What can be more magical than having Sweet Potato Pancakes for breakfast? They’re buttery, fluffy, and soft! Indeed, it’s a holiday with every bite! They have the perfect amount of sweetness oozing with comforting goodness from cinnamon and nutmeg, filling the air with a beautiful aroma and screaming nothing but pure delight.
Pancakes are hands down the best classic breakfast ever and one of the easiest breakfast recipes you can quickly whip in the morning. And most of all, kids and kids at heart absolutely love them because they are incredibly soft, fluffy, and fabulously delicious, too.
Pure perfection, especially when you serve them with a generous amount of butter and syrup. 🤤 Aah! Truly satisfying!
Healthier Take on a Pancake Recipe
It’s the same as our classic Pancake recipe but with a lovely holiday flair. Aside from sprinkles of warm spices – cinnamon and nutmeg, we’re also adding mashed sweet potatoes to our usual pancake batter. Oh yes!
It’s like having our favorite Sweet Potato Casserole in pancake form. Aah! Such a festive treat, indeed! I bet you can already imagine how delicious these pancakes are.
Sweet Potato Pancake Recipe Ingredients and Substitutes
Our pancake recipe here is genuinely easy to make with ingredients already available in your pantry. Since it’ll be Thanksgiving in a few days, I bet you already have sweet potatoes, too, ready to party. Woohoo! Let’s get cooking!
- All-Purpose Flour – It’s the foundation of our hearty and delicious pancake. However, you can actually make this pancake without flour. Say what? YES! But we’ll get to that later.😉 For healthier options, you can also use whole wheat flour and gluten-free flour. However, you might need to add more liquid to get the right consistency.
- Salt – Not only does the salt add flavor to our pancakes here, but it also perfectly balances all the flavors in every dish.
- Baking Powder and Baking Soda – Thanks to these leavening agents, we get to enjoy these soft, fluffy sweet potato pancakes. Yaaay!
- Light Brown Sugar and Granulated Sugar – They satisfy our sweet tooth cravings. What is life without a little sweetness, right? Feel free to swap them with coconut sugar, brown sugar, and sugar-free substitutes like erythritol, monkfruit, sucralose, or stevia.
- Cinnamon and Nutmeg – These two spices add a bright burst of holiday flavors to our sweet potato pancake recipe. By the way, you can also use Pumpkin Spice for this Thanksgiving breakfast delight.
- Eggs – The eggs give our sweet potato pancake a nice structure, fluffy texture and improve the flavor. For those who can’t eat eggs, flax seeds are a great substitute.
- Sweet Potatoes – They are naturally sweet and very nourishing because they are loaded with fiber, vitamins, and minerals. Above all, they are guaranteed kid-friendly. Such a perfect addition to our pancake recipe makes it healthier and more delectable.
- Buttermilk – The crispy edges are what make this pancake even more enticing. And you can achieve them by adding buttermilk to our mashed sweet potato recipe. Sour cream or plain yogurt works, too. You can also mix a teaspoon of vinegar or lemon juice with a cup of evaporated milk or whole milk to make a Homemade Buttermilk.
- Butter – And, of course, how can we resist the sensational buttery flavor added to our pancakes? Aaah! It’s my kryptonite!
- Vanilla Extract – The vanilla flavor in the background certainly adds more character to our pancake recipe. You can actually make your own Vanilla Extract with just two ingredients. Easy peasy! Almond extract does a great job as well. 👌
How to Make Sweet Potato Pancakes
Make the Sweet Potato Pancake Batter
- Combine Dry Ingredients – In a large bowl, combine flour, salt, baking soda, baking powder, cinnamon, and nutmeg if using any. Whisk to combine thoroughly. (Photos 1-2)
- Add the Wet Ingredients – Next, add the beaten eggs, brown sugar, granulated sugar, mashed sweet potato, buttermilk, and vanilla extract. (Photo 3)
- Fold and Mix – Gently fold with a rubber spatula until just combined. Pour in melted butter. You will have a thick batter. Do not over mix. (Photos 4-6)
Cook the Sweet Potato Pancakes
- Scoop – Heat a lightly oiled cast-iron or heavy frying pan over medium-high heat. Scoop about ¼ cup of the batter in mounds onto the cast iron. Don’t overcrowd the pan. You may need to spread the batter if it is too thick. (Photos 7-8)
- Flatten – Fry on the side for about 2 minutes or until bubbles start to appear on the surface and edges of the sweet potato pancakes.
