Description
These Sweet Potato Pancakes are fluffy, warmly spiced, and naturally sweetened with mashed sweet potato. A cozy twist on classic pancakes, they’re perfect for fall mornings, weekend brunches, or anytime you’re craving a hearty and wholesome breakfast.
Ingredients
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1 cup mashed cooked sweet potato (about 1 medium)
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1 1/4 cups all-purpose flour
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2 tbsp brown sugar
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1/4 tsp salt
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1 cup milk (dairy or non-dairy)
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2 large eggs
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2 tbsp melted butter or oil
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1 tsp vanilla extract
Optional Toppings:
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Maple syrup
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Chopped pecans
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Whipped cream
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Extra butter
Instructions
1 Mix the Dry Ingredients
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt
2 Combine the Wet Ingredients
In another bowl, mix mashed sweet potato, milk, eggs, melted butter, and vanilla extract until smooth
3 Make the Batter
Pour the wet ingredients into the dry ingredients
Stir gently until just combined—do not overmix (a few lumps are okay)
4 Cook the Pancakes
Heat a lightly greased skillet or griddle over medium heat
Scoop 1/4 cup of batter for each pancake onto the hot surface
Cook for 2–3 minutes until bubbles form on the surface and edges look set
Flip and cook another 1–2 minutes until golden brown and cooked through
5 Serve
Stack warm pancakes on a plate
Top with maple syrup, pecans, or your favorite toppings
Notes
For extra richness, use buttermilk in place of regular milk
Add mini chocolate chips or chopped nuts to the batter for variation
Leftover pancakes can be refrigerated or frozen and reheated in a toaster or oven
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Sweet Potato Pancakes, Fall Pancake Recipe, Fluffy Pancakes, Healthy Breakfast Idea