Fluffy Sweet Potato Pancakes | Easy Recipe

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Why You’ll Love These Sweet Potato Pancakes

A few years ago, the morning after Thanksgiving, I was staring at a container of leftover mashed sweet potatoes in my fridge. I had just had my baby (he was two weeks old at the time!), and we’d ordered our Thanksgiving dinner from Cracker Barrel that year to keep things low-key. It was one of the best decisions we made – the food was delicious, cleanup was a breeze, and we got to focus on what mattered most: family time and rest. But there I was the next morning with leftover sweet potatoes and a family that needed breakfast.

That’s when I discovered the magic of sweet potato pancakes! I threw together what I had in the kitchen, and honestly, I was blown away by how fluffy and flavorful they turned out. These pancakes are now a family favorite that we make year-round – not just with Thanksgiving leftovers. The sweet potatoes make them incredibly moist and fluffy, while the cinnamon, allspice, and nutmeg give them that cozy fall flavor we all crave.

I’m telling you, once you try these, regular pancakes just won’t hit the same. There’s something about the natural sweetness and velvety texture that sweet potatoes bring to breakfast that makes these absolutely irresistible. My kids request these constantly, and I’m always happy to make them because they’re so easy and I love knowing they’re getting some extra nutrients with their pancakes!

Here’s why this is the best sweet potato pancakes recipe:

• Fluffy and Moist: Sweet potatoes create the most tender, fluffy pancakes that stay moist inside with perfectly golden edges
• Perfect for Leftovers: This is hands-down the best way to use up leftover mashed sweet potatoes or even sweet potato casserole from Thanksgiving
• Warm Fall Spices: The combination of cinnamon, allspice, and nutmeg makes these taste like autumn morning perfection
• Easy to Make: You probably have all these ingredients in your pantry right now – nothing fancy or hard to find
• Kid-Approved: Even my picky eaters devour these! The subtle sweetness and familiar pancake format make them a winner
• Great for Meal Prep: Make a double batch on Sunday and freeze them for easy weekday breakfasts all week long
• Ready in 30 Minutes: From mixing bowl to breakfast table in under half an hour, which is perfect for lazy weekend mornings

What Are Sweet Potato Pancakes?

If you’ve never had sweet potato pancakes before, you’re in for such a treat! Let me break down what makes these different from your regular buttermilk pancakes.

Sweet potato pancakes are fluffy breakfast pancakes made with mashed or pureed sweet potatoes mixed into a classic pancake batter. The sweet potatoes add natural sweetness, a beautiful golden-orange color that just screams fall, and create an incredibly moist, tender texture that regular pancakes can’t compete with. They’re typically seasoned with warm spices like cinnamon and nutmeg, making them taste like a cross between regular pancakes and sweet potato pie – and trust me, that’s a very good thing!

The texture is what really sets these apart. While regular pancakes can sometimes be dry or dense if you’re not careful, sweet potatoes add so much moisture that these stay fluffy and tender every single time. They’re sturdy enough to hold up to syrup without getting soggy, but still light enough that you can easily stack them high.

Sweet vs. Savory: This recipe is on the sweet side, perfect for breakfast with maple syrup and butter. But here’s the cool thing – you can totally make savory sweet potato pancakes too by omitting the sugar and adding herbs and spices instead. I’ve made them savory for dinner and topped them with fried eggs and avocado, and let me tell you, it’s amazing! But for this recipe, we’re going all-in on that cozy, sweet breakfast vibe.

Ingredients for Sweet Potato Pancakes

One of my favorite things about this recipe is how simple the ingredient list is. You don’t need any fancy or hard-to-find ingredients – just basic pantry staples plus sweet potatoes. I always keep these ingredients on hand during the fall and winter months because we make these pancakes so often. Let me walk you through what you’ll need and why each ingredient matters:

For the Pancakes:

