Sweet Potato Pancakes
Fluffy, golden pancakes with the natural sweetness and warm spice of sweet potato. These pancakes have a slightly crisp edge and a soft, tender center that makes them feel like a special weekend treat, yet they come together with simple pantry staples in under 30 minutes.
For 4 servings
- prep · ~10 min
Boil the sweet potato until fork-tender.
Place the cubed sweet potato in a saucepan, cover with water, and bring to a boil. Cook until easily pierced with a fork, about 10 minutes. Drain well and mash until smooth. Let it cool slightly.
- mix · ~1 min
Combine the dry ingredients.
In a large mixing bowl, whisk together all-purpose flour, baking powder, cinnamon powder, ground nutmeg, and salt.
- mix · ~2 min
Whisk the wet mixture.
1.In a separate medium bowl, whisk milk, egg, melted butter, and brown sugar until smooth.2.Add the mashed sweet potato and whisk until fully combined and lump-free. - mix · ~5 min
Fold wet ingredients into dry ingredients.
Pour the sweet potato mixture into the flour mixture. Gently stir until just combined. A few small lumps are fine — overmixing makes tough pancakes. Let the batter rest for 5 minutes.
TIPA lumpy batter yields fluffier pancakes. Resist the urge to overmix. - fry · ~5 min
Cook the pancakes.
1.Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter.2.Pour about 1/4 cup of batter per pancake onto the hot surface.3.Cook until bubbles form on the surface and edges look set, about 2-3 minutes.4.Flip and cook the other side until golden brown, about 2 more minutes.TIPKeep heat at medium. Too hot and the pancakes burn before cooking through. - serve · ~1 min
Serve warm with maple syrup.
Stack the pancakes on plates and drizzle generously with maple syrup. Serve immediately while warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the sweet potato just until fork-tender to avoid waterlogged mash.
- 2Let the mashed sweet potato cool slightly before mixing to prevent melting the butter.
- 3Rest the batter for 5 minutes after folding to activate the baking powder for fluffier pancakes.
- 4Use a 1/4-cup measure to pour batter for even-sized pancakes that cook uniformly.
- 5Cook on medium heat and wait for bubbles on the surface to burst before flipping.
- 6Keep finished pancakes warm in a 200°F oven while you cook the rest of the batch.
- 7For extra crisp edges, wipe the pan clean and re-grease with butter between batches.
Adapt it for your goals.
Gluten-free
Replace the all-purpose flour with a 1:1 gluten-free baking blend. The sweet potato helps maintain moisture, so the texture stays soft.
veganVegan
Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and plant milk like oat or almond. Swap melted coconut oil for butter for a dairy-free, plant-based pancake.
high proteinHigh-protein
Swap 1/4 cup of the flour with vanilla or unflavored protein powder, and use Greek yogurt thinned with milk for the liquid. The extra protein makes these more filling.
lower sugarLower-sugar
Omit the brown sugar entirely; the sweet potato and maple syrup provide enough sweetness. Add a pinch more cinnamon for warmth.
Why this is on our healthy list.
Rich in Vitamin A
Sweet potatoes are packed with beta-carotene, which the body converts to vitamin A to support healthy vision and immune function.
Good Source of Fiber
Sweet potato provides dietary fiber that aids digestion and helps you feel full longer, especially when the skin is included in the mash.
Natural Sweetness, Less Refined Sugar
The sweet potato and maple syrup offer natural sweetness, allowing for less added brown sugar than standard pancake recipes.
Contains Antioxidants from Spices
Cinnamon and nutmeg add antioxidant compounds that help reduce inflammation and support overall wellness.
Frequently asked questions
Yes, leftover baked sweet potato works great — just mash it smooth. It may have a drier texture, so add a tablespoon more milk if the batter seems thick.
