Name: Sweet Potato Pancakes: A Deliciously Healthy Start to Your Day
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup cooked sweet potato, mashed; 1 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 tablespoon sugar; 1 egg; 1 cup milk; 2 tablespoons melted butter; Optional: Cinnamon, nutmeg

Jump to Recipe

Okay, let’s get cooking! Get ready for a breakfast that’s both delicious and secretly healthy. I’m talking about fluffy pancakes with mashed sweet potato! Do you ever have those mornings where you just crave something comforting and homemade, but you also want to sneak in a little bit of goodness for yourself and your family? That’s where these pancakes come in.

These days, these mashed sweet potato pancakes are a regular on our weekend breakfast rotation. They’re perfect for those lazy mornings when we want something special but don’t want to spend hours in the kitchen. And honestly, sometimes I even make them for dinner! Breakfast for dinner is always a winner in my house. Plus, it’s a fantastic way to use up leftover mashed sweet potato from another meal.

Trust me, once you try this recipe, you’ll wonder why you haven’t been putting sweet potato in your pancakes all along! They are delicious and healthy sweet potato pancakes.

Ingredients for Sweet Potato Pancakes

Here’s what you’ll need to whip up a batch of these delightful pancakes:

1 ½ cups all-purpose flour (I always use unbleached, but whatever you have on hand is perfect!)
2 tablespoons granulated sugar

2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

1 ¼ cups milk (I use whole milk for extra richness, but any milk will work.)
2 large eggs
4 tablespoons unsalted butter, melted

½ cup mashed sweet potato (Make sure it’s smooth and cooked all the way. This is where a little bit of extra flavor comes from! I love to use Japanese sweet potatoes, sometimes called Korean sweet potatoes! You can find out more here: Korean sweet potatoes)
1 teaspoon vanilla extract
Optional: ½ teaspoon ground cinnamon or nutmeg (These spices add a lovely warm flavor.)

Butter or oil for greasing the griddle

Ingredients for Fluffy Sweet Potato Pancakes

Okay, let’s talk ingredients for a minute. I always use unsalted butter in my baking and cooking, that way I have complete control over the saltiness of the dish. You can definitely substitute salted butter if that’s what you have, just reduce the amount of salt you add to the dry ingredients. And speaking of flour, while I typically use all-purpose, you can absolutely use a gluten-free blend if you need to. Just make sure it’s a blend that’s designed for baking, as some gluten-free flours can be a little tricky to work with.

If you want to save time, you can cook your sweet potato in the microwave. Just poke it a few times with a fork and microwave it on high for about 5-7 minutes, or until it’s soft. Let it cool slightly before mashing. If you’re like me and like to plan ahead, you can roast a whole batch of sweet potatoes on Sunday and use them throughout the week in different recipes. Roasted sweet potatoes are great in salads, soups, or even just as a simple side dish! If you’re looking for another great way to use sweet potatoes, check out my recipe for Ground Turkey and Sweet Potato Skillet. It’s a family favorite!

And here’s a little trick my mom taught me: always sift your dry ingredients together. It really does make a difference in the texture of the pancakes! It helps to evenly distribute the baking powder and baking soda, which means you’ll get a lighter, fluffier pancake.

Step-by-Step Instructions for Perfect Sweet Potato Pancakes

Follow these simple steps to create the perfect stack of sweet potato pancakes:

Whisk the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and any spices you’re using (like cinnamon or nutmeg). This ensures everything is evenly distributed. Don’t worry if there are some lumps, we don’t need to be perfect.

Combine the wet ingredients: In a separate bowl, whisk together the milk, eggs, melted butter, mashed sweet potato, and vanilla extract. Make sure the mashed sweet potato is well incorporated. This is where the magic happens!
Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently fold until just combined. The batter will be slightly lumpy, and that’s perfectly fine! Overmixing will develop the gluten in the flour and result in tough pancakes. Remember, embrace the lumps!
Heat your griddle: Preheat a lightly oiled griddle or frying pan over medium heat. You want it hot enough that a drop of water sizzles and evaporates almost immediately. If the pan is too hot, the pancakes will burn on the outside before they’re cooked through on the inside. I usually test my griddle by flicking a few drops of water onto it. If they sizzle and dance around, it’s ready to go.