• Mashed Sweet Potatoes (1¼ cups): This is the star of the show! You can use leftover mashed sweet potatoes from dinner, freshly baked sweet potatoes, or even canned if you’re in a pinch (just drain them well and mash smooth). I find that baked sweet potatoes give the deepest, most caramelized flavor because the natural sugars concentrate as they roast. If you’re making them fresh just for this recipe, it only takes about 45 minutes to bake them.
• All-Purpose Flour: This provides the structure that holds your pancakes together and gives them that classic pancake texture. I’ve tried this with whole wheat flour too, and while it works, all-purpose gives you the fluffiest results.
• Baking Powder: This is absolutely key for getting those tall, fluffy pancakes we all love. Please, please check the expiration date on your baking powder! I learned this the hard way when I made flat pancakes one morning and couldn’t figure out why – turned out my baking powder was two years old. Fresh baking powder makes all the difference!
• Eggs: These help bind everything together and add richness. They also contribute to the fluffy texture by adding air when you mix them in.
• Milk: I use whole milk for the richest flavor and best texture, but honestly, any milk works here – I’ve made these with 2%, almond milk, and even oat milk when that’s what I had on hand. They all turn out great!
• Butter: Melted butter adds so much richness and flavor to these pancakes. Don’t skip this or substitute with oil – the butter really makes them special.
• Sugars: I use both granulated and brown sugar in this recipe. The granulated sugar adds straightforward sweetness, while the brown sugar brings a deeper, almost caramel-like flavor that pairs beautifully with the sweet potatoes. It’s not a ton of sugar – just enough to enhance the natural sweetness without making them taste like dessert.
• Vanilla Extract: This enhances all the other flavors and adds warmth. I splurged on some really good vanilla extract a while back, and I swear it makes everything taste better. It’s worth investing in quality vanilla!
• Warm Spices: The trio of cinnamon, allspice, and nutmeg is what gives these pancakes that signature sweet potato flavor. These spices remind me of sweet potato pie and make your whole kitchen smell amazing while you’re cooking. Pro tip: buy whole nutmeg and grate it fresh if you can – the flavor is so much better than pre-ground!
• Salt: Never skip the salt in baking! It might seem small, but it balances all the sweetness and makes every other flavor pop.

Pro Tip: I’m a big believer in using high-quality vanilla extract and fresh spices – especially the cinnamon. The cheap stuff just doesn’t have the same depth of flavor. Since you’re not using a ton of ingredients here, the quality of each one really shines through. I get my spices from Frontier Co-op (they’re what I used in my original recipe!) and they’re incredible. Fresh, aromatic, and they make such a difference in the final flavor!

How to Make Sweet Potato Pancakes (Step-by-Step)

Alright, let’s get cooking! I’m going to walk you through this step by step so you can make perfect fluffy pancakes every single time. Don’t worry – this is actually super easy, even if you’re not confident in the kitchen. I promise if I can make these while half-asleep on a Saturday morning with a toddler tugging at my leg, you’ve got this!

Step 1: Prepare Your Sweet Potatoes

First things first – if you don’t already have leftover mashed sweet potatoes hanging out in your fridge (lucky you if you do!), you’ll need to cook them. Here are your three options, and I’ll tell you when to use each one:

• Baking Method (Best Flavor!): This is my favorite method when I have time. Pierce your sweet potatoes all over with a fork (this lets steam escape), wrap them in foil, and bake at 400°F for 45-60 minutes until they’re super soft and you can easily squeeze them. Let them cool enough to handle, then scoop out the flesh and mash it smooth. The roasting caramelizes the natural sugars and gives you the most amazing flavor – it’s worth the extra time when you can swing it!
• Boiling Method (Fastest): When I’m in a hurry, this is my go-to. Peel your sweet potatoes, cube them into 2-inch chunks, and toss them in a pot of boiling water. Cook for 15-20 minutes until they’re fork-tender, then drain them really well (this is important – you don’t want watery pancakes!). Mash them smooth and you’re good to go.
• Microwave Method: Okay, real talk – sometimes you need breakfast fast. Pierce whole sweet potatoes with a fork, put them on a microwave-safe plate, and microwave on high for 5-7 minutes until they’re soft when you squeeze them. Let them cool, then mash away. It’s not quite as flavorful as baking, but it works in a pinch!

However you cook them, you need 1¼ cups of smooth mashed sweet potatoes. Make absolutely sure there are no lumps – I use a fork and really work it until it’s creamy smooth. Lumpy sweet potatoes = lumpy batter = lumpy pancakes, and nobody wants that!

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together your flour, baking powder, salt, cinnamon, allspice, and nutmeg. Give it a really good whisk to make sure everything is evenly distributed and there are no clumps of baking powder hiding in there. Then set this aside – we’ll come back to it in a minute.

