is just how thick and fluffy they become. Covering the pan as they cook is such a surefire way to ensure you get the best texture.
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. Alternatively, just use the canned stuffed sweet potatoes.
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. Repeat with the rest of the batter, then enjoy!
Recipe tips and variations
- 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 is preferred, and you can keep the cooked pancakes warm in the oven while the rest of the batter is cooked up.
- 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!
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 Muffins– These flourless and fluffy muffins make the best breakfast.
- Sweet Potato Chocolate Cake– NO ONE will know you’ve hidden a whole sweet potato in the cake batter.
- Sweet Potato Brownies– Super fudgy and healthy.
- Sweet Potato Blondies– Brownies minus the cocoa.
Sweet Potato Pancakes
- 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.
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