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Stack of sweet potato pancakes with a knob of butter and maple syrup on top on a white plate with a glass of milk and cup of coffee in the background.

Sweet Potato Pancakes

Author: Stephanie Kay

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.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 pancakes 1x
  • Category: Breakfast
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Ingredients

Instructions

  1. In a medium bowl, add the dry ingredients: flour, baking powder, salt, cinnamon, and nutmeg, and whisk until well combined. Set aside.
  2. 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.
  3. Add the flour mixture to the large bowl with the sweet potato mixture and gently stir until smooth.
  4. 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.
  5. 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.
  6. 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

Find it online: https://kaynutrition.com/sweet-potato-pancakes/