Step 3: Combine the Wet Ingredients

Here’s where the magic starts happening! In a separate bowl, add your mashed sweet potatoes first. Give them another quick stir to make sure they’re really smooth – this helps break up any little lumps that might have formed while they were sitting. Then add your eggs, milk, melted butter (make sure it’s not too hot or it’ll scramble the eggs!), both sugars, and that beautiful vanilla extract. Whisk this all together until it’s smooth and well combined. The mixture should be thick but pourable, and you’ll notice it’s this gorgeous orange color. That’s how you know you’re doing it right!

Step 4: Make the Batter

Now comes the most important step, and I need you to listen carefully because this is where people often go wrong with pancakes: Pour your wet ingredients into your bowl of dry ingredients. Using a wooden spoon or a rubber spatula (not a whisk!), gently stir everything together until just combined.

Stop as soon as you don’t see any more dry flour. The batter will be slightly thick – thicker than regular pancake batter – and it’s okay if it has small lumps. In fact, it should have small lumps! Overmixing is the #1 killer of fluffy pancakes because it develops the gluten in the flour and makes them tough and dense. I used to overmix all the time when I first started making pancakes, and I couldn’t figure out why they always turned out like hockey pucks. Trust me on this – less mixing is more!

Step 5: Heat Your Griddle

While your batter rests for a minute, get your griddle or large nonstick skillet heating over medium heat. You want it around 325°F if you have a temperature setting. If not, just use medium heat – it should be hot enough that a drop of water sizzles and dances across the surface, but not so hot that it evaporates instantly.

Add about 1 tablespoon of butter and let it melt, tilting the pan to coat the whole surface. The butter is going to add so much flavor to your pancakes and help them get that beautiful golden-brown color on the outside.

Step 6: Cook the Pancakes

Okay, this is the fun part! Using a measuring cup or ladle, pour about ⅓ cup of batter onto your hot griddle for each pancake. Don’t worry if they look a little thick – that’s perfect! These aren’t supposed to spread as thin as regular pancakes.

Give them plenty of space – don’t crowd the pan or you won’t be able to flip them easily. I usually cook 3-4 at a time depending on the size of my griddle.

Now here’s the hard part: don’t touch them! I know it’s tempting to peek underneath or try to flip them early, but resist the urge. Let them cook for 4-5 minutes undisturbed. You’re waiting for two things: bubbles to form on the surface and start to pop, and the edges to look set and dry rather than wet and shiny.

When you see those signs, it’s time to flip! Use a wide spatula, get it fully under the pancake, and flip with confidence in one smooth motion. They should be gorgeous and golden brown on the cooked side. Cook for another 3-4 minutes on the second side until they’re golden brown and cooked through in the middle.

Step 7: Keep Going and Serve Warm

Transfer your first batch of pancakes to a plate and keep them warm while you cook the rest. I usually keep mine in a 200°F oven on a baking sheet so everyone can eat together with hot pancakes.

Add another little pat of butter to the griddle between batches – this keeps the flavor consistent and prevents sticking.

When all your pancakes are done, stack them high on plates and serve immediately with all your favorite toppings! There’s nothing better than hot, fluffy sweet potato pancakes straight off the griddle. Trust me, your family is going to go crazy for these!

Tips for the Fluffiest Pancakes

Okay friends, let me share all my hard-earned wisdom from years of making these pancakes. I’ve made every mistake in the book so you don’t have to! These tips will help you get perfect, fluffy pancakes every single time:

1. Don’t Overmix the Batter

I’m putting this one first because it’s the most important rule for fluffy pancakes, period. When you mix your wet and dry ingredients, stir just until you don’t see dry flour anymore, then STOP. It’s totally fine – even good! – to have some lumps in there.

Here’s why: when you mix flour with liquid, gluten starts to develop. A little gluten is good for structure, but too much makes your pancakes tough, dense, and chewy instead of light and fluffy. Every time you stir, you’re developing more gluten. So mix gently and minimally. I promise your pancakes will thank you!

2. Use Fresh Baking Powder

This is another game-changer that I learned the hard way. Baking powder is what makes your pancakes rise and get fluffy, but it loses its power over time. Check the expiration date on your container – if it’s expired, toss it and get fresh!

