Sweet Potato Pancakes – The Big Man’s World ®

Start your day with these mouthwatering sweet potato pancakes! This nutritious and delicious twist on classic pancakes uses fresh or leftover mashed sweet potatoes to make a tender and fluffy treat for your fall-themed breakfasts.

If there’s one thing my family and I can agree on, there’s no better way to embrace a chilly morning than with a stack of warm and fluffy sweet potato pancakes! They’re so cozy and naturally sweet, and one of the best ways to use up your leftover sweet potatoes.

They are a fun spin on my pumpkin pancakes but are naturally sweetener, heartier, and perfect with just a drizzle of maple syrup.

Why this recipe works

• Hidden veggies in a breakfast favorite. My kids love the warm and cozy flavor of these sweet potato pancakes. Best of all, they don’t even notice that they’re eating their veggies!
• Room to make it your own. You can enhance the pancakes with warm spices, crushed nuts, or really anything you like. The customization options are endless.
• A perfect post-Thanksgiving breakfast! If you’re lucky to have leftover baked or mashed sweet potatoes from Thanksgiving, this is the best way to use them!

If you’re looking for more fluffy fall and winter pancake recipes, check out my applesauce pancakes and cinnamon roll pancakes while you’re here!

Ingredients needed

Besides the sweet potato, the remaining ingredients are what you’d find in traditional pancakes. Here is everything you will need:

• Sweet potatoes. I like to make this recipe with leftover mashed potatoes from the dinners or just canned sweet potatoes (unsweetened!) but it works just as well with freshly cooked and pureed ones. If you need a speedy way to whip some up, try my air fryer baked sweet potatoes or stuffed sweet potatoes (just skip the stuffing part!).
• All-purpose flour. Or white whole wheat flour if you want things a little healthier. Be sure to sift the flour well before adding it to the pancake batter to avoid clumps.
• Baking powder. This helps the pancakes become light and fluffy.
• Salt. For flavor. 
• Large eggs. Make sure you leave the eggs on the kitchen for 20 to 30 minutes before you start cooking. Room-temperature eggs are always best to bake with.
• Brown sugar. Because you can’t have sweet and comforting pancakes without brown sugar! Coconut sugar works well, too.
• Whole milk. Just like the eggs, you should leave the milk on the counter before making the batter so it can come down to room temperature. Any milk works, including almond milk or soy milk.
• Apple cider vinegar. This reacts with the baking powder, helping the pancakes rise and fluff up.
• Butter. Melted.
• Butter or coconut oil. To grease the griddle. 

How to make sweet potato pancakes 

Step 1- Make the sweet potato puree: Roast or boil the sweet potatoes until soft, then peel and mash until smooth. Set aside to cool. Alternatively, just use the canned stuffed sweet potatoes.

Step 2- Make the pancake batter: Whisk the dry ingredients in a large bowl. Stir the mashed sweet potatoes, eggs, sugar, milk, vinegar, and melted butter in another bowl. Gently fold the wet mixture into the dry to combine.

Step 3- Cook the pancakes: Place a greased griddle or pan over medium heat. Cook scoops of the batter until bubbles form on the surface and around the edges set. Flip, and cook on the other side until golden brown. Repeat with the rest of the batter, then enjoy!

Tips to make the best recipe

• Don’t overmix the pancake batter. Your pancakes will be dense or flat if you overwork the batter. Instead, only stir the wet and dry mixtures together until no dry flour streaks remain. It’s ok if a few lumps are left behind!
• Let the batter rest. After multiple tests, I found that the pancakes were fluffiest when the batter was left to rest for 10 to 15 minutes after mixing. I know it adds to the cooking time but trust me, it is worth it.
• Cook the pancakes in batches. Do not overcrowd the skillet with too much pancake batter. 3-4 pancakes at a time is preferred, and you can keep the cooked pancakes warm in the oven while the rest of the batter is cooked up.

Recipe variations

Make vegan pancakes. To make vegan sweet potato pancakes, swap out the egg for a flax egg and use dairy-free milk and vegan butter.

Add seasonal spices. A dash of cinnamon, ground nutmeg, ground ginger, or a pinch of pumpkin pie spice will add some cozy fall flavor.

Add fun mix-ins. I love folding chocolate chips, chopped nuts (pecans and walnuts are great), chopped dates, or raisins into the batter!

Storage instructions

To store: Place leftover pancakes in an airtight container with parchment paper in between each one to prevent them from sticking together. Refrigerate for 3 to 4 days.

To freeze: Freeze the sweet potato pancakes in a single layer on a baking sheet. Once solid, transfer them to an airtight container or freezer bag and freeze for 2 to 3 months. 

To reheat: The best way to reheat pancakes is in a 350°F oven for 10 to 15 minutes, or quickly in the toaster or microwave.

More ways to use mashed sweet potatoes

Frequently asked questions