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stack of sweet potato pancakes with fresh raspberries and syrup being drizzled over top
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4.89 from 9 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