Favorite Sweet Potato Pancakes

Pancakes are a go-to breakfast recipe for so many of us, and I like to change things up by adding some extra nutrients so we all get a great start to the day. We love to make this recipe in the fall especially, but they’re a great option for kids (and us parents!) no matter the season. My kids love to help me make pancakes on the weekend as they stand in the toddler learning tower by my side at the counter. I measure everything out, they dump all into a bowl, and I stand watch as they stir. Do we make a mess? Absolutely. Is it a fun way to start the day? Always. You can also make a batch of these pancakes for kids and quickly reheat them on future busy mornings. (You may also like my Pumpkin Pancakes, Sweet Potato Muffins, Sweet Potato Waffles, and Sweet Potato Baby Cake to use similar flavors.)

Ingredients You Need

To make this Sweet Potato Pancake recipe you’ll need to have the following ingredients on hand and ready to go.

Mashed sweet potato: You can use sweet potato baby food or store-bought mashed sweet potatoes (which are often sold near pumpkin puree). Whole wheat flour: This flour is very “thirsty” and works well with the mashed sweet potatoes by helping to ensure that the mixture cooks through. Cinnamon: You could use pumpkin pie spice instead of cinnamon if you prefer, but the cinnamon flavor pairs nicely with the sweet potato flavor. Baking powder: Baking powder helps the pancakes to cook through in the middle, so be sure to add it here. Vanilla extract: The flavor of vanilla in combination with sweet potato and cinnamon is really yummy in this sweet potato recipe. Eggs: Adding eggs to this pancake recipe ensures that they cook through in the center and rise a little. Milk: Whole milk works well here, but any kind would be OK, so you can use what you have. Melted butter or neutral oil, plus more for cooking: I use unsalted butter for cooking so I can control the added salt.

TIP: You can make these gluten-free and/or dairy-free if needed.

Ingredient Substitutions

You can use homemade mashed sweet potato or store-bought canned or jarred puree. (Just be sure it’s unsweetened.) You could also use pumpkin puree if you prefer. Gluten-free: Use a 1:1 style of gluten-free flour mix or buckwheat flour. Buckwheat flour cooks through really nicely here. Dairy-free: Use a favorite nondairy milk and a neutral cooking oil in place of the butter. Egg-free: I’d recommend a store-bought egg replacer here, like the one from Bob’s Red Mill.

Step-by-Step Instructions

Here’s a look at the process involved in making these Sweet Potato Pancakes. Scroll down to the bottom of the post for the full information, including the amounts and timing.

Sweet Potato Pancakes for Baby

These pancakes are moist and, when served in small pieces, are a great breakfast for babies. It’s also a nice way to introduce a more bread-like texture in a format they can move more easily in their mouths.

The sweet potato helps make these pancakes very soft and easy to chew. (You may like using sweet potato in my Baby Pancakes, too.)

How to Store

Store leftover Sweet Potato Pancakes, once cooled, in an airtight container in the fridge for 3-5 days. Reheat for 15-30 seconds on a heat-safe plate in the microwave. You can also freeze pancakes in a freezer bag with as much air removed as possible. Heat through to serve.

Best Tips for Success

Make sure the sweet potato is very well cooked so it mashes easily, and ensure it’s cooled at least slightly. Spread the batter thin, about ¼ inch thick or a smidge thinner. This will help ensure that they cook through. Let the batter cook long enough in the pan that it sets around the edges and slightly toward the center, and you see bubbles. This will ensure the center cooks all the way through. Depending on your stovetop and pan, you may need to turn the heat down to medium-low to ensure the batter cooks all the way through without burning.

I’d love to hear your feedback if you try this recipe, so please rate and comment below!