Go Back

Sweet Potato Pancakes

Delightful sweet potato pancakes that are fluffy, packed with flavor, and perfect for any meal of the day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 pancakes
Course: Breakfast, Brunch
Cuisine: American, Southern
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour I recommend King Arthur Baking for consistency
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt Use Diamond Crystal for better flavor
  • 0.5 teaspoon ground nutmeg Freshly grated is best for intense flavor
  • 0.5 teaspoon ground cinnamon
Wet Ingredients
  • 1.5 cups whole milk Feel free to substitute with almond or oat milk
  • 1 cup mashed sweet potatoes About 1 medium sweet potato, cooked and cooled
  • 0.25 cups unsalted butter, melted Look for quality like Plugra
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
Toppings
  • maple syrup For topping
  • whipped cream Optional, but highly recommended!

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Make sure there are no lumps for uniform mixing.
  2. In another medium bowl, mix the milk, sweet potatoes, melted butter, beaten eggs, and vanilla. Warming the sweet potatoes slightly before mashing will make them easier to combine!
  3. Carefully add the dry ingredients to the wet mixture, stirring until just combined. It’s okay if there are a few lumps; overmixing can lead to thick and tough pancakes.
Cooking
  1. Spray a nonstick skillet or griddle with cooking spray, and heat it over medium heat (about 350 degrees F). To test the heat, sprinkle a drop of water on the skillet; if it sizzles, you’re ready to go!
  2. When hot, pour 1/3 cup of batter into the skillet. If needed, gently spread the batter with the back of a spoon to form a 4-inch diameter pancake.
  3. Cook the pancakes in batches, making sure not to overcrowd the skillet. Let them cook for 3-4 minutes or until golden brown, bubbles form on the surface, and the edges look set—this is a good sign they’re ready to flip!
  4. Flip the pancakes over and cook an additional 3-4 minutes until the other side is also golden brown.
  5. Before the next batch, wipe out the pan with a paper towel to keep those pancakes perfectly golden.
Serving
  1. Serve warm, topped with maple syrup and whipped cream. Trust me, there’s nothing better!

Notes

Ensure your sweet potatoes are fresh; they should feel firm with smooth skin. Room temperature butter helps with better incorporation and fluffiness in the pancakes. When measuring flour, scoop it gently and level it off to avoid dense pancakes.