Sweet Potato Pancakes are warm, cozy, and full of flavor, perfect for breakfast on a crisp fall morning or any time you’re craving something a little extra special. They’re soft and fluffy with a hint of natural sweetness from the sweet potatoes and a touch of cinnamon and nutmeg that makes each bite taste like home. Whether you top them with maple syrup, toasted pecans, or a pat of butter, these pancakes feel like comfort on a plate. If you love them, you’ll definitely want to try our Pumpkin Pancakes, another seasonal favorite we can’t get enough of!
How to Make Sweet Potato Pancakes
These pancakes come together quickly with just a few simple steps. Whisk the dry ingredients in one bowl and the wet ingredients in another, then combine until just mixed. Once your griddle or skillet is preheated, spoon about ⅓ cup of batter per pancake and cook until golden brown on both sides. Top with warm maple syrup and a sprinkle of chopped pecans for the perfect finish.
Mashed Sweet Potatoes
You can use homemade mashed sweet potatoes or canned sweet potatoes for this recipe. If you’re making them yourself, peel and cube 1-2 large sweet potatoes, then boil or roast until tender. Mash until smooth and let them cool before measuring. Canned sweet potatoes or yams (drained and mashed) work just as well for convenience. Just make sure they’re not sweetened, look for plain canned sweet potatoes packed in water.
Tips for the Best Pancakes
- Don’t overmix the batter: A few lumps ensure light, fluffy pancakes.
- Use room temperature ingredients: This helps the batter blend smoothly.
- Keep pancakes warm: Transfer cooked pancakes to a baking sheet in a 200°F oven while finishing the batch.
- Add-ins: Try folding in chopped pecans, mini chocolate chips, or a dash of orange zest for extra flavor.
Sweet Potato Pancakes
Ingredients
- 1½ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1½ cups whole milk
- 1 cup mashed sweet potatoes
- ¼ cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature, beaten
- 1 teaspoon vanilla extract
- Maple syrup, for serving
- Pecans, chopped, for serving
Instructions
- In a medium bowl, whisk together the flour, baking powder, kosher salt, nutmeg, and cinnamon until fully combined.
- In another medium bowl, whisk together the milk, mashed sweet potatoes, melted butter, eggs, and vanilla extract until smooth.
- Add the dry ingredients to the wet mixture. Stir just until combined and no dry pockets remain. Do not overmix; the batter should be slightly lumpy.
- Lightly spray a nonstick skillet or griddle with cooking spray and place over medium heat (about 350°F if using an electric griddle).
- Once hot, pour about ⅓ cup of batter onto the skillet for each pancake. Use the back of a spoon or measuring cup to gently spread the batter into a circle about 4 inches in diameter, if needed.
- Cook for 3 to 4 minutes, or until bubbles form on the surface and the edges look set.
- Flip and cook for another 3 to 4 minutes, or until golden brown on the other side.
- Before starting a new batch, wipe out the skillet with a paper towel and reapply cooking spray as needed. Repeat with the remaining batter.
- Serve warm with maple syrup and chopped pecans.
This recipe was inspired by iambaker.net’s Sweet Potato Pancake recipe.
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