Sweet Potato Pancakes

5 from 14 votes

Posted: 10/23/20

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Slightly sweet, delicately spiced, thick and fluffy Sweet Potato Pancakes. Once you try these warm-you-from-the-inside-out pancakes you will be hooked. A hearty and comforting fall breakfast recipe!

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We live in a world where we get to call this “breakfast”! How amazing is that? A big stack of thick and hearty Sweet Potato Pancakes is the perfect way to start the day. You will love the delicate spice, plus they are light and fluffy like just like Easy Homemade Pancakes and my recipe for The BEST Blueberry Pancakes!

With the weather cooling down I’ve been in the mood for cozy weekend breakfasts. This time of year I usually reach for pumpkin-everything, but instead of whipping up a batch of my Pumpkin Pancakes Recipe, I decided to give a little love to sweet potatoes! And guess what? I think I might actually like these better than pumpkin pancakes. Gasp!

Contents show

Why this recipe works:

Sweet potatoes are a nutritional powerhouse.
Light, fluffy and perfectly spiced
These pancakes contain no refined sugar.
You can swap some of the white flour for wheat flour for an extra boost of fiber.
Easy to make a large batch, freezer and reheat later for easy breakfasts on busy mornings.

Ingredients Needed

All purpose flour – You can also use half wheat, half all-purpose flour
Pumpkin pie spice – Make your own using this easy recipe with pantry staples.
Baking Powder
Salt
Butter
Mashed sweet potato – If you have leftover mashed sweet potatoes this is the perfect use for them!
Eggs – Best at room temperature because they are easier to incorporate into the batter
Buttermilk – If you don’t have this you can make your own!
Milk
Pure Maple Syrup
Pure Vanilla extract
Butter, syrup, chopped pecan (for serving)

Steps to Prepare

Mix Dry Ingredients – In a medium bowl combine flour, pie spice, baking powder, baking soda and salt. Mix until incorporated.
Mix Wet Ingredients – In a large bowl whisk melted butter, sweet potatoes, eggs, buttermilk, milk, syrup and vanilla.
Combine Ingredients – Add dry ingredients and stir until just combined. Don’t overmix.
Make Pancakes – Heat a griddle over medium-low heat and grease liberally with butter. Scoop 1/3 cup portions of batter onto the griddle and lightly spread into a circle (the batter will be thick). Cook until set on the bottom, then flip and cook on the other side. Since these pancakes are thick be sure to cook them over low or medium heat; you don’t want the outside to burn before the inside is cooked through.

Topping Ideas

My favorite way to eat these pancakes is with a generous smear of salted butter.
Another option the kids love is pure maple syrup.
If you are like my husband you’ll love topping them with warm cinnamon glazed apples.

How to Mashed Sweet Potatoes

Scrub and a prick two medium-large sized sweet potatoes. Wrap with foil and bake in a 400°F oven for about 45 minutes, until tender. Cool slightly, then scoop out the flesh and mash it.

How to Keep them Warm

If you are making a double batch or just want to keep your pancakes warm while you cook the rest of them simply preheat your oven to 200 degrees F.

As you cook the pancakes place them on a large baking sheets with a rim. Do not stack. Place in the oven while you cook more pancakes.

Expert Tips

Use half all-purpose and have whole wheat flour to make them even healthier.
As a rule of thumb pancakes are ready to flip when the middle starts to bubble on top.
Cook on a medium and reduce the heat if the outsides are finishing before the insides. If you cook on to high of heat you will end up with dark, burnt outsides and raw middles in your pancakes.
Make smaller pancakes rather than larger pancakes because they are easier to flip over, plus they cook more evenly. I usually use either 1/3 c. or 1/2 c. measuring cup to pour the batter onto the skillet so they are uniform in size.
Use a nonstick skillet or griddle to make it easier to flip the pancakes.
Do not make pancake batter ahead of time because the leavening agent baking powder starts to do it’s job the second it mixes and will lose it’s efficacy over time. If you want to prep ahead of time simply mix the dry ingredients and the wet ingredients but do NOT combine them. Then mix them right before making your pancakes.
If you would like to freeze your pancakes after you make them place them on a baking sheet so they are not overlapping or touch. After they have completely cooled place them in the freezer for 30-60 minutes or until frozen through. Then remove them from the baking sheet and place in a freezer bag. Squeeze as much air as possible. This will help prevent freezer burn. They will keep for up to 3 months in freezer.
To reheat you can microwave them by place up to 5 on a microwave safe plate. Try not to overlap them. A rule of thumb is to microwave for 20 seconds per pancake. Another option is to preheat your oven to 350 degrees F, then placing the frozen pancakes in a single layer on a baking sheet, cover the pan with foil and baking for about 10 minutes or until warmed through. You can also pop them in the toaster, but this will crisp up that outside.

More Sweet Potato Recipes!

It’s not the holidays without this classic Sweet Potato Casserole.
A quick and easy side dish for chilly fall nights is perfect seasoned Roasted Sweet Potatoes.
Maybe you like that crispy skin that these Air Fryer Baked Sweet Potatoes have!

Try it and love it? Rate it, please!? Seriously though a five-star rating below will make my day!

If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!

Meet Julie Evink

I'm here to help you win in the kitchen again! Life is Busy, Life is Crazy, but that doesn't mean you can't make your family dinner! Julie's goal is to provide you with easy, family, friendly recipes that use pantry staples. Dinnertime will be stress free again!