Why You’ll Love This Sweet Potato Pancakes
- Unbeatable Flavor and Texture. The sweet potato gives these pancakes a wonderfully moist and tender crumb that’s far more interesting than your standard buttermilk version. They’re fluffy, but with a satisfying, almost cake-like density that feels really substantial.
- Meal-Prep Friendly. These pancakes freeze like a dream. Make a double batch on Sunday, and you’ve got a quick, wholesome breakfast ready for busy weekday mornings. Just pop them in the toaster—they reheat perfectly.
- Naturally Sweet and Nutritious. You can get away with using less added sugar because the sweet potato does a lot of the heavy lifting. Plus, you’re packing in a good dose of vitamin A and fiber without anyone even noticing—it’s a delicious little secret.
- Incredibly Versatile. Feel like pumpkin spice? Add it. Want a chocolate chip-studded treat? Go for it. These pancakes are a fantastic base recipe that you can customize to your heart’s content, making them a new weekend classic.
Ingredients & Tools
- 1 cup mashed, cooked sweet potato (cooled)
- 1 ¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup buttermilk, plus more if needed
- 1 large egg
- 2 tbsp melted butter or neutral oil, plus more for cooking
- 2 tbsp brown sugar or maple syrup
- 1 tsp vanilla extract
Tools: Large mixing bowl, medium mixing bowl, whisk, spatula, large skillet or griddle, measuring cups/spoons, ¼ cup measuring cup or ice cream scoop for portioning.
The quality of your mashed sweet potato really matters here—you want it smooth with no stringy bits. Roasting the sweet potato yourself (instead of boiling) will give you the deepest, richest flavor. And that buttermilk is non-negotiable; its tanginess balances the sweetness beautifully and reacts with the baking soda for maximum fluffiness.
Serves: 3-4 (makes about 10-12 pancakes) | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Get Your Sweet Potato Right. The best way is to prick a whole sweet potato a few times with a fork, bake it at 400°F (200°C) for 45-60 minutes until tender, then scoop out the flesh. You can also steam or boil chunks until soft. Just make sure it’s cooled before mixing into the batter.
- Buttermilk is Key. If you don’t have buttermilk, you can make a quick substitute: add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill with milk to the 1-cup line. Let it sit for 5 minutes until it curdles. It works in a pinch!
- Don’t Overmix the Batter. This is the golden rule of pancake-making. A few lumps in the batter are absolutely fine—in fact, they’re desirable. Overmixing develops gluten and will lead to tough, chewy pancakes instead of light, fluffy ones.
- Test Your Griddle Temperature. This is the difference between perfectly golden pancakes and burnt-on-the-outside, raw-on-the-inside disappointments. A drop of water should sizzle and dance across the surface. If it instantly vaporizes, it’s too hot; if it just sits there, it’s not hot enough.
How to Make Sweet Potato Pancakes
Step 1: Combine the Dry Ingredients. In your large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisking ensures the leavening agents and spices are evenly distributed, which is crucial for a consistent rise and flavor in every single bite. You’ll get a lovely whiff of warm spice—it’s a good sign you’re on the right track.
Step 2: Whisk the Wet Ingredients. In the medium bowl, combine the cooled mashed sweet potato, buttermilk, egg, melted butter (or oil), brown sugar, and vanilla extract. Whisk it all together until it’s relatively smooth. The mixture will be thick and beautifully orange. Don’t worry if there are a few tiny lumps of sweet potato; they’ll cook out and add character.
Step 3: Create the Batter. This is the most important step. Pour the wet sweet potato mixture into the bowl with the dry ingredients. Using your spatula, gently fold everything together. Stop folding when you no longer see large streaks of flour. The batter will be thick and might even seem a little lumpy—that is perfectly, one hundred percent okay. Resist the urge to keep stirring!
Step 4: Preheat and Grease Your Cooking Surface. Place your skillet or griddle over medium heat. Add a small pat of butter or a drizzle of oil. You want it to get hot enough that the butter sizzles but doesn’t burn immediately. A well-heated pan is what gives you those beautiful, golden-brown surfaces.
