There’s nothing quite like waking up on a leisurely weekend to the smell of sweet, spiced pancakes filling the kitchen. These Sweet Potato Pancakes take ordinary breakfast to the next level, combining the natural sweetness and creamy texture of cooked sweet potatoes with the comfort of a fluffy, golden pancake.
Whether it’s a crisp fall morning or a cozy winter weekend, these pancakes are the ultimate indulgence without feeling overly heavy. Plus, they’re packed with nutrients from the sweet potatoes — vitamin A, fiber, and complex carbs that give you lasting energy.
Perfect for family breakfasts, brunch gatherings, or a quiet morning treat for yourself, these pancakes are versatile, easy to make, and absolutely crave-worthy.
Why Sweet Potato Pancakes Are a Must-Try
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Fluffy texture: Achieved with a balance of mashed sweet potatoes and baking powder.
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Naturally sweet: Sweet potatoes add gentle sweetness, reducing the need for extra sugar.
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Nutritious: Rich in vitamins, fiber, and antioxidants.
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Versatile toppings: Maple syrup, nuts, fruits, or dairy-free whipped cream.
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Freezer-friendly: Make ahead and reheat for busy mornings.
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Perfect for fall: Spices like cinnamon and nutmeg elevate the seasonal flavor.
Ingredients You’ll Need
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Sweet Potatoes: 1 large or 2 medium, cooked and mashed (about 1 ½ cups).
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All-Purpose Flour or Whole Wheat Flour: 1 cup.
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Baking Powder: 2 teaspoons, for light and fluffy pancakes.
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Ground Cinnamon: 1 teaspoon.
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Ground Nutmeg: ½ teaspoon.
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Salt: ¼ teaspoon.
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Maple Syrup or Honey: 2–3 tablespoons, optional.
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Plant-Based Milk (or regular milk): ½ cup. Adjust for batter consistency.
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Vanilla Extract: 1 teaspoon.
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Eggs: 2, or flax eggs for vegan option.
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Coconut Oil or Butter: For cooking pancakes.
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Optional Toppings: Maple syrup, toasted pecans, fresh berries, or whipped cream.
How to Make Sweet Potato Pancakes
Step 1: Cook and Mash the Sweet Potatoes
Peel and cube the sweet potatoes. Steam or boil until tender, about 10–15 minutes. Drain and mash until smooth. Let them cool slightly before mixing with the other ingredients.
Tip: Roasted sweet potatoes add a richer, caramelized flavor to the pancakes.
Step 2: Prepare the Wet Ingredients
In a large bowl, whisk together the mashed sweet potatoes, eggs (or flax eggs), plant-based milk, maple syrup, and vanilla extract until smooth.
Step 3: Combine the Dry Ingredients
In another bowl, mix flour, baking powder, cinnamon, nutmeg, and salt.
Step 4: Mix Wet and Dry Ingredients
Add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix — a few small lumps are okay. The batter should be thick but pourable.
Consistency Tip: If batter is too thick, add 1–2 tablespoons more milk.
Step 5: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter. Pour ¼ cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 2–3 minutes until golden brown.
Tip: Keep pancakes warm in a low oven (200°F/95°C) while cooking the remaining batter.
Step 6: Serve and Enjoy
Stack the pancakes on a plate and top with your favorite toppings: maple syrup, toasted pecans, fresh berries, or a dollop of whipped cream.
Tips for Fluffy Sweet Potato Pancakes
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Use warm sweet potatoes: They blend more smoothly and keep the batter light.
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Don’t overmix: Overmixing flour can make pancakes dense.
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Let the batter rest: 5–10 minutes helps baking powder activate for extra fluff.
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Cook over medium heat: Too high can burn the pancakes before they’re cooked inside.
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Use a non-stick skillet: Makes flipping pancakes easy and prevents sticking.
Optional Add-Ins for Extra Flavor
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Chopped Nuts: Walnuts or pecans add crunch.
