Sweet Potato Pancakes Recipe Easy Comforting Breakfast

The smell of sweet potato pancakes sizzling on the griddle—warm and slightly caramelized—is pure morning bliss. These comforting pancakes are not only delicious but also a clever way to use up leftover sweet potatoes. Let’s be honest, leftovers can sometimes get boring, but this recipe transforms them into a breakfast treat that feels indulgent and special. If you love cozy, hearty breakfasts that feel like a hug in food form, this recipe is for you.

I first stumbled upon the idea of sweet potato pancakes after a holiday dinner left us with an abundance of mashed sweet potatoes. Rather than let them sit forgotten in the fridge, I decided to experiment. After a few tries (and a couple of messy griddles), I crafted this recipe. It’s now a staple in our house, especially during chilly mornings when comfort food is just what the soul needs.

These pancakes are fluffy, slightly sweet, and spiced with warm cinnamon and nutmeg. They’re perfect for cozy breakfasts, brunch gatherings, or even a snack with coffee. Plus, they’re packed with vitamins and nutrients from the star ingredient—sweet potatoes. Whether you’re meal-prepping for the week or feeding a crowd on a lazy Sunday, these pancakes will win everyone over. And yes, they’re just as good reheated the next day!

Why You’ll Love This Recipe

• Quick & Easy: These pancakes come together in about 30 minutes, making them perfect for busy mornings.
• Waste-Free Cooking: A great way to use leftover mashed sweet potatoes—no food waste here!
• Simple Ingredients: Pantry staples like flour, eggs, and spices keep this recipe accessible.
• Deliciously Comforting: Fluffy, slightly sweet pancakes with warm spices like cinnamon and nutmeg—it’s the ultimate comfort food.
• Family Friendly: Kids love the sweetness, while adults appreciate the wholesome ingredients.
• Versatile: These pancakes pair beautifully with everything from syrup to whipped cream to fresh fruit.

What sets this recipe apart is the texture and flavor balance. The sweet potatoes give these pancakes a soft, moist center while still being light and fluffy. Plus, the spices add warmth without overpowering the natural sweetness of the potatoes. Whether you’re serving them for breakfast or brunch, these pancakes are guaranteed to be a hit.

What Ingredients You Will Need

This recipe uses simple ingredients you probably already have in your kitchen. Here’s what you’ll need:

• Mashed sweet potatoes: About 1 cup (leftover or freshly mashed). Use plain mashed sweet potatoes without added sugar or seasoning.
• All-purpose flour: 1 cup (or substitute with whole wheat flour for a nuttier flavor).
• Baking powder: 1 teaspoon (for fluffy pancakes).
• Cinnamon: 1 teaspoon (adds warmth and flavor).
• Nutmeg: 1/4 teaspoon (optional but recommended for extra depth).
• Salt: A pinch (balances the sweetness).
• Milk: 1/2 cup (use dairy or plant-based milk like almond or oat milk).
• Eggs: 2 large (helps bind the ingredients).
• Vanilla extract: 1 teaspoon (adds a subtle richness).
• Butter: For greasing the griddle (or use oil if preferred).

If you don’t have mashed sweet potatoes handy, you can quickly microwave or roast a sweet potato, mash it, and let it cool slightly before using. For gluten-free pancakes, swap the flour for gluten-free all-purpose flour.

Equipment Needed

You don’t need fancy tools for this recipe. Here’s what you’ll need:

• Mixing bowls: One for dry ingredients and one for wet ingredients.
• Whisk or fork: To mix the batter.
• Griddle or non-stick pan: A flat surface works best for pancakes.
• Spatula: For flipping the pancakes.
• Measuring cups and spoons: To ensure accurate measurements.

If you don’t have a griddle, a large skillet works just fine. I recommend using a non-stick surface to avoid sticking and ensure even cooking. And don’t forget to preheat your pan—it makes all the difference!