Step 5: Cook the Pancakes. Using your ¼ cup measure, scoop the batter onto the hot griddle, spacing them a few inches apart. They won’t spread as much as traditional pancakes because the batter is thicker. Cook for about 2-4 minutes. You’ll know it’s time to flip when the edges look set and little bubbles form on the surface and begin to pop.
Step 6: The Flip and Second Side. Slide your spatula underneath and confidently flip each pancake. They should be a deep golden brown. Cook for another 2-3 minutes on the second side until it’s also golden and the center is cooked through. You can press gently on the center—if it springs back, it’s done. Transfer to a plate and repeat with the remaining batter, adding more butter or oil to the pan as needed.
Serving Suggestions
Complementary Dishes
- Crispy Turkey Bacon or Sausage — The salty, savory crunch is the perfect counterpoint to the sweet, soft pancakes, creating a truly balanced breakfast plate.
- Scrambled Eggs with Chives — A plate of softly scrambled eggs adds a protein boost and a touch of savory elegance, making the meal feel extra special.
- Sautéed Apples or Pears — Cooking thin slices of apple or pear in a little butter and cinnamon until tender amplifies the autumnal vibe and adds a wonderful fruity component.
Drinks
- Hot Coffee with Cinnamon — A strong cup of coffee, especially with a pinch of cinnamon stirred in, complements the warm spices in the pancakes beautifully.
- Cold Glass of Milk — Sometimes the classic is best. A cold glass of milk is incredibly refreshing against the warm, spiced cakes.
- Spiced Chai Latte — If you want to double down on the cozy factor, a creamy chai latte mirrors the spices in the pancakes for a truly harmonious experience.
Something Sweet
- Maple Whipped Cream — Whip some cold heavy cream with a tablespoon of maple syrup until soft peaks form. It’s a decadent, cloud-like topping that’s far superior to the canned stuff.
- Toasted Pecans or Walnuts — A sprinkle of toasted, chopped nuts adds a fantastic textural contrast and a rich, nutty flavor that pairs wonderfully with sweet potato.
- Warm Maple Syrup and a Pat of Butter — You can’t go wrong with the timeless combination. Warming the syrup slightly before serving makes it pour like a dream.
Top Mistakes to Avoid
- Mistake: Using Hot Sweet Potato. If your mashed sweet potato is still warm when you add it to the wet ingredients, it can start to cook the egg on contact. This will throw off the texture of your final pancakes. Always let it cool to room temperature first.
- Mistake: Overmixing the Batter. I know I’ve said it before, but it’s the number one pancake pitfall. Overmixed batter = tough, dense, flat pancakes. A few lumps are your friend—they promise a tender result.
- Mistake: Incorrect Griddle Temperature. Too hot, and the outside burns before the inside cooks. Too low, and the pancakes will be pale, greasy, and absorb too much oil. Take a minute to get the temperature just right; it makes all the difference.
- Mistake: Pressing Down the Pancakes. Once you flip them, resist the urge to press down with your spatula. You’re not making paninis! Pressing deflates all the precious air bubbles that make them fluffy.
Expert Tips
- Tip: Rest the Batter. If you have an extra 5-10 minutes, let the mixed batter sit on the counter. This allows the flour to fully hydrate and the baking powder to start working, which can lead to an even lighter, fluffier texture.
- Tip: Keep Them Warm. To serve everyone at once, keep finished pancakes warm in a single layer on a baking sheet in a 200°F (95°C) oven. This prevents them from getting soggy while you finish cooking the whole batch.
- Tip: Add-Ins for Fun Variations. After you’ve folded the batter together, gently stir in a handful of chocolate chips, blueberries, or even chopped toasted pecans. Fold them in at the very end to avoid overmixing and to keep them from sinking.
- Tip: Perfect Pancake Shape. For perfectly round pancakes, use that ¼ cup measure and pour the batter from a low height directly onto the center of the hot spot. Don’t swirl it around—let it spread naturally.
