Sweet Potato Pancakes
Upgrade breakfast with this Sweet Potato Pancakes recipe. Sweet potato purée combined with warm cinnamon and brown sugar create thick and fluffy results!
Sweet Potato Pancakes
I’ve always been a big breakfast person — though, if I’m totally honest, most days I’m more of a grab-and-go type. But, once the weekend or a holiday rolls around, I’m all about creating a more elaborate breakfast spread!
I’m talking my famous gluten-free quiche, apple cinnamon bread, pumpkin French toast casserole… I really pull out all the stops. The latest addition to these indulgences is sweet potato pancakes! I’ve always loved these orange spuds and recently had the idea to turn them into pancakes.
They taste similar to a sweet potato casserole but in pancake form. Cinnamon, brown sugar, and maple syrup come together to create what is in my humble opinion, pure breakfast magic.
Why you will love this recipe
- A fun update on a classic breakfast recipe
- Incredibly easy to make
- Versatile and customizable
- Made with simple ingredients
How to make perfect Sweet Potato Pancakes
Start the pancake batter. Using a hand mixer, blend the sweet potato purée, eggs, baking powder, baking soda, salt, ground cinnamon, brown sugar, and milk until smooth.
Incorporate the flour. Transfer the pancake batter to a larger bowl and add the flour. Stir to combine — be careful not to overmix for extra fluffy results!
Cook. Melt the butter in a nonstick skillet over medium-low heat then reduce to low. Pour some of the batter onto the skillet and cook for 1-2 minutes, or until you see bubbles on the surface of the pancake. Flip and allow to cook for a few more minutes. Repeat this process until you run out of batter.
Garnish and serve. Add maple syrup, butter, and/or extra cinnamon on top of the pancakes before serving. Enjoy!
Pro Tips
- Sifting the flour before adding it to the other ingredients helps prevent lumps and an even distribution of the flour in the batter. It also helps ensure a smoother texture overall.
- Overmixing can result in overly dense pancakes, so it’s important to mix with a gentle hand. Trust me, I’ve overmixed in the past and I was not happy with how they came out!
- These cook up perfectly when using the low and slow method. Higher temperatures cause burning, which is why I suggest lowering the heat once the butter melts.
- I sometimes add some fun extras to my sweet potato pancakes recipe, such as a dash of vanilla or spices like nutmeg or ginger. Chopped nuts are also tasty, or chocolate chips!
Key Ingredients and Substitutions for Sweet Potato Pancakes
Sweet Potato Purée: I make my sweet potato purée myself, but it also comes in a can. If I’m ever in a time crunch, I usually just go for store-bought!
Eggs: 2 eggs are needed for this sweet potato pancakes recipe, yolks and all.
Milk: I use whatever milk I have on hand. I’ve also tried it with almond and oat milk… the texture and consistency were a bit different but still tasty!
Butter: Unsalted is best for this recipe!
Flour: All-purpose flour is fine. 1:1 gluten-free options can also be used.
Leaveners: I’m using baking powder and baking soda — both are needed for fluffy pancakes!
Sugar and Cinnamon: Give the pancakes a warm and earthy flavor that I just love.
Frequently Asked Questions about my Sweet Potato Pancakes Recipe
What is the best way to cook the sweet potatoes?
There are several different ways — I’ve baked, boiled, and microwaved sweet potatoes to make the purée for my sweet potato pancakes recipe. I prefer baking as it enhances the natural sweetness of the potatoes without having to add any extra moisture. Too much moisture can make the purée soupy, which isn’t ideal for these pancakes.
Can I make sweet potato pancakes ahead of time?
Yes! I will usually make the batter ahead of time and store it in the fridge until I’m ready to use it as it’s best to cook the pancakes just before serving for the best taste and texture. I don’t recommend actually cooking the pancakes ahead of time, though leftovers can be reheated in the oven or microwave.
What toppings go well with sweet potato pancakes?
I like chopped nuts, butter, and maple syrup — plus whipped cream if I’m feeling really indulgent. A dusting of extra cinnamon on top makes for a gorgeous presentation, and fresh fruit like berries or sliced bananas add another layer of wholesome sweetness.
Sweet Potato Pancakes
My Sweet Potato Pancakes are such a fun way to update breakfast. Sweet potato purée combined with warm cinnamon and brown sugar create thick and fluffy results!
Servings 2 Servings
Calories 416kcal
Ingredients
- 1/2 cup sweet potato puree
- 2 small eggs
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 2 tbsp brown sugar
- 1/2 cup milk
- 1/2 cup flour spoon and level
- 2 tbsp butter
- Â Topping like nuts/butter/maple syrup
Instructions
- Blend sweet potato puree with the eggs, baking powder, baking soda, salt, ground cinnamon, brown sugar and milk until you get a smooth mixture. Then, transfer it to a large bowl. Incorporate sifted flour and stir to combine. Be cautious not to overmix the batter. Overmixing can lead to dense pancakes. Mix until the ingredients are just combined for a fluffy result.
- Use a non-stick skillet to cook your pancakes. Place the skillet over medium-low heat and add 1 tbsp of butter, reduce to low heat. Then, drop some pancake mixture into the skillet. Cook the pancake for 1- 2 minutes or until the edges begin to settle. Wait until you see bubbles forming on the surface of the pancake before flipping. This indicates that the bottom is cooked. Flip gently to avoid deflating the pancakes. Repeat until you run out of batter. After the first pancake, you may not need to add more butter for each subsequent pancake if your skillet is truly non-stick.
- Serve warm with maple syrup, butter, or extra cinnamon on top. If making a large batch, warm the cooked pancakes in a low-temperature oven until ready to serve.
Notes
Tips
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- Sift the flour before incorporating it into the wet ingredients. This helps to remove lumps and ensures an even distribution of flour in the batter, resulting in a smoother pancake texture.
- Cooking pancakes over low to medium-low heat allows for even cooking without burning the exterior. Patience here will result in perfectly cooked, golden brown pancakes.
- Feel free to customize the recipe to your taste. You can add a dash of vanilla extract to the batter for extra flavor or incorporate other spices like nutmeg or ginger for a more complex taste.
Nutrition
Calories: 416kcal | Carbohydrates: 54g | Protein: 12g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 179mg | Sodium: 836mg | Potassium: 532mg | Fiber: 3g | Sugar: 19g | Vitamin A: 14108IU | Vitamin C: 14mg | Calcium: 264mg | Iron: 3mg
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