Pour the batter: Pour ¼ cup of batter onto the hot griddle for each pancake. I use a measuring cup to ensure they’re all the same size, but you can just eyeball it.
Cook the pancakes: Cook for 2-3 minutes per side, or until golden brown and cooked through. You’ll know it’s time to flip when bubbles start to form on the surface of the pancake and the edges look set.
Serve immediately: Serve hot with your favorite toppings. Butter and maple syrup are classic, but you could also add whipped cream, fresh fruit, or a sprinkle of nuts.

Okay, a few tips from my own kitchen adventures: I learned the hard way that it’s better to cook pancakes at a lower temperature for a longer time. This ensures they cook evenly and don’t burn. Also, I like to use a non-stick griddle because it makes flipping the pancakes so much easier. If you don’t have a non-stick griddle, just make sure to grease your pan well with butter or oil before each batch. I usually use about a tablespoon of butter for every two or three pancakes.

While the pancakes are cooking, I like to get the toppings ready. I usually set out a bowl of fresh berries, a pitcher of maple syrup, and a container of whipped cream. That way, everyone can customize their pancakes to their liking. Oh, and here’s a little secret: I sometimes add a splash of orange juice to my pancake batter. It gives the pancakes a little extra zing!

In my kitchen, this usually takes about 20-25 minutes from start to finish. Of course, it depends on how fast your griddle heats up and how many pancakes you’re making. If you’re making a big batch, you can keep the cooked pancakes warm in a low oven (about 200 degrees Fahrenheit) until you’re ready to serve them.

And don’t panic if your first pancake isn’t perfect. It usually takes a pancake or two to get the temperature of the griddle just right. The first pancake is always the test pancake!

Serving Ideas for Sweet Potato Pancakes

Let’s explore some delicious ways to serve these pancakes:

My family loves it when I set up a pancake bar with all sorts of toppings. We have everything from fresh fruit and whipped cream to chocolate chips and sprinkles. It’s a fun way to get everyone involved in breakfast. The kids especially love it! These are the best sweet potato pancakes!

These pancakes are perfect for a weekend brunch, a holiday breakfast, or even a simple weeknight dinner. They’re also great for potlucks and gatherings. My friends always ask for the recipe when I bring these to parties.
Here’s a presentation tip I’ve discovered: stack the pancakes on a plate and drizzle them with maple syrup. Then, top with a dollop of whipped cream and a sprinkle of fresh berries. It looks so pretty and festive!

If you have extras (which is rare in my house), you can store them in an airtight container in the refrigerator for up to three days. To reheat, just pop them in the toaster or microwave. They’re also great cold! My kids sometimes sneak them out of the fridge for a quick snack.

During the fall, I like to add a little bit of pumpkin pie spice to the batter. It gives the pancakes a cozy, autumnal flavor. And in the summer, I like to top them with fresh peaches and a drizzle of honey.

My go-to side dishes for these pancakes are bacon or sausage and a side of fresh fruit. The salty bacon complements the sweetness of the pancakes perfectly. And the fresh fruit adds a burst of vitamins and antioxidants. Plus, it adds color to the plate.

The kids love it when I cut the pancakes into fun shapes using cookie cutters. I have a set of animal-shaped cookie cutters that they absolutely adore. It makes breakfast a little more exciting!

Frequently Asked Questions About Sweet Potato Pancakes

Here are some common questions about making sweet potato pancakes:

Can I use canned sweet potato puree instead of mashing my own? Oh, I’m so glad you asked! Yes, you absolutely can! Just make sure it’s 100% sweet potato puree and not sweet potato pie filling, which has added sugar and spices. I’ve done it both ways, and honestly, the canned puree works just fine in a pinch. But, I do find that freshly mashed sweet potato has a slightly better flavor. It tastes a little more vibrant.
My pancakes are always flat. What am I doing wrong? You know what I do when that happens? Don’t fret! Flat pancakes usually mean the batter is overmixed. When you overmix, you develop the gluten in the flour, which results in a tough, flat pancake. Just gently fold the wet and dry ingredients together until they’re just combined. A few lumps are totally fine! Also, make sure your baking powder and baking soda are fresh. If they’re old, they won’t give the pancakes the lift they need.