FAQs
Can I make these pancakes gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Look for a blend that contains xanthan gum, which helps bind the batter and replicate the texture that gluten provides. The result will be just as delicious and fluffy. I’ve had great success with brands like Bob’s Red Mill.
Can I make the batter the night before?
I don’t recommend mixing the dry and wet ingredients together the night before, as the baking powder will lose its potency. However, you can absolutely prep the components. Whisk the dry ingredients in one bowl, mix the wet ingredients (except the buttermilk—add that in the morning) in another, cover both, and refrigerate. In the morning, just combine and cook!
Why are my pancakes gummy in the middle?
This usually points to two things: either the griddle wasn’t hot enough, causing the pancakes to steam instead of fry, or they were flipped too early. Make sure your surface is properly preheated and wait for those bubbles to form and pop on the surface before you flip. Patience is key!
Can I use canned sweet potato puree?
You can, but be careful to get 100% pure sweet potato puree, not sweet potato pie filling, which has added sugar and spices. The flavor might be a bit less robust than from a freshly roasted potato, but it will work in a pinch. Just be sure to drain any excess liquid from the can.
How do I freeze and reheat these pancakes?
Let the cooked pancakes cool completely on a wire rack. Then, place them in a single layer on a baking sheet and “flash freeze” for about an hour until solid. This prevents them from sticking together. Transfer the frozen pancakes to a freezer bag. They’ll keep for up to 3 months. Reheat directly from frozen in a toaster or a 350°F (175°C) oven until warm throughout.
Sweet Potato Pancakes
Whip up incredibly fluffy & nutritious sweet potato pancakes! This easy recipe uses leftover mashed sweet potatoes for a moist, flavorful breakfast that's perfect for meal prep.
Ingredients
Ingredients
-
1 cup mashed, cooked sweet potato (cooled)
-
1 ¼ cup all-purpose flour
-
2 tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
-
1 tsp ground cinnamon
-
¼ tsp ground nutmeg
-
1 cup buttermilk (plus more if needed)
-
1 large egg
-
2 tbsp melted butter or neutral oil (plus more for cooking)
-
2 tbsp brown sugar or maple syrup
-
1 tsp vanilla extract
Instructions
-
Combine the Dry Ingredients. In your large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisking ensures the leavening agents and spices are evenly distributed, which is crucial for a consistent rise and flavor in every single bite. You'll get a lovely whiff of warm spice—it's a good sign you're on the right track.01
-
Whisk the Wet Ingredients. In the medium bowl, combine the cooled mashed sweet potato, buttermilk, egg, melted butter (or oil), brown sugar, and vanilla extract. Whisk it all together until it's relatively smooth. The mixture will be thick and beautifully orange. Don't worry if there are a few tiny lumps of sweet potato; they'll cook out and add character.02
-
Create the Batter. This is the most important step. Pour the wet sweet potato mixture into the bowl with the dry ingredients. Using your spatula, gently fold everything together. Stop folding when you no longer see large streaks of flour. The batter will be thick and might even seem a little lumpy—that is perfectly, one hundred percent okay. Resist the urge to keep stirring!03
-
Preheat and Grease Your Cooking Surface. Place your skillet or griddle over medium heat. Add a small pat of butter or a drizzle of oil. You want it to get hot enough that the butter sizzles but doesn't burn immediately. A well-heated pan is what gives you those beautiful, golden-brown surfaces.04
-
Cook the Pancakes. Using your ¼ cup measure, scoop the batter onto the hot griddle, spacing them a few inches apart. They won't spread as much as traditional pancakes because the batter is thicker. Cook for about 2-4 minutes. You'll know it's time to flip when the edges look set and little bubbles form on the surface and begin to pop.05
-
The Flip and Second Side. Slide your spatula underneath and confidently flip each pancake. They should be a deep golden brown. Cook for another 2-3 minutes on the second side until it's also golden and the center is cooked through. You can press gently on the center—if it springs back, it's done. Transfer to a plate and repeat with the remaining batter, adding more butter or oil to the pan as needed.06