- Flip, then cook the other side for another minute or two until golden brown. Gently flatten them, using the back of a spatula or spoon to even out the batter. Repeat until the pancake mixture is finished. (Photos 9-10)
- Keep Warm – To keep the sweet potato pancakes warm, place them on a baking sheet in a 250℉/120℃ oven while cooking the rest of the pancakes or finishing breakfast.
- Serve – Remove and serve immediately with syrup and butter.
Recipe Variation
- Chocolate Chips and Nuts – Yes, please! A handful of your favorite nuts such as walnuts, pecans, almonds, and cashews, or a boatload of dark chocolate chips (or both!) added to our pancake batter will surely give more dashing happiness to our tastebuds.
- Cheesy Delight – Add a cheesy surprise with tiny cubes of your favorite cheese in the batter. I’d go for cheddar cheese, mozzarella, or jack cheese if I were you. 😉
- Peanut Butter – Sweet potatoes are naturally creamy and will undoubtedly go pretty well with peanut butter. Yum!
- Cranberry Sauce – Its bright tart flavor will create an exciting flavor accent to our humble sweet potato recipe. And I’m sure you’re gonna love it! ❤
- Vegan-Approved – Just replace milk with oat milk or soy milk, and swap butter with coconut or canola oil, and you’re in for a sweet breakfast or snack delight.
- 2-Ingredient Sweet Potato Pancake – Enjoy a quick and healthy breakfast made with sweet potatoes and eggs. Simple and easy yet so tasty and gluten-free, too!
Tips and Tricks
- Cooking your sweet potatoes first is a must! So you can easily mash or puree your sweet potatoes.
- For a smoother texture, use pureed sweet potatoes instead of mashed.
- Spread the batter thinly to ensure that they cook through evenly.
- Be careful of how hot the pan gets. You might need to adjust the temperature from time to time, depending on the pan and stove. I cook mine on medium-low.
- Let the batter cook until many bubbles form before flipping.
- You can keep your pancakes warm by putting them inside the oven heated at 250℉/121℃ while finishing the batch. Or serve them as you go.
- Leftover sweet potato pancakes keep well in the fridge for up to four days and three months in the freezer.
Serving and Storage Instructions
Good news, pancake lovers like me! You can cook a big batch of these delicious sweet potato pancakes and store them in the fridge or freezer. These babies make a great meal prep perfect for everyday breakfast or a quick comfort food fix.
Make-Ahead Sweet Potato Pancakes
- You can cook the sweet potatoes and mash them five days in advance. Just store them in an airtight container and refrigerate them until ready to use.
- OR premix the dry and wet ingredients but store them separately in a sealed container. Store the dry ingredients at room temperature while refrigerating the wet ingredients. Cook them right away the next day.
Storing Leftover
- Store – Let the leftover sweet potato pancakes cool completely before placing them in an airtight container, cling wrap, or freezer-safe resealable bag.
- Refrigerate – You can store them safely in the fridge for up to four days.
- Freeze – Or you can freeze them for up to three months. Just remember to wrap them individually and tightly with a cling wrap, then inside a freezer-safe bag, removing as much air as possible.
Reheating
- Microwave – Reheat in a microwave for 30 seconds to a minute or until heated through, turning them halfway through. Be sure to line them up in a single layer on a microwave-safe dish to reheat them evenly.
