These fluffy sweet potato pancakes have become a family favorite for a few reasons. First, they’re incredibly easy to make. Even on a chaotic Sunday morning, I can have a stack of these ready in under 30 minutes. Second, they’re packed with nutrients. Sweet potatoes are a fantastic source of vitamins and fiber, making these pancakes a healthier alternative to your standard breakfast fare. Plus, the subtle sweetness of the sweet potato means I can use less added sugar, contributing to a healthier start to the day.
I remember one time I tried to make these fluffy sweet potato pancakes with regular flour instead of the whole wheat flour I usually use, and they turned out a bit too dense. It was a good reminder that sometimes sticking to the recipe is the best way to go! Thankfully, the kids still ate them, but they definitely weren’t as light and airy as usual. It was a lesson learned, and now I always make sure I have whole wheat flour on hand. Using whole wheat flour not only improves the texture but also adds a subtle nutty flavor that complements the sweet potato.
One thing I’ve struggled with is getting the consistency of the batter just right. Too thick, and the pancakes are heavy; too thin, and they spread out too much on the griddle. Through trial and error, I’ve found that adding a little bit of milk at a time until the batter is just pourable is the key. These fluffy sweet potato pancakes are also perfect for using up leftover sweet potato. I often roast a few extra sweet potatoes during the week just so I can make a batch of these on the weekend. My family absolutely loves them, and they’re always gone in minutes.
My daughter, Mia, always requests these fluffy sweet potato pancakes whenever she has friends over for a sleepover. It’s become a tradition, and it makes me so happy to see them all gathered around the table, enjoying a delicious and healthy breakfast together. It’s moments like these that make all the effort of cooking worthwhile.
Trust me, your family is going to love these fluffy sweet potato pancakes as much as mine does! I can’t wait for you to try this – it’s become such a staple in our house! I am sure these fluffy sweet potato pancakes will be a hit.
Ingredients
- 1 ½ cups cooked sweet potato, mashed
- I usually bake my sweet potatoes until they’re super soft. It brings out the sweetness even more! This makes for extra flavorful fluffy sweet potato pancakes.
- 1 cup all-purpose flour (or gluten-free blend)
- For those with gluten sensitivities, a good gluten-free blend works perfectly. The texture of your fluffy sweet potato pancakes will still be great!
- 2 tablespoons brown sugar
- You can also use maple syrup or honey as a substitute, but I find brown sugar gives it a nice caramel-like flavor.
- 2 teaspoons baking powder
- This is what gives the pancakes their lift, so don’t skip it! It’s crucial for getting those fluffy sweet potato pancakes.
- 1 teaspoon cinnamon
- Adds a warm, comforting spice. You can also add a pinch of nutmeg or ginger for extra flavor.
- ½ teaspoon salt
- Balances out the sweetness.
- 1 cup milk (dairy or non-dairy)
- I use almond milk most of the time, and it works great. You can easily make vegan fluffy sweet potato pancakes this way.
- 2 large eggs
- If you’re vegan, you can use flax eggs. Just mix 2 tablespoons of flaxseed meal with 6 tablespoons of water and let it sit for 5 minutes to thicken.
- 2 tablespoons melted butter (or coconut oil)
- Adds richness and helps prevent the pancakes from sticking to the griddle.
- 1 teaspoon vanilla extract
- Enhances the other flavors.
- Optional toppings: maple syrup, Greek yogurt, chopped nuts, berries
A note on sweet potatoes: I always buy a few extra when they’re on sale and roast them ahead of time. The roasted sweet potato can be stored in the fridge for up to 5 days, making it super easy to whip up these fluffy sweet potato pancakes on a whim. You can also freeze the mashed sweet potato in individual portions for even longer storage. This really cuts down on prep time during the week! I’ve also found that using Japanese sweet potatoes or even purple sweet potatoes can change the flavor slightly; but that is a great variation to creating fluffy sweet potato pancakes.
Step-by-Step Instructions
- Prepare the Batter: In a large bowl, combine the mashed sweet potato, flour, brown sugar, baking powder, cinnamon, and salt. Whisk together until well combined.
