Go Back
+ servings
stack of sweet potato pancakes with fresh raspberries and syrup being drizzled over top
Print Recipe
4.84 from 12 votes

Sweet Potato Pancakes

These sweet potato pancakes are lightly sweet and so fluffy! With cinnamon and nutmeg, these are a delicious breakfast enjoyed by kids and adults.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 13 pancakes
Calories: 89kcal


  • 2 tablespoons coconut oil (26 g)
  • ½ cup sweet potato puree (130 g; see note *)
  • 1 egg
  • 2 tablespoons maple syrup (39 g)
  • 1 cup milk (dairy or non-dairy; 245 g)
  • ½ teaspoon vanilla extract
  • 1 cup all purpose flour (125 g; white whole wheat works great)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg


  • Melt coconut oil in a large microwave-safe bowl.
  • Stir in the sweet potato puree, egg, maple syrup, milk and vanilla until smooth.
  • Add the flour, baking powder, baking soda, cinnamon and nutmeg and mix in until just combined (don't over-mix).

Cook your sweet potato pancakes

  • 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.

To serve

  • Serve with berries, yogurt, and maple syrup!


  • Fridge- These pancakes can be stored in a sealed container in the fridge for up to 4 days. Reheat in the toaster.
    Freezer- wrap in cling wrap and place in a storage container. Freeze for up to 3 months. Thaw completely, then reheat in the toaster.


* 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.


Serving: 1pancake | Calories: 89kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 59mg | Potassium: 113mg | Fiber: 0g | Sugar: 3g | Vitamin A: 2120IU | Vitamin C: 2.1mg | Calcium: 40mg | Iron: 0.6mg