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    Home » Blog » Breakfast » Best Sweet Potato Pancakes

    Best Sweet Potato Pancakes

    Published: Jun 9, 2021 · Modified: Oct 18, 2022 by Aimee Mars · This post may contain affiliate links.

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    Fluffy, homemade, and deliciously decadent, this is the Best Sweet Potato Pancakes recipe. Made with buttermilk and spices of cinnamon, nutmeg, and ginger for a rich fall or even year-round breakfast. Stack these pancakes high and drench them in maple syrup.

    Sweet potato pancakes topped with cinnamon, whipped cream, and drizzled in syrup.

    Why This Recipe Works

    No, this isn’t a healthy pancake recipe and it’s a good thing too. These pancakes are made from scratch with traditional ingredients, including buttermilk, for a rich rustic flavor. They’re perfect for fall but tastes delicious all year long.

    They’re not too sweet. Pancakes are best stacked a mile high and topped with maple syrup, whipped cream, and sprinkled with nuts. These pancakes are a perfect pair to these decadent toppings.

    Don’t want to worry about breakfast all week (or better yet during the busy holidays, especially Thanksgiving)? These pancakes store really well. Make a double, or triple batch and enjoy them all week long for a deliciously easy morning.

    This is a basic buttermilk pancake recipe with the addition of sweet potatoes. They’re super easy to make and the dry ingredient mix can be made ahead and stored in your pantry.

    Not only are these pancakes fluffy, but they also have a thick and dense texture making them super hearty and filling.

    Ingredients You’ll Need

    Sweet potato pancake ingredients in bowls.
    • Sweet Potatoes: for this recipe, you can roast sweet potatoes and then mash them or you can use canned sweet potato puree. If you use canned sweet potatoes then add ¼ cup of flour to the dry ingredients.
    • Buttermilk: if you’d prefer to not purchase an entire carton of buttermilk you can make you’re own by placing 1 ¼ teaspoons of vinegar or lemon juice into a measuring cup and filling it up to 1 ½ cups. Use a whisk to mix it together for about 30 seconds, which will curdle the milk and give it that buttermilk flavor.
    • Butter: the butter is for cooking the pancakes, but you can also use cooking spray if you have a non-stick cooking pan.

    Ingredient Swaps

    • Sweet Potatoes: certainly if you swap the sweet potatoes the recipe will change significantly, but pureed pumpkin is equally delicious. You can also use russet potatoes for a savory flavor.
    • Spices: for a more savory pancake swap the nutmeg and ginger for curry powder, turmeric, or cayenne powder. You can also use apple pie spice or pumpkin spice.
    • Vanilla: sometimes in baking, I like to swap out the vanilla extract for almond extract, which makes a delicious nutty flavor addition. You can also use coconut or rum extract as well.

    Toppings

    Personally, I think what goes on top of the pancakes is just as important as the ingredients that go in them. Below are some toppings for the pancakes that I like to use.

    • Maple Syrup (warmed)
    • Whipped Cream
    • Crushed Nuts. Pecans are a delicious option.
    • Crumbled Bacon
    • Mini Marshmallows
    • Strawberry Sauce

    Step-By-Step Instructions

    Sweet potato pancakes process steps 1 and 2.
    • Mix the dry ingredients: whisk together the flour, baking powder, baking soda, brown sugar, salt, and spices in a large mixing bowl.
    • Mix the wet ingredients: mix together the buttermilk and sweet potato puree until incorporated. Then beat in the eggs and vanilla extract.
    Sweet potato pancake batter in a mixing bowl with a wooden spoon.
    • Prepare the Batter: pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined (don’t overmix). Some lumps are okay.
    • Cook: Melt the butter in a non-stick skillet over medium heat and pour ¼ cup of the batter into the pan. Cook until it begins to bubble and then flip to the other side. Remove once they turn golden brown. Repeat with the remaining batter.

    Recipe Notes and Expert Tips

    • Spoon and level the flour into the measuring cups to ensure you don’t have too much, which will make them too gritty and dry.
    • Before flipping the pancakes make sure they start to bubble otherwise the bottom won’t be toasted enough.
    • These pancakes are very dense and thick because of the sweet potatoes so they take a little longer to cook than traditional pancakes. You also don’t want to cook them at too high of a temperature otherwise the insides will be raw and the outside over-cooked. A medium setting is best.
    • Smaller-sized pancakes are easier to flip (remember these are dense) so measure out less than ¼ cup for each pancake.
    • To make fluffy pancakes check your baking powder expiration date to ensure it’s not expired and don’t overmix the batter. Some lumps are okay.
    • For crispy pancakes. To get crispy pancakes place them in the oven or toaster for a slightly crispy and crunchy taste.
    • To save time make the sweet potato puree a day or two before you plan on preparing this recipe.
    • To keep the pancakes warm heat your oven to 200ºF and place the prepared pancakes on a baking sheet and cover them with foil until ready to serve.