Not sure if yours is still good? Here’s a quick test: put a teaspoon of baking powder in a small bowl with a few tablespoons of hot water. If it bubbles vigorously, you’re good to go. If it just sits there looking sad, it’s time for a new container. Trust me, fresh baking powder will completely change your pancake game.

3. Make Sure Sweet Potatoes Are Completely Smooth

Before you even start mixing your batter, take an extra minute to really mash those sweet potatoes well. Any lumps in the sweet potatoes will create lumps in your pancakes, and nobody wants to bite into a chunk of sweet potato in the middle of their fluffy pancake!

I use a fork and really work it, mashing and stirring until it’s creamy and smooth like baby food. It might seem excessive, but this step makes such a difference in the final texture.

4. Control the Heat

Temperature control is everything when it comes to pancakes! Medium heat – around 325°F if your griddle has a temperature setting – is the sweet spot.

If the heat is too high, the outside will burn before the inside cooks through, and you’ll end up with pancakes that are dark brown (or worse, black!) on the outside but still raw in the middle. If it’s too low, they’ll take forever to cook and won’t get that beautiful golden-brown color we’re after.

When I first started making pancakes, I always had the heat way too high because I was impatient. I’d get these burnt-looking pancakes that were still gooey inside. Now I know – patience and medium heat are your friends!

5. Wait for Bubbles Before Flipping

This was another lesson I had to learn through trial and error! When you first pour your batter on the griddle, resist the urge to peek underneath or flip too early.

You’re waiting for bubbles to form on the surface and start to pop, leaving little holes. The edges should also look dry and set rather than wet and shiny. This usually takes 4-5 minutes for the first side. If you try to flip before these signs appear, the pancake will fall apart or be raw in the middle. Been there, done that, had to eat sad broken pancakes!

6. Keep Finished Pancakes Warm

Here’s a little restaurant trick I picked up: while you’re cooking the rest of your pancakes, keep the finished ones warm in a 200°F oven on a baking sheet. This way, everyone can sit down to hot pancakes at the same time instead of eating in shifts.

I used to just stack them on a plate on the counter, and by the time I finished cooking, the first ones were cold. This method keeps them perfectly warm without continuing to cook them.

7. Add Butter Between Batches

Don’t forget to add a little pat of butter to your griddle between each batch! It adds flavor, helps prevent sticking, and ensures every pancake gets that gorgeous golden color. I learned this from watching my grandmother make pancakes when I was little – she never skipped the butter, and her pancakes were always perfect.

Follow these tips, and I promise you’ll be making fluffy, restaurant-quality sweet potato pancakes in no time!

Pancake Variations

One of the best things about this recipe is how adaptable it is! I’ve made these pancakes so many different ways depending on what dietary needs I’m cooking for or what I have on hand. Here are all the variations I’ve tested that work beautifully:

Gluten-Free Sweet Potato Pancakes:

My sister has celiac disease, so I’ve made these gluten-free for family breakfasts many times. Just substitute the all-purpose flour with a 1:1 gluten-free flour blend – I love Bob’s Red Mill, but King Arthur works great too. Make sure your blend has xanthan gum in it (most do), as that helps replace the binding properties of gluten. The texture is almost identical to the regular version, and I honestly can’t tell the difference when I eat them!

Vegan Sweet Potato Pancakes:

Yes, you can totally make these vegan! Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water – let it sit for 5 minutes until it’s goopy), use your favorite dairy-free milk, and swap the butter for vegan butter or coconut oil. I made these for my friend’s vegan brunch, and everyone devoured them!

Healthier Sweet Potato Pancakes:

When I’m trying to be a bit more health-conscious (usually after the holidays when I’ve eaten my weight in cookies), I make a few simple swaps: use whole wheat flour or oat flour instead of all-purpose, reduce the sugar to just 1-2 tablespoons total, and use unsweetened almond milk. They’re still delicious, just a little less indulgent. You can also top them with Greek yogurt and fresh fruit instead of syrup.

Savory Sweet Potato Pancakes:

Okay, this might sound weird if you’ve never tried it, but savory sweet potato pancakes are AMAZING for lunch or dinner! Omit all the sugars and vanilla, then add ½ teaspoon garlic powder and ½ teaspoon onion powder to the batter. Serve them topped with a fried egg, some avocado, or even as a base for pulled pork. They’re like a sweet potato latke meets a pancake, and trust me, it works!

