Sweet Potato Pancake

Perfectly fluffy and naturally sweet, this Sweet Potato Pancake is a cozy breakfast twist on traditional pancakes. Featuring creamy sweet potato puree and warm spices, these pancakes are hearty, flavorful, and perfect for breakfast, brunch, or an indulgent snack.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Naturally Sweet – Real sweet potato adds subtle sweetness without extra sugar.
Warm Spice Profile – Cinnamon and nutmeg bring cozy flavor.
Extra Fluffy – Buttermilk and a touch of whipped egg white for loft.
Breakfast Powerhouse – Packed with fiber, flavor, and nutrition.
Perfect for Fall & Beyond – Comforting year-round with seasonal flair.

Ingredients You’ll Need
• 1 cup mashed cooked sweet potato (about 1 medium potato)
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp brown sugar (optional)
• 1 cup buttermilk (regular or plant-based with 1 tsp vinegar)
• ½ tsp vanilla extract
• 1 large egg
• 2 tbsp melted butter or neutral oil
• Optional for extra fluff: 1 egg white, whipped to soft peaks
Tools You’ll Need
Mixing bowls
Whisk and rubber spatula
Measuring cups and spoons
Large skillet or griddle
Spatula

Step‑by‑Step Instructions
Step 1: Prep Batter
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar (if using).
In a separate bowl, combine mashed sweet potato, buttermilk, vanilla, egg, and melted butter until smooth. If using whipped egg white, gently fold it in now.

Step 2: Mix Carefully
Pour wet mixture into dry ingredients and stir gently until just combined. Some lumps are okay—avoid overmixing.

Step 3: Heat Pan
Heat a skillet or griddle to medium-low and grease lightly with butter or oil.

Step 4: Cook Pancakes
Pour about ¼ cup batter per pancake onto heated skillet. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook another 1–2 minutes until golden and cooked through.

Step 5: Serve Warm
Serve hot with butter, maple syrup, or Greek yogurt. Garnish with chopped pecans, sliced bananas, or a dusting of cinnamon if desired.

Tips for Perfect Pancakes
Use cooked sweet potato at room temperature.
Make batter ahead—cover and refrigerate for up to 24 hours before cooking.
Keep pancakes warm in a low oven (200°F) while you cook the rest.
Make them dairy-free by using plant-based buttermilk and oil instead of butter.

Serving Suggestions
With warm maple syrup and pecans
Topped with apple or berry compote
Served alongside fried eggs or bacon
Sprinkled with granola or coconut flakes

How to Store & Reheat
Storing: Refrigerate cooled pancakes in an airtight container for up to 3 days.
Freezing: Layer between parchment in a zip-top bag for up to 2 months.
Reheating: Toast in the oven at 350°F until warmed or microwave briefly (10–15 seconds per pancake).

Frequently Asked Questions

1. Can I use canned sweet potato purée? Absolutely—drain any excess liquid and measure by volume.
2. Can I make these gluten-free? Use a 1:1 gluten-free baking flour in place of regular flour.
3. Are they vegan? Yes—use plant-based milk, oil, and a flax egg in place of the egg.
4. How do I get extra fluffy? Separate the egg, whip the white to soft peaks, and fold gently.
5. Can I add mix‑ins? Yes—fold in blueberries, chocolate chips, or chopped nuts for flavor boosts.

Final Thoughts
Sweet Potato Pancakes are a deliciously comforting and nutritious breakfast choice. With warm spices, natural sweetness, and fluffy texture, they’re a delightful way to start your morning. Simple to make yet deeply satisfying, these pancakes will quickly become a favorite.

Whip up a batch, top them up, and enjoy the cozy goodness!

Preparation Time: 10 minutes
Cooking Time: 15 minutes (with stacked pancakes)
Total Time: ~25 minutes
Cuisine: American-Inspired Breakfast

Nutritional Information (Per Pancake, makes 8):
Calories: 120 | Protein: 3 g | Carbohydrates: 18 g | Fat: 4 g | Fiber: 2 g | Sodium: 200 mg

Print