    Equipment Needed

    You won’t need much to prepare these pancakes and you probably already have the equipment you need, but I’ve listed out some of my favorite items that make preparing them easier.

    • Batter Bowl: This is also a large mixing bowl that great for pouring the batter out easily.
    • Batter Dispenser: This handy too helps keep your kitchen mess free and you can measure out the perfect pancakes.
    • Pancake Molds: While not necessary these pancake molds make this breakfast even more fun than it already is.
    • Burner Griddle: A griddle that spans two burners makes preparing pancakes super simple and quicker.

    How to Serve

    These pancakes make a great base for a sweet or savory meal or even a sweet and savory mix. My personal favorite is to serve them loaded with sweets, but if you’re preparing them for a brunch then savory is a delicious option.

    • Sweet: serve them with warmed maple syrup and whipped cream like shown in the pictures or add some butter, pecans, honey, marshmallows or chocolate chips. The sweeter the better!
    • Savory: top these pancakes with a fried egg, crumbled bacon, creme fraiche, or some whipped cream cheese for a savory option.

    Storage Information

    Storing leftovers. Place leftover sweet potato pancakes in an air-tight container in the refrigerator for up to 5 days. They’re great for meal prep or busy mornings so I recommend making a double batch.

    To freeze. Prepare the pancakes as directed and let cool completely before wrapping them in plastic wrap and then placing them in a freezer-safe container. I like to wrap an individual serving together. They will last for up to 3 months in the freezer.

    Stacked sweet potato pancakes drizzled in syrup.

    Frequently Asked Questions

    Can I use mashed sweet potatoes or leftovers?

    Yes! This is a great way to use up some leftover mashed potatoes or sweet potato casserole. Follow the recipe as directed and use ¾ cup of the mashed potatoes.

    Can I use canned sweet potato puree?

    Yes. Canned sweet potatoes sometimes have added sugar and other ingredients so try to find a simple organic brand. Since they don’t have the bulk of homemade pureed potatoes then add ¼ cup of flour to the dry ingredients.

    Can this be made ahead?

    Yes. Make these at the beginning of the week and enjoy them all week long. They will last in the fridge if kept in an air-tight container for up to 5 days. Just reheat them in the microwave for 30 seconds when you plan to eat them.

    Can I make the batter ahead?

    No. The baking powder immediately begins to react once mixed with the wet ingredients and will lose its efficiency over time. You could mix the dry ingredients and the wet leaving them separate until you plan on cooking the pancakes.

    Can I use gluten-free flour?

    Yes. I suggest using a good-quality measure-for-measure gluten-free flour in place of all-purpose flour.

    Related Recipes

    • Easy Healthy Pumpkin Pancakes
    • Gingerbread Pancakes
    • Make-Ahead Pumpkin French Toast Casserole
    • Pumpkin Spice Waffles

    If you made this recipe I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!

    Sweet potato pancakes stacked and covered in maple syrup and topped with whipped cream.

    Sweet Potato Pancakes from Scratch

    Fluffy, homemade, and deliciously decadent, this is the Best Sweet Potato Pancakes Recipe. Made with buttermilk and spices of cinnamon, nutmeg, and ginger for a rich fall or even year-round breakfast. Stack these pancakes high and drench them in maple syrup.
    5 from 6 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Total Time: 45 minutes
    Servings: 4 Servings
    Calories: 427kcal
    Author: Aimee Mars

    Equipment

    • Whisk
    • Measuring Cups and Spoons
    • Large Mixing Bowl
    • Medium Mixing Bowl
    • Wooden Spoon
    • Large Non-Stick Skillet

    Ingredients

    • 1¾ cup Flour
    • 2 teaspoons Baking Powder
    • ½ teaspoon Baking Soda
    • 2 tablespoons Brown Sugar
    • 1 teaspoon Salt
    • 1 teaspoon Cinnamon
    • ¼ teaspoon Ground Nutmeg
    • ¼ teaspoon Ground Ginger
    • 1½ cup Buttermilk
    • 2 small Sweet Potatoes about ¾ cups, cooked and pureed/mashed
    • 2 large Eggs
    • 1 teaspoon Vanilla Extract
    • 2 tablespoons Butter divided
    • Maple Syrup for serving

