These sweet potato pancakes are lightly sweet and so fluffy! With cinnamon and nutmeg, these are a delicious breakfast enjoyed by kids and adults.
Pancake time! I am gearing up for a 7 pancake flavors post, and today it's all about the sweet potato! These sweet potato pancakes are slightly sweet, and perfect topped with berries and drizzled in maple syrup.
The thing I love about pancakes is that you can make them ahead and they store really well. You can keep them in the fridge or freezer, and just pop into the toaster for crispy, delicious pancakes in minutes.
Not only do these pancakes taste amazing, but they were loved by the kids as well!
Don't forget to pin this post to save it for later!
We love this sweet potato pancakes recipe because
- they are easy to make ahead and store in the fridge or freezer
- that flay-vah...slightly sweet and kind of cinnamony and just plain YUM
- they squeeze just a little sweet potato into your breakfast
How to make them
This pancakes recipe is awesome because you need very little oil and you can use one bowl!
- Melt coconut oil in a microwave safe bowl.
- Stir your wet ingredients all together: coconut oil, sweet potato puree, eggs, vanilla, maple syrup and milk.
- Stir the dry ingredients right into the wet ingredients: flour, baking soda, baking powder, and spices. Mix it up (but don't overmix)
- Cook ¼ cup sized sweet potato pancakes in a non-stick pan or on a griddle.
- Enjoy with berries and maple syrup!
How do I make sweet potato puree? I highly recommend cooking your sweet potatoes in an Instant Pot. If you don't own one, here's my tutorial on How to Bake Sweet Potatoes. Cook, cool slightly and mash into a puree. Make sure your puree is cool when you make the pancakes.
Can this recipe be made ahead? YES! We love making a double batch and storing the leftovers in the fridge. When we want to re-heat, we just pop them in the toaster! You can also make them ahead and freeze for up to 3 months. Make sure you wrap them in a layer of cling wrap and place in a storage container to avoid freezer burn.
Can I use whole wheat flour in this recipe? I do not enjoy the texture of pancakes with whole wheat flour (it is gummy and dense). I did test this recipe with white whole wheat flour and would recommend this in place of 100% whole wheat.
Can I use almond flour? Gluten-free flour? I have only tested this recipe with all purpose (good), whole wheat (no go) and white whole wheat (good) so I can't say for sure without further testing.
Tips for flipping pancakes
OK if you’re like me, you might get ‘pancake flipping anxiety’…aka you get so up in your own head that you are doomed to screw up flipping these pancakes.
- use a non-stick pan (and don’t over-crowd it with too many pancakes! Two pancakes in a 12-inch pan is my limit)
- make small pancakes- I stick to ¼ cup, as even ⅓ cup become too wide and challenging for me to flip
- wait until you see bubbles in the middle of the pancake and the edges start to dry out a bit
- test by slipping your spatula under the side of the pancake. If it sticks to the batter, the pancakes need longer
- the first pancake is a tester- don’t stress if it gets ruined. Your temperature may need to be adjusted, your pancake batter may need to sit a few minutes to thicken, etc.
- get the timing down- once the temperature of the pan is stabilized, set a timer so you know roughly how long the next few batches of pancakes will take.
Tips & equipment
- 2 tablespoons coconut oil 26 g; see note 1
- ½ cup sweet potato puree 130 g; * see note 2
- 1 egg
- 2 tablespoons maple syrup 39 g; see note 3
- 1 cup milk dairy or non-dairy; 245 g; see note 4
- ½ teaspoon vanilla extract
- 1 cup all purpose flour 125 g; see note 5
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Combine wet ingredients - Melt coconut oil in a large microwave-safe bowl. Stir in the sweet potato puree, egg, maple syrup, milk, and vanilla until smooth.
- Add dry ingredients - Add the flour, baking powder, baking soda, cinnamon, and nutmeg and mix in until just combined (don't over-mix).
- Cook - Heat a non-stick pan over medium heat. Spray with oil. Using a ¼ cup measuring cup, spoon the batter into the pan.Cook for roughly 2 minutes, or until you see bubbles in the middle of the pancakes and the edges are dry enough to get a spatula under the pancake.Flip and cook for another 1 minute on the other side, or until cooked through.
- Serve - Serve with berries, yogurt, and maple syrup!
- refined coconut oil ensures your pancakes won't have a prominent coconut flavor; swap for melted butter or a neutral oil
- We highly recommend cooking your sweet potatoes in an Instant Pot. Cook, cool slightly and mash into a puree. Make sure your puree is cool when you make the pancakes.
- maple syrup may be swapped for your favorite liquid sweetener
- almond milk and other non-dairy milks work well in this recipe
- white whole wheat flour or a mixture of half whole wheat, half all purpose flour can be used; gluten-free and other alternative flours have not been tested.
- Fridge - These pancakes can be stored in a sealed container in the fridge for up to 4 days.
- Freezer- wrap in cling wrap or parchment and place in a storage container. Freeze for up to 3 months. Thaw completely, then reheat in the toaster.
- Reheat - Reheat in the toaster. Be sure to serve with syrup, yogurt, or something to help restore moisture to the pancakes, as they do dry out slightly after storage.
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.