These healthy Sweet Potato Pancakes are made with whole grains, taste naturally sweet, and are a yummy way to pack some veggies into breakfast. Plus: The leftovers warm up so nicely, you can make them on a weekend and serve the extras on busy weekdays.
Pancakes are a go-to breakfast recipe for so many of us, and I like to change things up by adding some extra nutrients so we all get a great start to the day. We love to make this recipe in the fall especially, but they’re a great option for kids (and us parents!) no matter the season.
My kids love to help me make pancakes on the weekend as they stand in the learning tower by my side at the counter. I measure everything out, they dump all into a bowl, and I stand watch as they stir.
Do we make a mess? Absolutely. Is it a fun way to start the day? Always.
You can also make a batch of these pancakes for kids and quickly reheat them on future busy mornings.
(You may also like Sweet Potato Muffins, Sweet Potato Waffles, and Sweet Potato Baby Cake.)
Ingredients You Need
To make this Sweet Potato Pancake recipe you’ll need to have the following ingredients on hand and ready to go.
- Mashed sweet potato: You can use sweet potato baby food or store-bought mashed sweet potatoes (which are often sold near pumpkin puree).
- Whole wheat flour: This flour is very “thirsty” and works well with the mashed sweet potatoes by helping to ensure that the mixture cooks through.
- Cinnamon: You could use pumpkin pie spice instead of cinnamon if you prefer, but the cinnamon flavor pairs nicely with the sweet potato flavor.
- Baking powder: Baking powder helps the pancakes to cook through in the middle, so be sure to add it here.
- Vanilla extract: The flavor of vanilla in combination with sweet potato and cinnamon is really yummy in this sweet potato recipe.
- Eggs: Adding eggs to this pancake recipe ensures that they cook through in the center and rise a little.
- Milk: Whole milk works well here, but any kind would be OK, so you can use what you have.
- Melted butter or neutral oil, plus more for cooking: I use unsalted butter for cooking so I can control the added salt.
TIP: You can make these gluten-free and/or dairy-free if needed.
Ingredient Substitutions
- You can use homemade mashed sweet potato or store-bought canned or jarred puree. (Just be sure it’s unsweetened.)
- You could also use pumpkin puree if you prefer.
- Gluten-free: Use a 1:1 style of gluten-free flour mix or buckwheat flour. Buckwheat flour cooks through really nicely here.
- Dairy-free: Use a favorite nondairy milk and a neutral cooking oil in place of the butter.
- Egg-free: I’d recommend a store-bought egg replacer here, like the one from Bob’s Red Mill.
Step-by-Step Instructions
Here’s a look at the process involved in making these Sweet Potato Pancakes. Scroll down to the bottom of the post for the full information, including the amounts and timing.
Step 1. Add the wet ingredients and dry ingredients to a large bowl.
Step 2. Whisk the ingredients to combine well.
Step 3. Heat a nonstick pan over medium heat. Cook small pancakes, spreading the batter thinly.
Step 4. Flip and cook on the other side. Add more butter and repeat to cook the rest of the pancakes. Serve warm.
Frequently Asked Questions
The pancakes should be mostly set and you should see little bubbles around the edges before you turn them over. The best way to ensure that they cook all the way through is to make sure they are thin, so spread the batter out to about 1/4-inch thick.
Lower the heat a smidge if needed for your pan and stove if the pancakes are browning faster than they are cooking.
Absolutely! Just let them cool fully and store in an airtight container or storage bag in the fridge or freezer. In the fridge, you can store them for up to 3 days, and in the freezer you can store them up 3 months. Warm for 15-30 seconds in the microwave, turning over halfway through.
You can use any kind of mashed or pureed sweet potato, either homemade Mashed Sweet Potato, Crockpot Sweet Potato, or you can buy canned sweet potato puree.
Sweet Potato Pancakes for Baby
These pancakes are moist and, when served in small pieces, are a great breakfast for babies. It’s also a nice way to introduce a more bread-like texture in a format they can move more easily in their mouths.
The sweet potato helps make these pancakes very soft and easy to chew.
(You may like using sweet potato in my Baby Pancakes, too.)
How to Store
Store leftover Sweet Potato Pancakes, once cooled, in an airtight container in the fridge for 3-5 days. Reheat for 15-30 seconds on a heat-safe plate in the microwave. You can also freeze pancakes in a freezer bag with as much air removed as possible. Heat through to serve.
Best Tips for Success
- Make sure the sweet potato is very well cooked so it mashes easily, and ensure it’s cooled at least slightly.
- Spread the batter thin, about ¼ inch thick or a smidge thinner. This will help ensure that they cook through.
- Let the batter cook long enough in the pan that it sets around the edges and slightly toward the center, and you see bubbles. This will ensure the center cooks all the way through.
- Depending on your stovetop and pan, you may need to turn the heat down to medium-low to ensure the batter cooks all the way through without burning.
I’d love to hear your feedback if you try this recipe, so please rate and comment below!
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Add all ingredients to a medium bowl. Whisk to combine. The batter should be pourable but thick.
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Heat a nonstick or cast-iron pan or griddle over medium heat. Add a sliver of butter, let melt, and swirl to cover pan.
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Add a small amount of batter, about 2 tablespoons at a time, and spread the batter thin, about ¼ inch thick or a smidge thinner. This will help ensure that they cook through. Cook for 3-4 minutes per side or until set and lightly brown. The pancakes should be mostly set and you should see little bubbles around the edges before you turn them over.
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Add more butter and repeat to cook the rest of the pancakes.
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Serve warm with applesauce, maple syrup, nut or seed butter, or yogurt.
- To cook the sweet potato, place it on a foil-lined pie plate or baking sheet, poke holes with a paring knife, and roast for about an hour at 400 degrees F. Or, peel and dice the sweet potato and place in a heat-proof bowl (a 4-cup glass measuring cup works well) and cover with about 2 inches of water. Cook in the microwave until very tender, about 5-6 minutes. Let cool slightly. Drain and mash very smooth with a fork. Let cool. Measure out ½ cup of the mashed sweet potato.
- Store any leftovers in an airtight container in the fridge and warm to serve later in the week.
- Spread the batter thin, about ¼ inch thick or a smidge thinner. This will help ensure that they cook through.
- Let the batter cook long enough in the pan that it sets around the edges and slightly toward the center, and you see bubbles. This will ensure that the center cooks all the way through.
- Depending on your stove top and pan, you may need to turn the heat down to medium-low to ensure that the batter cooks all the way through without burning.
- I heat the oven to 200 degrees F and keep the cooked pancakes warm on a baking sheet while I finish the batch, but you could also serve them as you go.
Calories: 275kcal, Carbohydrates: 35g, Protein: 10g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 105mg, Sodium: 283mg, Potassium: 329mg, Fiber: 5g, Sugar: 5g, Vitamin A: 2781IU, Vitamin C: 1mg, Calcium: 211mg, Iron: 2mg
This recipe was first published March 2018.
