Sweet Potato Pancakes

4.85 from 19 votes

These sweet potato pancakes are lightly sweetened with maple syrup, and so fluffy! With cinnamon and nutmeg, these are a delicious and healthy breakfast enjoyed by kids and adults.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: pancakes

Calories: 89kcal

Author: Denise Bustard

Equipment

non-stick frying pan

Ingredients

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

Instructions

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!

Video

Notes

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.

Storage

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.

Nutrition