    Instructions

    • Whisk together the flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and ginger in a large mixing bowl.
    • In a separate medium-sized mixing bowl whisk together the buttermilk and mashed sweet potatoes. Beat in the eggs and vanilla until smooth.
    • Mix the wet ingredients into the dry and stir with a wooden spoon until combined.
    • Melt the butter in a large non-stick skillet or griddle over medium heat. Pour ¼ cup or a little less of the pancake batter into the skillet. Cook until the pancake begins to bubble then flip it over to the other side and cook until it's golden orange in color.
    • Repeat the last step with the batter until it's gone. Serve with maple syrup.

    Notes

    Nutrition calculation doesn’t include maple syrup.
     
    • Spoon and level the flour into the measuring cups to ensure you don’t have too much, which will make them too gritty and dry.
    • Before flipping the pancakes make sure they start to bubble otherwise the bottom won’t be toasted enough.
    • These pancakes are very dense and thick because of the sweet potatoes so they take a little longer to cook than traditional pancakes. You also don’t want to cook them at too high of a temperature otherwise the insides will be raw and the outside over-cooked. A medium setting is best.
    • Smaller-sized pancakes are easier to flip (remember these are dense) so measure out less than ¼ cup for each pancake.
    • To make fluffy pancakes check your baking powder expiration date to ensure it’s not expired and don’t overmix the batter. Some lumps are okay.
    • For crispy pancakes. To get crispy pancakes place them in the oven or toaster for a slightly crispy and crunchy taste.
    • To save time make the sweet potato puree a day or two before you plan on preparing this recipe.
    • To keep the pancakes warm heat your oven to 200ºF and place the prepared pancakes on a baking sheet and cover them with foil until ready to serve.
     
    Storing leftovers. Place leftover sweet potato pancakes in an air-tight container in the refrigerator for up to 5 days. They’re great for meal prep or busy mornings so I recommend making a double batch.
    To freeze. Prepare the pancakes as directed and let cool completely before wrapping them in plastic wrap and then placing them in a freezer-safe container. I like to wrap an individual serving together. They will last for up to 3 months in the freezer.

    Nutrition

    Serving: 1Serving | Calories: 427kcal | Carbohydrates: 67g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 939mg | Potassium: 651mg | Fiber: 4g | Sugar: 13g | Vitamin A: 9682IU | Vitamin C: 2mg | Calcium: 244mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!

    More Breakfast Recipes

    • Strawberry Latte
    • English Scones
    • Cranberry Orange Scones
    • Sausage Balls without Bisquick Recipe

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    Comments

    1. Andrea says

      October 14, 2022 at 7:32 pm

      5 stars
      These Fall flavored fluffy pancakes are making me hungry. I can’t wait to dig into a stack of these.

      Reply
      • Ashley says

        October 17, 2022 at 8:14 pm

        Thanks, Andrea! I hope you enjoyed them!

        Reply
    2. cam says

      October 14, 2022 at 7:16 pm

      5 stars
      I could honestly eat these pancakes any time of year they were SO good!!!

      Reply
      • Ashley says

        October 17, 2022 at 8:14 pm

        So glad to hear! Thanks for stopping by!

        Reply
    3. Holley says

      October 14, 2022 at 7:07 pm

      5 stars
      These pancakes are perfect for Thanksgiving brunch! So good, I’ll make them year-round!

      Reply
      • Ashley says

        October 17, 2022 at 8:14 pm

        Thank you so much, Holley! The pancakes are a yummy treat on Thanksgiving and year-round!

        Reply
    4. Kristine says

      October 14, 2022 at 7:05 pm

      5 stars
      We LOVED these pancakes. Such a flavorful breakfast for the fall. I’ll make this again, thank you!

      Reply
      • Ashley says

        October 17, 2022 at 8:13 pm

        Thanks, Kristine! I’m so glad y’all loved the pancakes!

        Reply
    5. Sue says

      October 14, 2022 at 6:14 pm

      5 stars
      I’ve always loved pumpkin pancakes but never thought to make them with sweet potatoes…this is genius!

      Reply
      • Ashley says

        October 17, 2022 at 8:13 pm

        So glad to hear you loved this! Enjoy all the pumpkin recipes during this season – my favorite!

        Reply

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