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Chocolate Chips: For a sweet twist, fold in a handful of vegan or dairy chocolate chips.
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Shredded Coconut: Adds texture and natural sweetness.
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Spices: Try a pinch of ginger, cardamom, or cloves for a spiced holiday version.
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Zest: Add orange or lemon zest to brighten the flavor.
Health Benefits
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Vitamin A: Sweet potatoes are rich in beta-carotene, supporting eye health and immunity.
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Fiber: Keeps you full and supports healthy digestion.
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Complex carbs: Provide steady energy for your morning.
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Low in refined sugar: Naturally sweetened with sweet potatoes and optional maple syrup.
How to Make Vegan Sweet Potato Pancakes
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Replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water = 2 eggs). Let sit 5 minutes until gelatinous.
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Use plant-based milk like almond, oat, or soy.
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Cook with coconut oil or vegan butter.
Freezing and Meal Prep
Freezing:
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Cool pancakes completely.
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Stack with parchment between each layer in a freezer-safe container.
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Freeze up to 3 months.
Reheating:
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Microwave: 20–30 seconds per pancake.
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Oven: 350°F (175°C) for 5–8 minutes.
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Toaster: Works well for single pancakes — crispy edges guaranteed.
Serving Ideas
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Classic: Maple syrup and butter.
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Autumn Inspired: Top with spiced apples and walnuts.
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Protein Boost: Add Greek yogurt or nut butter.
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Berry Bliss: Fresh strawberries, blueberries, or raspberries.
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Dessert Style: Vegan whipped cream and chocolate drizzle.
Variations to Try
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Pumpkin & Sweet Potato Pancakes: Mix ½ cup pumpkin puree into the batter for extra fall flavor.
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Savory Version: Omit sweetener, add herbs, and serve with avocado or sautéed greens.
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Spiced Latte Pancakes: Fold in 1 teaspoon instant coffee and extra cinnamon for a morning pick-me-up.
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Gluten-Free: Use a 1:1 gluten-free flour blend instead of regular flour.
Common Troubleshooting
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Pancakes too dense: Make sure your sweet potato mash is smooth and don’t overmix.
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Pancakes sticking: Ensure skillet is well-greased and preheated.
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Batter too thin: Add a tablespoon of flour to thicken.
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Burning before cooked through: Reduce heat slightly.
FAQs
Can I make sweet potato pancakes ahead of time?
Yes, the batter can be refrigerated for up to 24 hours before cooking. Cook fresh in the morning for best fluffiness.
Can I use canned sweet potato?
Yes, drain thoroughly and mash smooth. Adjust liquid in the batter if needed.
Are these pancakes gluten-free?
You can make them gluten-free by using a gluten-free flour blend instead of wheat flour.
Can I make them vegan?
Absolutely — use flax eggs, plant-based milk, and coconut oil or vegan butter.
Can I double the recipe?
Yes, simply double the ingredients and cook in batches.
What toppings work best?
Maple syrup, nuts, fruit, or coconut whipped cream. For a festive touch, sprinkle with cinnamon sugar or cocoa powder.
Why Sweet Potato Pancakes Are Perfect for Fall
Sweet potatoes are inherently cozy — naturally sweet, creamy, and comforting. Combined with warm spices like cinnamon and nutmeg, these pancakes evoke the flavors of fall without being overly sugary. They’re a wholesome way to elevate weekend brunch, offering nutrition, flavor, and comfort in every bite.
Final Thoughts
These Sweet Potato Pancakes are a weekend brunch must-have: soft, fluffy, lightly spiced, and naturally sweet. Perfect for family breakfasts, meal prep, or a cozy solo morning, they strike the ideal balance between indulgence and nutrition.
With simple ingredients, optional vegan modifications, and freezer-friendly storage, these pancakes can be enjoyed all season long. Whether stacked high with syrup, adorned with fresh berries, or paired with nut butter, they’re sure to become a beloved fall breakfast tradition.