Preparation Method

1. In a large bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, combine the mashed sweet potatoes, milk, eggs, and vanilla extract. Mix until smooth.
3. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing—lumps are okay!
4. Preheat your griddle or skillet over medium heat. Add a small dab of butter or oil to grease the surface.
5. Scoop 1/4 cup of batter onto the hot griddle for each pancake. Spread slightly if needed.
6. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set.
7. Flip the pancakes carefully with a spatula and cook for another 2 minutes, or until golden brown.
8. Repeat with the remaining batter, greasing the pan as needed between batches.
9. Serve warm with your favorite toppings—maple syrup, butter, or fresh fruit.

Cooking Tips & Techniques

• Don’t Overmix: Overmixing the batter can lead to dense pancakes. Stir just until the ingredients come together.
• Preheat Properly: Make sure your griddle or pan is fully heated before adding the batter. A drop of water should sizzle when it hits the surface.
• Flip with Confidence: Wait until bubbles form and the edges look set before flipping to avoid tearing the pancakes.
• Keep Warm: Place cooked pancakes on a baking sheet in a 200°F (93°C) oven while you finish the batch.
• Troubleshooting: If your pancakes stick, add a bit more butter or oil to the pan, and ensure it’s hot enough before pouring the batter.

Variations & Adaptations

Here are some fun ways to customize this recipe:

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Spiced-Up: Add a pinch of ginger or cardamom for extra warmth.
• Protein Boost: Mix in a scoop of protein powder or replace half the flour with almond flour.
• Seasonal Twist: Top pancakes with caramelized apples or pecans in the fall.
• Vegan Option: Replace eggs with flax eggs and use almond milk instead of dairy milk.

Personally, I love adding a handful of chopped pecans to the batter for a bit of crunch. Experiment and make it your own!

Serving & Storage Suggestions

Serve these pancakes hot with your favorite toppings. Here are some ideas:

• Classic: Butter and maple syrup.
• Fruity: Fresh berries or sliced bananas.
• Indulgent: Whipped cream and a sprinkle of cinnamon.
• Nutty: Chopped walnuts or pecans.

To store, let the pancakes cool completely, then place them in an airtight container. They’ll keep in the refrigerator for up to 3 days or in the freezer for up to a month. Reheat in the microwave or toaster for easy mornings. Bonus: They taste even better the next day as the spices deepen in flavor!

Nutritional Information & Benefits

Here’s an approximate nutritional breakdown per serving (2 pancakes):

• Calories: 180.
• Protein: 5g.
• Carbohydrates: 28g.
• Fiber: 3g.
• Fat: 5g.

Sweet potatoes are loaded with vitamin A, fiber, and antioxidants, making these pancakes a nutrient-packed breakfast option. Plus, they’re naturally sweetened and lower in added sugar than traditional recipes. If you’re looking for a hearty, healthy way to start your day, this recipe delivers!

Conclusion

These comforting sweet potato pancakes are the perfect way to transform leftovers into a delicious breakfast treat. Their fluffy texture, warm spices, and natural sweetness make them a recipe worth saving—and sharing. I love how versatile they are, whether you’re keeping it classic with syrup or getting creative with toppings.

So grab those leftover sweet potatoes and give this recipe a try! I’d love to hear how you customize it—leave a comment below with your favorite variations and tips. Let’s make breakfast the coziest meal of the day!

FAQs

Can I use canned sweet potato puree?

Yes, canned sweet potato puree works perfectly as long as it’s unsweetened.

How do I make these pancakes vegan?

Replace the eggs with flax eggs and use plant-based milk like almond or oat milk.

Can I freeze these pancakes?

Absolutely! Freeze them in a single layer, then transfer to a zip-top bag. Reheat in the toaster or microwave.

What toppings go best with sweet potato pancakes?

Maple syrup, whipped cream, fresh fruit, or chopped nuts are all fantastic options.

Can I use whole wheat flour instead of all-purpose flour?

Yes, but the pancakes may be slightly denser. You can use half whole wheat and half all-purpose for a balanced texture.

Print