These sweet potato pancakes are soft, fluffy, and buttery — made with simple ingredients and easy to prepare. They’re perfect for a holiday breakfast or feeding a crowd; one batch makes about 12 servings. Top with pecans and maple syrup for a cozy finish.
Ingredient Notes
- Sweet Potato – Use a cooked, mashed sweet potato. You can substitute canned sweet potato if needed.
- Melted Butter – Unsalted butter is recommended.
- Sugar – A mix of brown sugar and granulated white sugar keeps the pancakes soft and moist.
- Milk – Whole milk gives the best texture, but any milk will work. Avoid sweetened milks like sweetened almond milk.
- Ground Cinnamon – Pumpkin spice can be used instead for a warmer flavor.
How To Make
- Peel and chop the sweet potato into 2-inch chunks. Place the pieces in a saucepan, cover with water, bring to a boil, and cook about 15 minutes or until fork-tender.
- Drain and mash the sweet potato. Beat with an electric mixer for a smooth mash and allow it to cool 10–15 minutes so it won’t scramble the eggs.
- In a large bowl, whisk together the milk, eggs, melted butter, sweet potato mash, brown sugar, and granulated sugar until combined.
- Add the flour, salt, cinnamon, and baking powder. Stir until just combined; avoid overmixing to keep the pancakes tender.
- Preheat a griddle or nonstick skillet over medium-low heat. Add a little butter to the pan and, once melted, drop about 1/2 cup of batter per pancake onto the surface. Cook 2–3 minutes per side, until golden and cooked through.
- Serve warm with maple syrup, chopped pecans, and extra butter if desired. Enjoy!
Top Tips For The Perfect Sweet Potato Pancakes
- Preheat the skillet until hot but not smoking — too-hot pans will burn the outside while leaving the inside raw.
- Flip each pancake only once and avoid pressing down after flipping to keep them fluffy.
- Use a low-angle spatula when flipping to prevent splattering and keep the flip neat.
- Let the mashed sweet potato and melted butter cool slightly before mixing with eggs to prevent scrambling.
Can I Freeze These?
Yes. Cool pancakes completely, place parchment between each pancake, stack them, and seal tightly in a freezer bag. Freeze for up to 3 months. Reheat in a toaster or bake at 375°F for 7–10 minutes until warmed through.
Do I Have To Serve These With Maple Syrup?
Maple syrup is a classic pairing, but if you prefer not to use syrup, increase the sugar in the batter slightly to suit your taste or top with honey, yogurt, or a dusting of powdered sugar.
More Recipes You Might Enjoy
- Sweet Potato Cornbread
- Buttermilk Pancakes
- Nutella Stuffed Pancakes
- Crockpot Sweet Potato Casserole
If you try this recipe, please rate it in the recipe card and leave a comment with your feedback.
Sweet Potato Pancakes
By Julie Maestre
These sweet potato pancakes are soft, fluffy, and buttery. Simple to make and delicious served warm.
Prep: 10 mins | Cook: 5 mins | Total: 15 mins | Servings: 12
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 1/4 teaspoons ground cinnamon
- 3 teaspoons baking powder
- 2 eggs
- 1 1/2 cups whole milk
- 4 tablespoons unsalted butter, melted
- 3/4 cup mashed sweet potato (about 1 sweet potato cooked and mashed)
- 2 tablespoons granulated white sugar
- 2 tablespoons light brown sugar
- Extra butter for frying
Instructions
- Peel and chop the sweet potato into 2-inch chunks. Cover with water in a saucepan, bring to a boil, and simmer about 15 minutes or until fork-tender.
- Drain and mash the sweet potato, then beat with an electric mixer until smooth. Let cool 10–15 minutes.
- Whisk milk, eggs, melted butter, mashed sweet potato, brown sugar, and granulated sugar in a large bowl until combined.
- Fold in flour, salt, cinnamon, and baking powder; mix until just combined.
- Preheat a griddle or nonstick skillet over medium-low heat and add butter. Spoon about 1/2 cup batter per pancake onto the griddle and cook 2–3 minutes per side until golden.
- Serve warm with maple syrup, pecans, and extra butter if desired.
Notes
- Keep the skillet hot but not smoking to avoid burning the pancakes.
- Flip pancakes only once and don’t press them down after flipping.
- Use a low-angle spatula when flipping to keep things tidy.
Nutrition
Calories: 171 kcal | Carbs: 26 g | Protein: 4 g | Fat: 6 g
Nutrition information is an approximation.
Additional Info
Course: Breakfast, Holidays | Cuisine: American | Servings: 12