Sweet Potato Protein Pancakes:

When I’m trying to up my protein intake (especially on workout days), I add ¼ cup of vanilla protein powder to the batter and reduce the flour to 1 cup. This gives you a good protein boost while keeping them fluffy and delicious. Just make sure to use a quality protein powder – the cheap stuff can make them taste chalky.

Mix-Ins to Try:

This is where you can really get creative! Here are some of my favorite things to fold into the batter:

• Chocolate chips – My kids’ favorite! Use mini chocolate chips and fold in about ½ cup
• Chopped pecans or walnuts – Adds a nice crunch and pairs perfectly with the sweet potato flavor
• Dried cranberries – These give you little bursts of tartness that balance the sweetness
• Fresh blueberries – Classic for a reason! Wait until the batter is on the griddle, then press a few berries into each pancake

Feel free to experiment with these variations and find your favorite! That’s the beauty of this recipe – it’s forgiving and works with so many different modifications.

Best Toppings for Sweet Potato Pancakes

Now let’s talk toppings, because honestly, this is where you can take these pancakes from great to absolutely incredible! I’ve tried so many different topping combinations over the years, and here are my favorites. Feel free to mix and match – there are no rules here!

Classic Toppings:

Sometimes simple is best, you know? There’s something perfect about a stack of hot sweet potato pancakes with just butter melting down the sides and pure maple syrup drizzled over the top. The butter adds richness, and the maple syrup’s natural sweetness complements the sweet potatoes beautifully. I always use real maple syrup, not the fake stuff – it’s worth the extra cost!

And whipped cream? Oh my goodness. A dollop of freshly whipped cream (or even the canned stuff, no judgment!) turns these into something special. My kids always request whipped cream on their pancakes, and honestly, I’m not mad about it.

Cozy Fall Toppings:

These toppings really lean into those autumn vibes and make these pancakes feel extra special:

• Pecan butter or candied pecans – The nuttiness of pecans is a natural partner for sweet potatoes. I make candied pecans by tossing them with a little brown sugar and butter in a skillet until they’re caramelized and crunchy. Game. Changer.
• Apple compote or sautéed apples – I’ll slice up some apples, cook them in a little butter with cinnamon and brown sugar until they’re soft and caramelized, and spoon them over the pancakes. It’s like eating apple pie for breakfast!
• Cinnamon whipped cream – Just add a teaspoon of cinnamon and a tablespoon of powdered sugar to your whipped cream. So simple, so good.
• Pumpkin spice syrup – If you want to go full-on fall, mix some pumpkin pie spice into warm maple syrup. Your kitchen will smell like a cozy autumn dream!

Healthy Options:

When I’m trying to keep things on the healthier side, these are my go-to toppings:

• Greek yogurt and honey – The tanginess of Greek yogurt is amazing with sweet potatoes, and a drizzle of honey adds just enough sweetness. Plus, you’re getting extra protein!
• Fresh berries – Strawberries, blueberries, raspberries – any fresh berries are delicious on these. The bright, fresh fruit cuts through the richness of the pancakes.
• Almond or peanut butter – A spoonful of nut butter melting into hot pancakes is pure heaven. It adds protein and healthy fats, plus it tastes incredible.
• Sliced bananas – Classic and delicious! Sometimes I’ll sauté the banana slices in a little butter first to caramelize them.

Decadent Toppings (For When You’re Feeling Extra):

Okay, these are for special occasions or when you just want to treat yourself:

• Cream cheese frosting – Yes, you read that right. A little sweetened cream cheese frosting on sweet potato pancakes is basically breakfast cake, and I’m here for it.
• Caramel sauce – Warm caramel drizzled over these is absolutely ridiculous in the best way.
• Marshmallow fluff – This gives you sweet potato casserole vibes! It’s fun for the day after Thanksgiving when you’re craving those flavors.

My personal favorite combination? Butter, warm maple syrup, and candied pecans. It’s simple but absolutely perfect. But honestly, you can’t go wrong with any of these options. The pancakes themselves are so good that they taste amazing with almost anything on top!

Commonly Asked Questions

Similar Recipe

If you enjoy recipes where sweet potatoes are the main ingredient, you will enjoy the ones below:

• Sweet Potato Mousse Cups
• Sweet Potato Pecan Pie
• Classic Sweet Potato Pie Recipe
• Roasted Sweet Potato Paleo Breakfast Hash

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