Sweet Potato Pancakes are rich, buttery, and fluffy, made with mashed sweet potatoes and warmly spiced with cinnamon and nutmeg. I love them with maple syrup and a dollop of whipped cream for a lazy weekend breakfast! But, they are also a delicious way to start any day! If you are in the mood for something more indulgent, my Chocolate Pancakes are the perfect choice! And, of course, my Buttermilk Pancakes are a timeless favorite you will love.
Ingredients & Substitutions
- Mashed Sweet Potatoes: This recipe’s star ingredient is mashed sweet potatoes! They add a natural sweetness, moisture, and a distinctive flavor. Plus, did you know that sweet potatoes are packed with all sorts of nutritional benefits like fiber, iron, and calcium, as well as vitamins B and C? I’ll take that, especially in a delicious pancake! If you are boiling and mashing the sweet potatoes, you will need about 2 medium potatoes, mashed.
- Baking Powder: For the fluffiest pancakes, make sure your baking powder is fresh (not expired). This helps each pancake rise beautifully while cooking.
- Spices: Ground nutmeg and ground cinnamon are warm spices that complement the sweet potatoes, plus add so much flavor.
- Milk: I prefer using whole milk in the pancake batter. It provides richness and moisture. You can use lower-fat milk (like 2% or 1%), and the pancakes will still turn out delicious; they just might not be as rich.
- Butter: Unsalted melted butter is added to the batter to give the pancakes a buttery flavor! If using salted butter, you may want to lessen the amount of salt.
- Toppings: Topping choices are up to you, but I always love my pancakes with a little maple syrup and whipped cream!
Can I Use Canned Sweet Potatoes?
Yes, you can use canned sweet potatoes instead of freshly mashed potatoes. Just make sure to drain and mash them thoroughly before adding them to the batter.
Delicious Topping Ideas For Sweet Potato Pancakes
Besides butter, maple syrup, and whipped cream, here are a few of my favorite toppings for sweet potato pancakes:
- Fresh Fruit
- Chopped nuts like pecans, almonds, or walnuts
- Greek yogurt
- Nut butters like peanut butter, almond butter, or cashew butter
- Honey
- Chocolate chips
- Caramel sauce
Storing & Reheating Pancakes
Although best served hot and fresh, you can save any leftover pancakes for later. Store them in the refrigerator or freeze them for longer storage.
To Refrigerate Pancakes: First, let them cool down. Then, put them in a container and store them in the refrigerator for up to 3 days or so.
To Freeze Pancakes: If you want to freeze them, put parchment paper between each pancake and store them in a freezer bag or container. Don’t forget to write the date on the bag or container; they can be frozen for up to 2 months.
To Reheat Pancakes: When ready to enjoy, place the pancakes (either refrigerated or frozen) into the microwave to warm them up again. Or, heat the pancakes in the oven, covered with aluminum foil, for 8-10 minutes at 350°F.
Sweet Potato Pancakes
Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 ½ cups (367.5 g) whole milk
- 1 cup (328 g) mashed sweet potatoes
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- maple syrup, for topping
- whipped cream, for topping
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
- In another medium bowl, mix the milk, sweet potatoes, butter, eggs, and vanilla.
- Add the dry ingredients to the wet mixture, stirring until well combined, but do not overmix.
- Spray a nonstick skillet or griddle with cooking spray and heat over medium heat (about 350°F).
- When hot, pour ⅓ cup of batter into the skillet. Spread the batter out more, if necessary, to about a 4-inch diameter.
- Cook the pancakes in batches, making sure not to overcrowd the skillet. Let them cook for 3-4 minutes, or until golden brown, bubbles form on the surface, and the edges look set.
- Flip over the pancakes. Cook an additional 3-4 minutes until the other side is also golden brown.
- Before the next batch, wipe out the pan with a paper towel. Repeat with the remaining pancake batter.
- Serve warm, topped with maple syrup and whipped cream.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
I love the unique flavor of these pancakes. It's definitely a recipe I will be keeping and making!
Elizabeth
These were great! I know all the health benefits of sweet potatoes, so to have them in my pancakes, that's a bonus! And, the texture of the pancakes is perfect.
Bella
These were okay. But, I will stick to classic buttermilk pancakes.
Annabelle
For me, these were just okay. I would eat them if offered, but maybe not go out of my way to make a batch.
Selena
These pancakes are a great way to sneak in some veggies at breakfast! They cook up perfectly and are super filling.
