Favorite Sweet Potato Pancakes

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.

Sweet Potato Pancakes

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.

Contents hide 1 Sweet Potato Pancakes 2 Ingredients You Need 3 Ingredient Substitutions 4 Step-by-Step Instructions 5 Frequently Asked Questions 6 Sweet Potato Pancakes for Baby 7 How to Store 8 Best Tips for Success 9 Related Recipes 10 Favorite Sweet Potato Pancakes

Ingredients You Need

To make this recipe you’ll need:

  • Mashed sweet potato: You can use a homemade puree or store-bought.
  • 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.
  • Baking powder
  • Vanilla extract
  • Eggs
  • 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 pancakes. Scroll down to the bottom of the post for the full information.

  1. Measure out the mashed sweet potato.
  2. Add all ingredients to a bowl and whisk to combine.
  3. Heat a nonstick or cast-iron pan or griddle over medium heat. Make small pancakes with batter that’s spread thinly. Flip and cook on the other side.
  4. Add more butter and repeat to cook the rest of the pancakes. Serve warm.

TIP: The batter should be pourable but still thick.

Frequently Asked Questions

How can I make sure these cook through?

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.

Can I store leftover pancakes for later?

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.

What kind of sweet potato works best in pancakes?

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, they 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 2-Ingredient Pancakes, too.)

How to Store

Store leftovers, 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.
  • You can spoon the batter out of the blender, or pour it straight from the blender.
  • 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 stove top and pan, you may need to turn the heat down to medium-low to ensure the batter cooks all the way through without burning.
  • If using whole wheat flour, be sure not to run the blender too long—just long enough to make the ingredients smooth. This will help the pancakes stay light and fluffy.

Related Recipes

Fresh Apple Pancakes

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