Turn leftover sweet potatoes into a delicious breakfast with these sweet potato pancakes! They are a fluffy, flavorful, slightly sweet, and healthy pancake that the whole family can enjoy.
Whether you’re looking for something to do with leftover mashed sweet potatoes or a toddler-friendly pancake recipe, this sweet potato pancake recipe is for you.
Using the natural sweetness of rich sweet potato purée and a blend of warming spices, this recipe turns a simple root vegetable into a delicious, yet comforting breakfast. Pile them high for a crisp autumn brunch or freeze a batch for busy weekday mornings; either way, these vibrant, golden-brown pancakes are guaranteed to please a crowd.
Why You’ll Love Them
- Easy to Make – These 10-ingredient sweet potato pancakes can be made in one bowl to keep prep and cleanup to a minimum.
- Naturally Sweet – The use of leftover mashed sweet potatoes gives these pancakes a natural sweetness without using excess added sugar.
- Keep Well – Leftovers keep well in the fridge and freezer, so you can make a double or triple batch and enjoy them for mornings to come.
Ingredients + Substitutions
- Sweet Potatoes – To make the sweet potato pancakes. The recipe calls for leftover sweet potato mash, but you can use canned sweet potatoes or make mashed sweet potatoes if needed. See the notes section of the recipe card for details.
- Flour – To make the pancakes. The recipe calls for all-purpose flour, but you can use whole wheat flour or gluten-free flour if preferred. See the notes section of the recipe card for details.
- Eggs – To bind the pancakes and add some protein.
- Milk – To make the batter and add some more protein. I used 2% milk, but whole milk and skim milk will also work well.
- Brown Sugar – To amplify the sweetness. You can use white sugar or maple syrup if preferred. See the notes section of the recipe card for details.
- Vanilla Extract – To add flavor.
- Leavening Agents – A mixture of baking powder and salt to ensure the pancakes are light and fluffy.
- Spices – A mixture of cinnamon and nutmeg to flavor the pancake batter, although optional.
Dietary Adaptions
To Make them Gluten-Free: Swap the all-purpose flour for 1-to-1 gluten-free flour.
To Make them Dairy-Free: Swap milk for almond milk and the melted butter for melted coconut oil.
Serving Suggestion
These pancakes with sweet potato are a good source of complex carbohydrates and fat, with a moderate amount of fiber. To make them a more balanced meal, I’d suggest serving them with a source of protein and additional fiber. They can also be adapted to suit your personal calorie or macro needs. For example:
- To make them higher in protein, top the pancakes with Greek yogurt to serve.
- To make them higher in fiber, serve them with fresh berries or sliced banana on top.
- To make them higher in fat, add a drizzle of nut butter on top, such as almond butter or peanut butter.
- To add extra flavor, add some chocolate chips or chopped nuts to the batter.
Storage + Reheating
To Refrigerate: Let the leftover pancakes cool completely, then place them in an airtight container and store them in the fridge for up to 5 days.
To Freeze: Layer cooled pancakes between sheets of waxed paper; this will help to prevent them from sticking once frozen. Then transfer them to an airtight container or bag in the freezer for up to 3 months.
To Reheat: The leftover pancakes can be reheated on a baking sheet in the oven at 350°F for 3-5 minutes or in the microwave for 30 seconds to 1 minute. Frozen pancakes can be reheated in an oven at 350°F for 5-10 minutes, or in the microwave for 2-3 minutes.
More Pancake Recipes:
- Oatmeal Applesauce Pancakes
- Banana Oatmeal Pancakes
- Chocolate Protein Pancakes
- Protein Pancake Bowls
- Gluten-Free Pumpkin Pancakes
- Carrot Cake Pancakes
- Apple Cinnamon Pancakes
Sweet Potato Pancakes
This sweet potato pancake recipe is the perfect way to use up leftover mashed sweet potatoes. Their natural sweetness and the addition of warming spices make them perfect for a fall-morning breakfast.
-
Prep Time: 15 minutes -
Cook Time: 15 minutes
-
Total Time: 30 minutes
-
Yield: 12 pancakes 1x
-
Category: Breakfast
Prep Time:
Yield:
Category:Ingredients
- 1 cup cooked, mashed sweet potato*
- 2 eggs
- 1 cup milk
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon nutmeg (optional)
- Maple syrup, to serve
Instructions
- In a medium bowl, add the dry ingredients: flour, baking powder, salt, cinnamon, and nutmeg, and whisk until well combined. Set aside.
- In a large bowl, add the wet ingredients: mashed sweet potatoes, eggs, milk, brown sugar, melted butter, and vanilla extract, and whisk until well combined.
- Add the flour mixture to the large bowl with the sweet potato mixture and gently stir until smooth.
- Heat a griddle or pan to medium heat, add a knob of butter, and then pour 1/4 cup of pancake batter onto the pan. Allow to cook for about 3 minutes or until bubbles form on the surface, then carefully flip with a spatula and cook for another 1-2 minutes or until golden brown.
- Continue this process until all of the remaining batter has been used. You can store the cooked pancakes in the oven at 200°F to keep them warm.
- Once cooked, the sweet potato pancakes can be served immediately with maple syrup or cooled and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
*To Make Mashed Sweet Potatoes: If you don’t have leftover sweet potatoes, peel 2 sweet potatoes, then dice them into 1-inch cubes. Bring a pot of water to a boil, then add the diced sweet potatoes, reduce the heat to a simmer, and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Once cooked, drain the water, then return the cooked sweet potatoes to the pot and, using a fork or potato masher, mash until well combined. Set aside and allow the mashed sweet potatoes to cool completely before adding them to the recipe in step #2.
To Use Canned Sweet Potatoes: Swap the leftover sweet potatoes for 1 cup of canned sweet potato in step #2.
To Use Whole Wheat Flour: Swap the all-purpose flour for 1 1/2 cups whole wheat flour in step #1, and add 2 extra tablespoons of milk in step #2.
To Use Gluten-Free Flour: Swap the all-purpose flour for 1 1/2 cups gluten-free flour in step #1.
To Use Almond Milk: Swap the milk for 1 cup of almond milk in step #2.
To Use Coconut Oil: Swap the melted butter for 2 tablespoons of melted coconut oil in step #2.
To Use White Sugar: Swap the brown sugar for 2 tablespoons of white sugar in step #2.
To Use Maple Syrup: Swap the brown sugar for 2 tablespoons of maple syrup in step #2.
To Make Larger Pancakes: Use a 1/2 cup measuring spoon instead in step #4.
Nutrition
- Serving Size: 3 pancakes
- Calories: 379 calories
- Sugar: 11 grams
- Fat: 10 grams
- Carbohydrates: 61 grams
- Fiber: 3 grams
- Protein: 11 grams
Leave a Review