- It’s important to make sure there are no lumps in the flour mixture, as this will affect the texture of your pancakes. These fluffy sweet potato pancakes are fairly easy to prepare.
- Add Wet Ingredients: In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in tough pancakes. A few lumps are okay!
- I always add the wet ingredients gradually to the dry ingredients to prevent clumping. It makes for a smoother batter and ultimately, better fluffy sweet potato pancakes.
- Heat the Griddle: Heat a lightly oiled griddle or frying pan over medium heat. You’ll know it’s ready when a drop of water sizzles and evaporates quickly.
- I prefer using a non-stick griddle for pancakes, as it makes flipping them much easier. Always make sure the surface is clean before beginning your fluffy sweet potato pancakes.
- Pour the Pancakes: Pour ¼ cup of batter onto the hot griddle for each pancake. Leave some space between the pancakes so they don’t run into each other.
- I use an ice cream scoop to portion out the batter. It helps me keep the pancakes uniform in size. Size matters when preparing fluffy sweet potato pancakes.
- Cook the Pancakes: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip the pancakes when bubbles start to form on the surface and the edges look set.
- Don’t be tempted to flip the pancakes too early, or they’ll stick to the griddle. The longer they cook, the fluffy sweet potato pancakes are more likely to burn.
- Keep Warm: Place the cooked pancakes on a plate and keep them warm in a preheated oven (200°F) while you cook the remaining batter.
- This is a great way to keep the pancakes warm if you’re making a large batch for a crowd. A warmer will allow for consistent temperatures when making fluffy sweet potato pancakes.
- Serve: Serve the pancakes immediately with your favorite toppings.
I’ve learned the hard way that patience is key when making pancakes. Don’t rush the cooking process, and don’t flip them until they’re ready. Trust me, it’s worth the wait! These fluffy sweet potato pancakes will impress your friends and family.
Serving Ideas
These fluffy sweet potato pancakes are incredibly versatile and can be served in so many different ways. In our house, we love to get creative with toppings and sides!
For a simple and classic serving, we top these fluffy sweet potato pancakes with a generous drizzle of maple syrup and a dollop of creamy Greek yogurt. The tanginess of the yogurt complements the sweetness of the sweet potato perfectly. My kids also love adding a sprinkle of chopped pecans or walnuts for some extra crunch.
If we’re feeling a bit more decadent, we’ll add a scoop of vanilla ice cream and a drizzle of chocolate sauce. This turns the pancakes into a dessert that’s perfect for a special occasion. It is possible to make fluffy sweet potato pancakes as a dessert.
Another favorite of ours is to top these fluffy sweet potato pancakes with fresh berries. Strawberries, blueberries, and raspberries all work beautifully. Not only do they add a burst of flavor, but they also make the pancakes look so pretty! It is important that your fluffy sweet potato pancakes have a visual appeal.
For a savory twist, you can serve these fluffy sweet potato pancakes with a fried egg and some crispy bacon. The salty bacon and runny egg yolk create a delicious contrast to the sweetness of the pancake. It’s a surprisingly satisfying combination!
We also love to make a sweet potato pancake “sandwich” by layering two pancakes with a filling of cream cheese frosting and chopped pecans. It’s a bit indulgent, but it’s so good! The fillings provide a tasty compliment to the fluffy sweet potato pancakes.
If we have any leftover cooked sweet potato, I’ll sometimes mix it into the pancake batter. It adds even more flavor and nutrients. Plus, it’s a great way to use up leftovers! The amount of sweet potato that I include will affect the fluffy sweet potato pancakes that are produced.
No matter how you choose to serve them, these fluffy sweet potato pancakes are sure to be a hit! They’re a delicious and nutritious way to start the day, and they’re always a crowd-pleaser.
Love one-pan meals? Check out our sweet potato pancake recipe collection. I also love to serve these with my purple sweet potato recipe.
FAQs
- Can I make these pancakes ahead of time?
Absolutely! You can make the batter ahead of time and store it in the fridge for up to 24 hours. Just give it a good stir before using. You can also cook the pancakes ahead of time and reheat them in the microwave or oven. Just be sure to store them in an airtight container to prevent them from drying out. Making batter beforehand can save some time when preparing fluffy sweet potato pancakes.
- Can I freeze these pancakes?
