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A stack of sweet potato pancakes topped with toasted pecans, butter, and maple syrup
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Sweet Potato Pancakes

Fluffy, warm, sweet potato pancakes are the perfect autumn breakfast or brunch dish. With hints of cinnamon, nutmeg, ginger, and brown sugar, these better-than-box-mix pancakes totally embrace the spirit (and flavors) of the season.
Course Breakfast
Cuisine American
Keyword autumn recipe, holiday morning, leftovers
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16 pancakes
Calories 84kcal

Equipment

  • Large bowls (2)
  • Whisk
  • Large skillet (or griddle)
  • Ladle (or measuring cup)
  • Spatula
  • Plate

Ingredients

  • 1 ¾ cups all-purpose flour see Notes
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon nutmeg
  • ½ teaspoon ginger
  • 2 tablespoons brown sugar see Notes
  • ½ cup mashed sweet potato see Notes
  • 1 ½ cups milk of choice
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • coconut oil for cooking
  • maple syrup optional, for topping
  • butter optional, for topping
  • toasted pecans optional, for topping

Instructions

  • In one large bowl, whisk together flour, baking powder, baking soda, cinnamon, kosher salt, nutmeg, ginger, and brown sugar.
    Dry ingredients for sweet potato pancakes in large glass mixing bowl
  • In second large bowl, whisk together mashed sweet potato, milk, and vanilla extract. Once combined, gently whisk in 2 large eggs.
    Wet ingredients for sweet potato pancakes in a large glass mixing bowl
  • Slowly pour wet ingredients into dry ingredients, whisking continually, until all ingredients are fully combined. Be careful not to overwork batter.
    Sweet potato pancake batter in large glass mixing bowl
  • Heat large skillet or griddle over medium heat. Once hot, add just enough oil to coat bottom of skillet. Heat oil until shimmering.
  • Ladle batter into skillet (or onto griddle) to form pancakes, being careful not to let pancakes touch. Note: I use ⅓ cup batter per pancake. Let pancakes cook, undisturbed, until bubbles begin to form on top of pancakes.
  • Gently flip pancakes over and cook 2 to 4 minutes on opposite side, until edges are golden brown. Transfer cooked pancakes to plate and repeat process with remaining batter until all pancakes have been cooked.
  • Divide pancakes as desired and top with maple syrup, butter, and toasted pecans (all optional). Serve warm.

Notes

  • Sweet Potato: You want to start with a sweet potato that's been fully cooked (baked, air fried, cooked in the Instant Pot, or microwaved) and then mashed up.
  • Make it Dairy Free: Use your favorite unsweetened dairy-free milk and use dairy-free butter for topping (or skip the butter completely).
  • Make it Gluten Free: Use 1 ¾ cups gluten-free all-purpose flour.
  • Make it Added Sugar Free: Use Brown Swerve instead of brown sugar.

Nutrition

Serving: 1pancake | Calories: 84kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 182mg | Potassium: 71mg | Fiber: 1g | Sugar: 3g | Vitamin A: 661IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg | Net Carbs: 13g