- Oven – Or place them in a baking dish and reheat them at 350℉/177℃ for about 10 minutes or until heated through.
FAQs
It’s a personal choice, but I like them better with the skin on because there’s less chance for them to get soggy. Besides, a lot of their nutrients are right under the skin. And by boiling them, you can peel them easier without taking off the best part.
Yes, you can. But you must do it with extra care because you might overmix the batter when you use the blender. Overmixing the batter will overwork the gluten in your flour and will make your pancake chewy and not fluffy. You can just mix them by hand until everything is well-combined. Don’t worry about the lumps in your pancake batter because they are perfectly fine.
This happens when you overmix the batter, which develops the gluten too much. So it’s best to stop mixing as soon as everything is well-combined. A few lumps in the batter are okay.
What to Serve with Sweet Potato Pancakes
Aside from serving our pancakes with butter and syrup, you can also enjoy them with a dollop of whipped cream or a scoop of ice cream on top. I also love it drizzled with caramel sauce and chocolate gravy. Aah! Such a magnificent delight!
But, of course, you can make them more satisfying and filling served with these easy breakfast recipes below.
More Pancake Recipes to Try
- Chocolate Chip Pancakes
- Fluffy Pumpkin Pancakes
- Banana Pancakes
- Potato Pancakes
- African-Style Pancakes
Watch How To Make It
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Sweet Potato Pancakes
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Ingredients
- 2 cups (300 g) all-purpose flour
- 1 teaspoon (6 g) salt
- 2 teaspoons (10 g) baking powder
- 1 teaspoon (5 g) baking soda
- ½-1 teaspoon (1.3-2.6 g) cinnamon
- ¼-½ teaspoon nutmeg
- 2 large eggs
- 2 tablespoon s (25 g) light brown sugar, packed
- 2 tablespoon s (25 g) granulated sugar
- 1 cup (270 g) sweet potatoes, mashed
- 1½ cup (12 ounces) buttermilk
- 1 teaspoon (5 ml) vanilla extract
- ¼ cup ( 57 g) butter, melted (plus more cold butter for griddle)
Instructions
- In a large bowl, combine flour, salt, baking soda, baking powder, cinnamon, and nutmeg if using any. Whisk to combine thoroughly.
- Next, add the beaten eggs, brown sugar, granulated sugar, mashed sweet potato, buttermilk, and vanilla extract.
- Gently fold with a rubber spatula until just combined. Pour in melted butter. You will have a thick batter. Do not over mix.
- Heat a lightly oiled cast-iron or heavy frying pan over medium-high heat. Scoop about ¼ cup of the batter in mounds onto the cast iron. Don't overcrowd the pan. You may need to spread the batter if it is too thick.
- Fry on one side for about 2 minutes or until bubbles start to appear on the surface and edges of the sweet potato pancakes.
- Flip, then cook the other side for another minute or two until golden brown. Gently flatten them, using the back of a spatula or spoon to even out the batter. Repeat until the pancake mixture is finished.
- To keep the sweet potato pancakes warm, place them on a baking sheet in a 250℉/120℃ oven while cooking the rest of the pancakes or finishing breakfast.
- Remove and serve immediately with syrup and butter.
Tips & Notes:
- Cooking your sweet potatoes first is a must! So you can easily mash or puree your sweet potatoes.
- For a smoother texture, use pureed sweet potatoes instead of mashed.
- Spread the batter thinly to ensure that they cook through evenly.
- Be careful of how hot the pan gets. You might need to adjust the temperature from time to time, depending on the pan and stove. I cook mine on medium-low.
- Let the batter cook until many bubbles form before flipping.
- You can keep your pancakes warm by putting them inside the oven heated at 250℉/121℃ while finishing the batch. Or serve them as you go.
- Leftover sweet potato pancakes keep well in the fridge for up to four days and three months in the freezer.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used in the recipe.
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