Yes, you can! Place the cooked pancakes on a baking sheet and freeze them for about 30 minutes, or until solid. Then, transfer them to a freezer-safe bag or container and store them in the freezer for up to 2 months. To reheat, simply pop them in the toaster, microwave, or oven.
- Can I use canned sweet potato puree instead of mashed sweet potato?
Yes, you can. Just make sure it’s 100% sweet potato puree and not sweet potato pie filling. The pie filling has added sugar and spices that will affect the flavor of your pancakes. It’s also important to make sure that you completely drain the sweet potato puree before preparing fluffy sweet potato pancakes.
- Can I use regular flour instead of all-purpose flour?
While all-purpose flour is what I tested the recipe with, whole wheat flour can be substituted. I would not recommend almond flour or coconut flour, because those flours tend to dry out the fluffy sweet potato pancakes.
- My pancakes are sticking to the griddle. What am I doing wrong?
Make sure your griddle is properly heated and lightly oiled. If the griddle is too cold, the pancakes will stick. If it’s too hot, they’ll burn. Also, make sure you’re using a non-stick griddle or frying pan.
- My pancakes are too thick/thin. How can I fix this?
If your batter is too thick, add a little bit of milk at a time until it reaches the desired consistency. If it’s too thin, add a tablespoon or two of flour. The key is to adjust the batter until it’s just pourable. The right amount of ingredients will result in perfect fluffy sweet potato pancakes.
- Are sweet potatoes healthy?
Sweet potatoes are packed with vitamins and nutrients. For more information on that, here is some Nutritional Information on Sweet Potatoes.
To prevent sticking, I always wipe my griddle with a little bit of coconut oil between batches of pancakes. It helps keep the pancakes from sticking and gives them a nice golden-brown color. These tips will help when making fluffy sweet potato pancakes. More pancake information can be found on this Pancake Recipe Basics website.
Conclusion
These fluffy sweet potato pancakes have truly become a staple in our home. They’re not just a breakfast food; they’re a symbol of cozy weekend mornings, family togetherness, and happy memories. Every time I make them, I’m reminded of the joy that simple, homemade food can bring. I really enjoy preparing fluffy sweet potato pancakes for my family.
I remember one time I tried to get fancy and add some chocolate chips to the batter. The kids were excited at first, but the chocolate ended up melting and burning on the griddle. It was a sticky mess, and the pancakes didn’t taste very good. From then on, I stuck to the classic recipe!
Always let the batter rest for a few minutes before cooking. This allows the gluten to relax and results in a more tender pancake.Don’t overmix the batter. A few lumps are okay! Overmixing will develop the gluten and make the pancakes tough.Use a hot griddle. A cold griddle will result in flat, pale pancakes.
My husband loves these fluffy sweet potato pancakes with a side of crispy bacon, while my daughter prefers them with a dollop of Greek yogurt and a drizzle of honey. My son, on the other hand, likes them plain with just a sprinkle of cinnamon. It’s funny how everyone has their own favorite way to enjoy them!
Don’t be intimidated by the idea of making pancakes from scratch. It’s much easier than you think, and the results are so much better than store-bought mixes. Plus, you know exactly what’s going into your food. I encourage you to try making fluffy sweet potato pancakes.
I’d love to hear how these fluffy sweet potato pancakes turn out for your family. Drop me a comment below and let me know what you think! I’m sure that fluffy sweet potato pancakes will be a hit!
Happy cooking, and I hope these fluffy sweet potato pancakes become as beloved in your kitchen as they are in mine! These fluffy sweet potato pancakes are my favorite!
5 Delicious Fluffy Sweet Potato Pancakes
These sweet potato pancakes are incredibly fluffy, subtly sweet, and packed with nutrients. Perfect for a cozy breakfast or brunch, they’re sure to become a family favorite!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 pancakes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup mashed sweet potato, cooked
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter, plus more for greasing
- 1 teaspoon vanilla extract
- Optional toppings: maple syrup, pecans, whipped cream
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the mashed sweet potato, milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
For extra flavor, add a pinch of cinnamon or nutmeg to the batter. Serve with a dollop of Greek yogurt and a drizzle of maple syrup.