This homemade sweet potato pancake recipe is the perfect fall pancake twist! Making sweet potato pancakes has never been tastier than my easy recipe! These pancakes are sweet, buttery, and melt-in-your-mouth good. They are filled with tons of mashed sweet potato, warm cinnamon, nutmeg, cloves, a hint of vanilla, and brown sugar. Could anything be better?
Sweet Potatoes are a Southern staple, and you will find them at almost every holiday dinner table in some form or fashion. My family can’t get enough of sweet potatoes, and these pancakes are no exception! Some of our favorite sweet potato dishes include Candied Yams, Sweet Potato Chili, Sweet Potato Casserole, and, of course, Sweet Potato Pie. Once the weather starts to cool down, I immediately grab the sweet potatoes and start whipping up some of our favorite eats.
This sweet potato pancake recipe has easily become one of my kid’s favorite weekend fall breakfasts, but we have also served these delicious short stacks for brunch and dessert. I enjoy topping sweet potato pancakes with cinnamon butter, maple syrup, and chopped pecans. The combination is like no other….trust me! If you are looking for more delicious breakfast recipes, try my Buttermilk Pancakes, Pumpkin Waffles, Holiday French Toast Casserole, and Red Velvet Cinnamon roll recipes.
SWEET POTATO PANCAKE INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
All-purpose flour – I use all-purpose flour, but if you need gluten-free flour, you can substitute with a 1:1 ratio of gluten-free flour. Be sure to spoon and level the flour.
Mashed Sweet potato – One medium sweet potato, cooked, mashed
Milk – I use whole milk, but this can be substituted with nonfat milk or plant-based milk options.
Spices – Sweet cinnamon. nutmeg and a pinch of ground cloves
Eggs – one egg at room temperature.
Leaveners – Baking soda and baking powder (ensure it’s fresh)
Melted butter – a little melted butter is added for richness and flavor. This can be substituted with vegetable oil.
HOW TO MAKE SWEET POTATO PANCAKES
Follow these steps to make Sweet Potato Pancakes:
Before you get started, preheat the griddle or skillet. See tips below.
- Mix the dry ingredients – In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and the salt.
- Mix the wet ingredients – In another bowl, Whisk together milk, egg, vanilla extract, mashed sweet potato, brown sugar, and melted butter.
- Combine wet and dry – Pour the wet ingredients into the bowl with the dry.
- Mix – Mix the wet and dry to combine.
- Make the pancakes – Grease the skillet using non-stick spray. Then, pour batter (about ¾ cup) into the skillet and cook until golden brown, 3 to 4 minutes. Continue until you have used all the batter.
- Keep Warm – Place cooked pancakes on a parchment-lined sheet pan in a preheated oven at 180°F – 200°F to keep warm.
SWEET POTATO PANCAKES PRO TIPS
- Preheat the griddle or skillet: Preheat the griddle or skillet on low heat for about 5 minutes, then turn up the heat to medium before adding oil and the pancake batter.
- Keep cooked pancakes warm. Place the cooked pancakes on a sheet pan and keep them warm in a preheated oven at 180°F – 200°F until you are ready to serve them.
- Add nuts. Toasted or candied pecans are a great way to add crunch and flare to these pancakes.
- Use room-temperature dairy. I always take out my eggs ahead of time or place them in warm water to ensure that they are not too cold before adding them. I also place the milk in a microwave for a few seconds to remove the chill from it.
- Use holiday leftovers. Have leftover holiday sweet potatoes? Using leftover mashed sweet potatoes from your holiday gathering is a great way to use table scraps, reducing waste while also making something delicious.
- Double the recipe. This recipe makes about 10 pancakes, but can easily be doubled or tripled for a crowd!
Sweet Potato Pancakes
10
pancakes5
minutes8
minutes13
minutesKeep the screen of your device on
Ingredients
1 1/2 cup all-purpose flour
1 1/4 cup milk
1 cup sweet potato (about 1 medium sized) cooked, mashed
1 egg at room temperature
1/4 cup brown sugar
4 Tbsp melted butter
2 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
3/4 tsp salt
1/4 tsp nutmeg
1/8 tsp ground cloves
Directions
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and the salt.
- In another bowl, Whisk together milk, egg, vanilla extract, mashed sweet potato, brown sugar, and melted butter.
- Pour the wet ingredients into the bowl with the dry and mix well to combine.
- Heat the griddle or skillet over medium-high heat and evenly add 1 tsp of oil or melted butter to the skillet. Pour or scoop the batter onto the griddle, using approximately 1/3 cup. Use a spatula to spread the batter out to form into a circle.
- Cook for 2 to 3 minutes, then flip the pancake to cook the other side. Repeat until all of the batter has been used. Place pancakes on a line sheet pan and keep pancakes warm in a warm oven until ready to serve.
Recipe Video
Notes
- Preheat the griddle or skillet on low heat for about 5 minutes, then turn up the heat to medium before adding oil and the pancake batter.
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