These Sweet Potato Pancakes are a delicious take on regular pancakes. To a basic pancake batter, I add mashed sweet potatoes, brown sugar, and the warming flavor of pumpkin pie spice. The result is these light and fluffy pancakes that are utterly delicious.
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When the weekend rolls around, I like to take a little more time over breakfast, and these fluffy sweet potato pancakes are the perfect addition to the family breakfast table. This is a very easy sweet potato pancakes recipe and hands-on preparation time is minimal.
As sweet potatoes are naturally sweet, there’s no need to add excessive sugar to the pancake batter. I add only 2 tablespoons of brown sugar to the batter, which makes 6 pancakes.
When I’m ready to serve, I like a sprinkle of powdered sugar and maple syrup. But if time allows, then I love to top my pancakes with a spoon or two of my Blueberry Compote!
If your family love pancakes as much as mine do, try some of our favorite breakfast recipes, including my Banana Oatmeal Pancakes, Sheet Pan Pancakes, Dutch Baby Pancakes, or these Quick & Easy Jamaican Banana Fritters.
Ingredients
Here’s what you will need to make the recipe:
- Dry ingredients: All-purpose flour, Baking powder, Kosher Salt, Pumpkin pie spice
- Wet ingredients: Milk (I use 2%, but any kind would work), Eggs (lightly beaten), melted unsalted butter, brown sugar, vanilla extract
- Mashed sweet potato – I like to microwave my sweet potatoes, remove the skin, and then mash them. You can also bake them, air fry them, or even slow cook them. You can also purchase sweet potato puree, just make sure it doesn’t have any added sugar.
- Cooking spray
Equipment
- Large Mixing Bowl: This will be used for mixing the dry ingredients, such as the flour, baking powder, salt, and pumpkin pie spice.
- Medium Mixing Bowl: For whisking together the wet ingredients – milk, eggs, butter, brown sugar, vanilla extract, and mashed sweet potato.
- Whisk: To combine ingredients in both the wet and dry mixtures, ensuring a smooth consistency.
- Skillet or Griddle: For cooking the pancakes.
- Spatula: For flipping the pancakes and ensuring they cook evenly on both sides.
- Measuring Cups and Spoons: You’ll need these to measure out your ingredients correctly, including the flour, baking powder, salt, pumpkin pie spice, milk, butter, brown sugar, vanilla extract, and mashed sweet potato.
- Ladle or Cup: For pouring the pancake batter onto the skillet. This will help you get even portions and nicely shaped pancakes.
How to make sweet potato pancakes
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and pumpkin pie spice until well combined. Set aside.
Whisk the milk, eggs, melted butter, brown sugar, and vanilla extract in a separate bowl until smooth.
Add the mashed sweet potato and whisk. You will have bits of sweet potato in the mixture.
Gradually pour the wet mixture into the dry ingredients, stirring gently. Mix just until the batter is combined; be careful not to over-mix. Allow the mixture to sit for 20 minutes.
Preheat a skillet or griddle over medium heat and lightly grease it with cooking spray. Pour about ¼ cup portions of the batter onto the skillet for each pancake. Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook for 1-2 minutes on the other side or until golden brown and cooked through. Remove the pancakes from the griddle and keep them warm.
Continue with the remaining batter. Serve the sweet potato pancakes warm with toppings such as maple syrup, butter, or a sprinkle of powdered sugar.
Tanya’s Top Tips
These tips will help you make the best sweet potato pancakes you’ve ever tried.
- Allowing your batter to sit for 20 minutes before pouring on the griddle will make your pancakes airy and fluffy.
- If the batter seems too thick or thin, adjust by adding a touch more milk or flour respectively to achieve the desired consistency. The ideal batter should be pourable but not overly runny.
- Grease the griddle or pan between each batch of pancakes. That will allow the pancakes to brown more evenly on all batches.
- When I have leftover sweet potato, I mash it and store it in an airtight bag in the freezer. Ready to whip up a batch of these pancakes at a later date.
Flavor variations!
- For an extra flavor boost, add a handful of chopped nuts or dried fruit to the batter before cooking. They’ll complement the rich sweetness of the sweet potato beautifully.
- Stir some milk or dark chocolate chips through the batter just before cooking.
- I’ve added pumpkin pie spice, but you could substitute it with other ground spices like cinnamon, ginger, or nutmeg, or try an apple pie spice blend.
- This recipe would also work with smashed squash or pumpkin.
What to serve with sweet potato pancakes
A stack of sweet potato pancakes makes the perfect breakfast or brunch dish. However, I’d also be happy with a warm pancake with my favorite cup of coffee as a mid-afternoon pick-me-up.
When it comes to topping your pancakes, you can be as creative as you wish. Here are some suggestions for toppings:
- Cinnamon Butter
- Maple syrup, runny honey or a sprinkle of powdered sugar
- Fresh berries
- Sliced bananas
- Slices of cinnamon-stewed apples
- Fried apples
How to store
To refrigerate: Once cooked and cooled, leftover pancakes can be stored in an airtight container in the refrigerator for 4-5 days. When ready to enjoy, place in the microwave for 30 seconds to warm through.
To freeze: Once cooked and cooled, place the pancakes into a Ziploc bag or airtight container and store in the freezer for up to 3 months. Defrost before reheating in the microwave.
Make ahead: Make the pancake batter earlier in the day, then store in the refrigerator until you are ready to cook the pancakes.
FAQs
If your pancakes are dense, you have probably been too heavy-handed when mixing the pancake batter. Only mix the batter till it comes together, then set aside to rest.
You may also have used too much flour, and as a result the pancake batter is too thick.
These pancakes are sweetened with sweet potato, which means I use less brown sugar in the pancake batter than regular pancakes. However, the recipe can be adapted, and you can leave the brown sugar out of the pancake batter if you prefer a lower-sugar pancake.
To further reduce sugar, watch the toppings you add and go with Greek yogurt and fresh berries.
If you have tried this sweet potato pancakes recipe, or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Sweet Potato Pancakes
Ingredients
- 1 1/2 cup all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoom salt
- 1 teaspoon pumpkin pie spice
- 1 cup milk
- 2 large eggs lightly beaten
- 2 Tablespoons unsalted butter melted and cooled
- 2 Tablespoons packed brown sugar
- 1 teaspoon vanilla extract
- 1 cup mashed sweet potato
- cooking spray
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and pumpkin pie spice until well combined. Set aside.
- In a separate bowl, whisk the milk, eggs, melted butter, brown sugar, and vanilla extract until smooth. Add the mashed sweet potato and whisk. You will have bits of sweet potato in the mixture.
- Gradually pour the wet mixture into the dry ingredients, stirring gently. Mix just until the batter is combined; be careful not to over mix.
- Allow the mixture to sit for 20 minutes.
- Preheat a skillet or griddle over medium heat and lightly grease it with cooking spray. Pour about ¼ cup portions of the batter onto the skillet for each pancake.
- Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes on the other side or until they are golden brown and cooked through.
- Remove the pancakes from the griddle and keep them warm. Continue with the remaining batter. Serve the sweet potato pancakes warm with toppings such as maple syrup, butter, or a sprinkle of powdered sugar.
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Notes
- Allowing your batter to sit for 20 minutes before pouring on the griddle will allow your pancakes to be airy and fluffy.
- For an extra flavor boost, add a handful of chopped nuts or dried fruit to the batter before cooking. They’ll complement the rich sweetness of the sweet potato beautifully.
- If the batter seems too thick or thin, adjust by adding a touch more milk or flour respectively to achieve the desired consistency. The ideal batter should be pourable but not overly runny.