Can I make these pancakes ahead of time? That’s a smart question! Yes, you can definitely make these pancakes ahead of time. Just cook them as directed and then let them cool completely. Once they’re cool, you can store them in an airtight container in the refrigerator for up to three days or in the freezer for up to two months. To reheat, just pop them in the toaster, microwave, or oven.
Can I add chocolate chips to these pancakes? Oh my goodness, YES! Chocolate chips are always a good idea, in my opinion. Just fold them into the batter before cooking. My kids absolutely love chocolate chip pancakes. You can also add other mix-ins like blueberries, nuts, or even a swirl of peanut butter.
My sweet potato pancakes are too sweet. How can I fix that? Here’s the thing: if your pancakes are too sweet, you can reduce the amount of sugar in the batter. You can also add a pinch of salt to balance out the sweetness. And make sure you’re using unsweetened sweet potato puree.

Can I make these pancakes vegan? Yes, you can! Just substitute the milk with plant-based milk (like almond, soy, or oat milk), the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg), and the butter with vegan butter or oil.
What’s the best way to mash sweet potatoes? I have a few methods that I use. You can boil them until they’re soft, bake them until they’re tender, or even microwave them. Once they’re cooked, I like to use a potato masher to mash them until they’re smooth. You can also use a food processor or blender, but be careful not to overprocess them, or they’ll become gummy.

My Final Thoughts on Sweet Potato Pancakes

These fluffy pancakes with mashed sweet potato are more than just a recipe to me; they’re a symbol of cozy mornings, family togetherness, and sneaking a little bit of healthy goodness into our favorite treats. It’s a dish that my kids will hopefully remember fondly, associating it with warmth and love. And that, to me, is what cooking is all about.

My Pro Tips

Don’t overmix the batter! I can’t stress this enough. Lumpy batter = fluffy pancakes.
Use a hot griddle! The griddle should be hot enough that a drop of water sizzles and evaporates almost immediately.
Cook low and slow! Cooking the pancakes at a lower temperature for a longer time ensures they cook evenly and don’t burn. You can also find some more information about sweet potatoes at this website: National Sweet Potato Month and at WebMD: Health Benefits of Sweet Potatoes – WebMD

Here are a few variations I’ve tried with my family:

Chocolate Chip Sweet Potato Pancakes: Add ½ cup of chocolate chips to the batter. My son loves this version!
Blueberry Sweet Potato Pancakes: Add 1 cup of fresh or frozen blueberries to the batter. My daughter loves this version!

Spiced Sweet Potato Pancakes: Add ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground ginger to the batter. My husband loves this version!

I’d love to hear how you make this recipe your own! Do you add any special toppings or mix-ins? Let me know in the comments below!

I hope these mashed sweet potato pancakes bring as much joy to your kitchen as they do to mine. Happy cooking, my friend! You’ve got this!

Sweet Potato Pancakes: A Deliciously Healthy Start to Your Day

Print Recipe

These sweet potato pancakes are fluffy, flavorful, and perfect for a weekend breakfast! Follow these 5 foolproof steps for pancake perfection.

Author: Kiera
Prep Time: 10 minutes

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 pancakes 1x

Category: Breakfast
Method: Pan Frying
Cuisine: American

Diet: Vegetarian

Ingredients

Scale

1 cup cooked sweet potato, mashed
1 cup all-purpose flour

2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar

1 egg
1 cup milk
2 tablespoons melted butter

Optional: Cinnamon, nutmeg

Instructions

Mash the sweet potato until smooth.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.

In a separate bowl, whisk together the egg, milk, and melted butter.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. Gently fold in mashed sweet potato.
Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown.