This sweet potato pancakes recipe is a delicious and healthy twist on traditional pancakes. Made with fresh or canned sweet potato, they are packed with nutrients and have a unique sweet and spicy taste. These pancakes are perfect for breakfast or brunch, and can be topped with your favorite syrup or butter.

Why You’ll Love This Recipe

These sweet potato pancakes are SO delicious and make for the perfect start to any weekday breakfast or weekend brunch. We love to eat these as a family because both adults and kids enjoy their taste. They use a mixture of very simple ingredients, warming spices and of course a healthy dose of sweet potato.

Sweet potatoes are a fantastic source of fiber, potassium, vitamin A and vitamin C. You can make your own homemade mashed sweet potato for this recipe (I’ll teach you how!) or you can use the store-bought canned version to make prep time quicker.

Ingredients in Sweet Potato Pancakes

• White flour – you can also use white whole wheat flour or gluten-free flour. Alternatively you can blend up rolled oats and use oat flour in place of regular white flour.
• Baking powder – to help your pancakes get nice and fluffy.
• Spices – cinnamon, nutmeg and sea salt.
• Sweet potato puree- fresh or canned. See instructions below on how to make homemade puree.
• Almond milk – I prefer almond milk in this recipe but you can use dairy or dairy-free milk in place.
• Egg – one large egg to help these pancakes bind. I haven’t tried them with a flax egg but please let me know if you do!
• Vanilla extract – adds a nice flavor and sweetness.
• Maple Syrup – just a little bit to sweeten these up a touch + a drizzle of maple syrup for topping.
• Butter or Coconut Oil – for greasing the pan so these pancakes don’t stick to the griddle.

Homemade Sweet Potato Puree

You have a couple of options for making your sweet potato puree. You could steam your sweet potatoes on the stovetop or in the Instant Pot. You can also roast your sweet potatoes. It takes a bit longer but it’s hands-off (no need to peel!) and makes for the perfect tender sweet potato flesh.

To roast in the oven – Preheat oven to 425 degrees F. Wrap your sweet potato(es) in tinfoil and place directly on rack in oven. Bake until the sweet potato(es) are soft and the flesh gives easily when poked with a fork. This will take anywhere from 45-60 minutes, depending on the size of your sweet potatoes.

Remove from the oven, open foil carefully and allow to cool. Once you’re able to handle it/them, cut your sweet potato(es) and scoop out the flesh into a medium bowl. Use a potato masher or the back of a fork to mash up any remaining chunks. Use as directed in the recipe below.

How to Make Sweet Potato Pancakes

STEP 1: MIX DRY INGREDIENTS

In a large bowl whisk flour, baking powder, cinnamon, nutmeg + sea salt.

STEP 2: MIX WET INGREDIENTS

In a separate bowl combine sweet potato puree, almond milk, egg, vanilla extract and 1 tbsp maple syrup.

STEP 3: COMBINE TO FORM BATTER

Add dry ingredients to wet ingredients and stir to combine. If pancake batter is too thick add in a bit more almond milk.

STEP 4: COOK PANCAKES

Spray or melt butter or coconut oil in a large pan or skillet over medium heat. Add a 1/3 cup of batter to form pancakes. Cook until all bubbles have popped (about 3 mins) & flip over for 1 min. Repeat until all batter is used.

Bring on the Toppings!

• Maple syrup – You can’t go wrong adding maple syrup to your pancakes! Just try to grab the real stuff…I am Canadian after all!
• Nut butter – these sweet potato pancakes taste delicious with almond butter or even homemade pecan butter.
• Nuts– I love adding nuts to my sweet potato pancakes. Pecans taste delicious but even crushed almonds or hazelnut would be great!
• Preserves or fresh fruit – strawberry jam or fresh berries are a delicious topping!

The sky is truly the limit when it comes to pancake toppings. Let me know in the comments below what you top onto your sweet potato pancakes recipe!

Tips & Suggestions

Sweet Potato Pancakes for Baby – If you’re making these sweet potato pancakes for babies or toddlers you can serve as is or omit the salt to reduce the sodium and limit or remove the maple syrup. For younger babies, cook into small silver-dollar style pancakes. For older babies/toddlers cut into small pieces when serving.

Storage – Let’s chat storage! You can store these pancakes in an airtight container in the fridge for up to 5 days. Reheat in microwave or on stovetop. To freeze, lay in a single layer in a freezer bag. Divide layers with parchment paper so they don’t stick. Store flat.

Add chocolate chips – for a chocolately addition at a 1/3 cup of chocolate chips! You could also add crushed nuts (pecans are particularly delicious!).

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