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Sweet Potato Pancakes Recipe

posted by Allison Mattina on October 2, 2017

Sweet Potato Pancakes Recipe ~ Slightly sweet, delicately spiced, thick and fluffy Sweet Potato Pancakes. A hearty and comforting fall breakfast recipes!

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Sweet Potato Pancakes - Slightly sweet, delicately spiced, thick and fluffy Sweet Potato Pancakes. A hearty and comforting fall breakfast recipes.

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 my Easy Homemade 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, 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!

Delicious, Easy Sweet Potato Pancakes Recipe prefect for a fall breakfast!


Once you’ve experienced a stack of these delicately spiced, perfectly sweet, warm-you-from-the-inside-out sweet potato pancakes you will be hooked.

In our house, pancakes are usually reserved for weekend breakfasts, but, these were so dang good that I made them for dinner several days after making them for Sunday breakfast. Note: If you’re needing a little push to get you through that midweek slump, breakfast for dinner will do the trick. Comfort food for the win.

How to Make Delicious Sweet Potato Pancakes for Breakfast!

Now let’s talk toppings, shall we? My favorite way to eat these pancakes is with a generous smear of salted butter – that’s it! My kids love them doused in pure maple syrup, and my husband prefers these pancakes topped with warm cinnamon glazed apples – cozy fall flavors in every bite.

Here’s how I’ve convinced myself that these Sweet Potato Pancakes aren’t terribly bad for us:

  • Sweet potatoes are a nutritional powerhouse
  • These pancakes contain no refined sugar
  • You can swap some of the white flour for wheat flour for an extra boost of fiber

And if you’d prefer your sweet potatoes a little less wholesome (read: covered in marshmallows and brown sugar streusel), I want to remind you that it’s the time of year for my Sweet Potato Casserole! This is my all-time most popular recipe, with tons of positive reviews. Give it a try this holiday season.

This Sweet Potato Pancake Recipes is one of the best Fall Breakfast Recipes!

Now, let’s count the days until the weekend.

Or make tonight breakfast-for-dinner night.

Let’s just find any reason to eat Sweet Potato Pancakes.

1 review

Sweet Potato Pancakes

Prep Time 00:20 Cook Time 00:10 Serves 6-8     adjust servings

Slightly sweet, delicately spiced, thick and fluffy Sweet Potato Pancakes. A hearty and comforting fall breakfast.


  • 2 1/2 cups all purpose flour (or half wheat, half all purpose)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter
  • 1 1/3 cups mashed sweet potato
  • 2 large eggs
  • 1 2/3 cups buttermilk
  • 1/3 cup milk
  • 2 tablespoons pure maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • Butter, syrup, chopped pecans (for serving)


  1. In a medium bowl, combine flour, pie spice, baking powder, baking soda and salt.

  2. In a large bowl, whisk melted butter, sweet potatoes, eggs, buttermilk, milk, syrup and vanilla. Add dry ingredients and stir until just combined.

  3. 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.

    Serve pancakes warm with butter, syrup and chopped pecans.


Recipe Notes

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.

Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 331kcal Calories from fat 64
% Daily Value
Total Fat 7g11%
Saturated Fat 4g20%
Transfat 0g
Cholesterol 76mg25%
Sodium 452mg19%
Carbohydrate 55g18%
Dietary Fiber 2g8%
Sugars 10g
Protein 11g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

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More from Celebrating Sweets:

Sweet Potato Casserole with Marshmallows & Streusel

Sweet Potato Casserole with Marshmallows & Streusel

Pumpkin Pancakes with Pecan Praline Syrup

Pumpkin Pancakes with Pecan Praline Syrup

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  • Karly

    FEEEED me all of these! Cannot get over how good they look- the perfect fall brunch!

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