This post may contain affiliate links. Please read our disclosure policy.
Sweet Potato Pancakes. Soft and fluffy sweet potato pancakes made with an overdose of spices and sweetened with maple syrup. Fall breakfast perfection.
These sweet potato pancakes are loaded up with warm and cozy fall flavors. Light, fluffy and tender, these pancakes are one of my favorite ways to sneak in some extra vegetables into my family.
Sweet Potato Pancake Ingredients & Possible Substitutions:
- Sweet Potato Puree: either make your own or purchase canned sweet potato puree from the market.
- Greek Yogurt: this helps make these pancakes tender and moist. If needed you can swap the yogurt for cooking oil.
- Milk: use your favorite, can sub for a dairy free milk if needed.
- Butter: adds a buttery flavor to the pancakes. Again this can be subbed with cooking oil if needed for dietary reasons.
- Egg: helps to bind the batter together.
- Maple Syrup: sweetens the pancakes.
- Flour: all purpose flour is used in this recipe.
- Baking powder & baking soda: both are needed (due to acidic ingredients) to make these pancakes rise and be light and fluffy.
- Nutmeg & Cinnamon: lightly spice the pancakes and complements the flavoring of the sweet potato and maple syrup.
- Vanilla Extract: add just a hint of vanilla to the pancakes.
How to make Sweet Potato Puree:
- Peel the sweet potatoes (this recipe uses approximately 10 ounces of sweet potato, just over half a pound) chop and boil until softened and fork tender.
- Place the softened sweet potato into a food processor or blender. Pulse completely until pureed.
- Add water if needed to get desired consistency.
How many Sweet Potatoes do I need?
This recipe uses 10 ounces of sweet potato puree. This can be canned, or to make it yourself simply follow the instructions provided to make sweet potato puree. I would recommend using about 3/4 of a pound of sweet potatoes which would be about 2 medium size sweet potatoes.
How to make this Sweet Potato Pancake Recipe:
- Prepare ingredients (sweet potato): this depends if you are making your own puree or using canned.
- Mix wet ingredients: combine the sweet potato puree, greek yogurt, milk, melted butter, egg, maple syrup and vanilla extract.
- Add in dry ingredients: add in the flour, baking powder, baking soda, nutmeg and cinnamon.
- Heat large skillet or griddle over medium heat. Spray the skillet with cooking spray or lightly grease with oil, or butter.
- Spoon batter onto hot skillet. Use a 1/4 cup to measure out the batter and to make the pancakes a uniform size. This helps to ensure even cooking.
- Cook over medium heat until batter starts to bubble in the center, carefully flip the pancakes with a spatula and continue to cook on the other side. Pancakes will have a golden look to them after cooking.
Frequently Asked Questions:
- Can I make this Pancake Batter ahead of time? No. The batter is best mixed up right before cooking due to the baking powder in the recipe. If you do end up with leftover batter you can store it in a sealed container in the refrigerator and sprinkle in a bit more baking powder just before cooking. If you notice the pancakes not getting enough rise, sprinkle and mix in a bit more.
- Can I freeze these Sweet Potato Pancakes? Yes! Let the pancakes cool completely to room temperature. Place the pancakes in a freezer safe container or bag. Freeze for up to 3 months.
- How Do I reheat Frozen Pancakes? Preheat oven to 350 degrees, place the pancakes on a large baking sheet in a single layer, cover with foil and bake for 10 minutes until warmed through. OR you can reheat in a microwave. I don’t recommend using a skillet since this can add additional coloring and overcook the outside of the pancake.
Tips for the BEST Sweet Potato Pancakes:
- Premake the Sweet Potato Puree the night before so that you have all your ingredients prepped for first thing in the morning.
- Flipping: Flip the pancakes after the middle batter of the pancake starts to bubble. Attempting to flip too early can result in your pancakes falling apart.
- Heat: Maintain a medium heat on the skillet. If cooked too hot the outside of the pancakes will darken while the inside of the pancakes will be uncooked.
- Seasonings: This recipe calls for cinnamon and nutmeg. Some other options could be to add cloves, all spice, pumpkin pie spice, or apple pie spice. Warm spice blends will all pair perfectly with the sweet potato and create a flavorful pancake!
- Keep them warm: my favorite method is to preheat my oven to 200 degrees. Once it reaches about 150 I turn the oven off. Keep the door closed. This keeps it nice and warm inside. Then place the cooked pancakes on a large baking sheet in the oven to keep warm while you finish making them. This way everyone can enjoy eating together.
More Breakfast Recipes you may enjoy:
Sweet Potato Pancakes
Soft and fluffy sweet potato pancakes made to the extreme with an overdose of spices and sweetened with maple syrup. Fall breakfast perfection.
Ingredients
- 1¼ cup (10 ounces) sweet potato puree
- 1 (5.3 ounce) greek yogurt plain or vanilla
- ½ cup milk
- 3 tbsp (45 g) unsalted butter melted
- 1 large egg
- 2 tbsp (30 ml) maple syrup
- 1 cup (120 g) all purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ½ tsp vanilla extract
Instructions
Sweet Potato Puree
- Bring a medium size pot of water to boil over medium heat (enough water to cover the potatoes).
- Peel and chop the sweet potatoes. Carefully place in the boiling water. Boil until fork tender.
- Transfer the softened sweet potato to a food processor or blender. Pulse until smooth. Add water if needed to get desired consistency.
Sweet Potato Pancakes
- In a large mixing bowl combine the sweet potato puree and greek yogurt. Add in the milk, melted butter, egg and maple syrup. Stir to combine.
- Add in the flour, baking powder, baking soda, salt, nutmeg and cinnamon to the mixing bowl. Stir to combine. Add in the vanilla extract and mix.
- Heat a large skillet over medium heat. Spray with cooking spray or melt some butter on the pan. Using a ¼ measuring cup scoop the pancake batter and pour onto the heated skillet. Work in batches of 3-4 pancakes depending on what can fit on the skillet.
- Cook the pancakes for about 2-3 minutes, you will notice bubbles forming on the top of the pancake batter, then flip to cook the other side for an additional 2-3 minutes. Remove the pancakes from the skillet and continue until all pancake batter is cooked.
Equipment
- skillet
Notes
Keep them warm: Preheat oven to 200 degrees. Once it reaches about 150, turn the oven off. Keep the door closed. This keeps it nice and warm inside. Then place the cooked pancakes on a large baking sheet in the oven to keep the cooked pancakes warm while cooking the additional batter.
Nutrition information doesn’t include additional butter and syrup as toppings.
Nutrition
Serving: 2pancakes | Calories: 223kcal | Carbohydrates: 34g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 304mg | Sugar: 11g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Maple Sweet Potato Pancakes first appeared on The Recipe Critic.
Recipe first appeared on House of Yumm October 25, 2017. Updated October 2, 2020 with new information.
My parents loved these, being old school I wasn’t sure they’ll try anything else except bacon & cheese but they started having this regularly. Thank you
I’m so glad they enjoy the recipe! Thank you!
It’s a great choice to start a day with pancakes. Thank you for the recipes!!!