These sweet potato pancakes are fluffy and full of flavor! With sweet potatoes mixed right into the batter, they offer a yummy twist on breakfast.
They’re perfect for a cozy morning. I love adding a sprinkle of cinnamon and a drizzle of maple syrup on top—talk about a tasty treat to start the day! 😋
Key Ingredients & Substitutions
Sweet Potato: The star of the show! Use freshly mashed sweet potatoes for the best flavor. If you don’t have any, pumpkin or butternut squash puree can work as a tasty substitute.
Flour: I stick with all-purpose flour for these pancakes, but you could try a gluten-free blend or whole wheat flour for a healthier option. Just keep in mind that it may change the texture a bit.
Milk: Feel free to use any kind of milk—dairy or plant-based like almond or oat milk—whatever you have on hand works fine!
Eggs: If you want a vegan option, you can replace each egg with 1/4 cup of applesauce or mashed banana, adding some natural sweetness.
Spices: The cinnamon and nutmeg really boost the flavor. Try adding a pinch of cloves or ginger for a little extra warmth!
How Do I Keep My Pancakes Fluffy?
To get fluffy pancakes, it’s all about the mix! Don’t overmix your batter. Once the wet and dry ingredients are combined, just stir until you see a few lumps. This keeps the moisture in!
- When cooking, make sure your pan is hot enough but not too hot. Medium heat usually works well.
- Add butter or oil to the pan to keep the pancakes from sticking.
- Turn them once bubbles appear and edges look set, about 2-3 minutes. Don’t flip too early or they might collapse!
Enjoy these pancakes warm right off the pan. Trust me, they’re just the right mix of sweet and spiced, and definitely a morning treat!
Sweet Potato Pancakes
Ingredients You’ll Need:
- 1 cup cooked, mashed sweet potato (about 1 medium sweet potato)
- 1½ cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1¼ cups milk (dairy or plant-based)
- 2 large eggs
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Optional toppings: maple syrup, whipped cream, chopped nuts (pecans or walnuts), fresh blueberries, pomegranate seeds
How Much Time Will You Need?
This recipe takes approximately 15 minutes to prep and about 20 minutes to cook. So, you can expect to have a delicious breakfast ready in about 35 minutes—perfect for a cozy morning at home!
Step-by-Step Instructions:
1. Prepare Sweet Potatoes:
If you haven’t done so already, cook and mash your sweet potato until smooth. You can steam, boil, or microwave it. Let it cool a bit if it’s hot before adding to the batter.
2. Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. This combination will create a flavorful base for the pancakes!
3. Combine Wet Ingredients:
In a separate bowl, whisk together the mashed sweet potato, milk, eggs, melted butter, and vanilla extract until smooth. This will be the mixture that adds moisture and flavor to your pancakes.
4. Make the Batter:
Pour the sweet potato mixture into the bowl of dry ingredients. Stir gently just to combine—take care not to overmix; it’s okay if there are a few lumps in the batter!
5. Heat the Pan:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter or oil to prevent the pancakes from sticking.
6. Cook the Pancakes:
For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for another 2 minutes until golden brown and fully cooked through.
7. Keep Warm:
Transfer the cooked pancakes to a plate and keep warm while you finish cooking the remaining batter.
8. Serve:
Stack your pancakes high on plates! Top with butter or whipped cream, drizzle generously with maple syrup, and sprinkle with chopped nuts or fresh berries as desired for a delightful finish.
9. Enjoy Warm:
These sweet potato pancakes are best enjoyed right away while they’re warm and fluffy. They’re perfect for a cozy breakfast or brunch with friends and family!
These sweet potato pancakes are not only thick and tender but also lightly spiced, making them a deliciously unique breakfast option. Whether topped with whipped cream, nuts, or berries, each bite is a treat!
Can I Use Canned Sweet Potato for This Recipe?
Yes, you can use canned sweet potato puree! Just make sure to drain it well and stir to get a smooth consistency. This can save you time and still yield delicious pancakes.
Can I Make These Pancakes Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help with the pancake structure.
How Can I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, place them in a toaster or microwave, adding a little butter if desired for extra moisture.
Can I Freeze Sweet Potato Pancakes?
Yes, these pancakes freeze well! Allow them to cool completely, then stack them with parchment paper between each pancake and place in a freezer-safe bag. Freeze for up to 2 months. Reheat directly from frozen in a toaster or skillet!