BEST Sweet Potato Pancakes – The Healthy Maven

Sweet potato pancakes are a delicious and healthy twist on traditional pancakes. Made with fresh or canned sweet potatoes, they’re packed with nutrients and have a unique sweet and tangy flavor. Perfect for breakfast or brunch, these pancakes can be topped with your favorite syrup or butter.

Why you will love this recipe

These sweet potato pancakes are SO delicious and make for the perfect start to a weeknight breakfast or weekend brunch. We enjoy eating these as a family because both adults and children enjoy their taste. They use a blend of very simple ingredients, warming spices and of course a healthy dose of sweet potato.

Sweet potatoes are a fantastic source of fiber, potassium, vitamin A, and vitamin C. You can make your own homemade mashed sweet potatoes for this recipe (I’ll teach you how!) or you can use the store-bought canned version for quicker prep time.

Ingredients in sweet potato pancakes

white flour – You can also use whole wheat or gluten-free white flour. Alternatively, you can puree oatmeal and use oat flour instead of regular white flour.

baking powder – so that your pancakes are nice and fluffy.

Spices – Cinnamon, nutmeg and sea salt.

Mashed sweet potatoes- fresh or canned. See instructions below for making homemade puree.

Almond milk – I prefer almond milk in this recipe, but you can use milk or non-dairy milk instead.

egg – a large egg to help bind these pancakes. I haven’t tried them with a flax egg, but please let me know if you do!

vanilla extract – adds a nice flavor and sweetness.

maple syrup – just a bit to sweeten these a bit + a squirt of maple syrup for sprinkling.

butter or coconut oil – for greasing the pan to keep those pancakes from sticking to the griddle.

Homemade mashed sweet potatoes

You have a few options for preparing your mashed sweet potatoes. You can steam your sweet potatoes on the stovetop or in the Instant Pot. You can also roast your sweet potatoes. It takes a little longer, but it’s really easy and makes for the perfect tender sweet potato flesh.

For roasting in the oven – Preheat oven to 425 degrees F. Wrap your sweet potato(es) in aluminum foil and place directly on the rack in the oven. Bake until the sweet potato(es) are tender and the flesh yields slightly when pierced with a fork. Depending on the size of your sweet potatoes, this will take between 45 and 60 minutes.

Remove from the oven, carefully open the foil and leave to cool. Once you can handle it, slice your sweet potato(es) and scoop the flesh into a medium bowl. Use a potato masher or the back of a fork to mash any remaining pieces. Use as directed in the recipe below.

How to make sweet potato pancakes

STEP 1: MIX DRY INGREDIENTS

In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg + sea salt.

STEP 2: MIX WET INGREDIENTS

In a separate bowl, mix together the mashed sweet potatoes, almond milk, egg, vanilla extract, and 1 tablespoon maple syrup.

STEP 3: COMBINE TO FORM DOUGH

Add dry ingredients to wet ingredients and stir to combine. If the pancake batter is too thick, add a little more almond milk.

STEP 4: COOKING PANCAKES

Spray or melt butter or coconut oil in a large skillet or skillet over medium-high heat. Add 1/3 cup batter to form pancakes. Cook until all bubbles have burst (approx. 3 mins) & turn 1 min. Repeat until all of the batter is used up.

Bring on the toppings!

maple syrup – You can’t go wrong with adding maple syrup to your pancakes! Just try to snag the real stuff… I’m Canadian after all!

nut butter – these sweet potato pancakes taste delicious with almond butter or even homemade pecan butter.

nuts– I love adding nuts to my sweet potato pancakes. Pecans are delicious, but crushed almonds or hazelnuts would also be great!

Canned or fresh fruit – Strawberry jam or fresh berries are a delicious topping!

The sky really is the limit when it comes to pancake toppings. Let me know what you hit your sweet potato pancakes recipe with in the comments below!

Tips & Suggestions

Sweet potato pancakes for babies – If you’re making these sweet potato pancakes for babies or toddlers, you can serve them as is or omit the salt to reduce the sodium and limit or remove the maple syrup. For younger babies, make small silver dollar style pancakes. For larger babies/toddlers, cut into small pieces when serving.

storage – Let’s talk memory! You can store these pancakes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stove. Place in a freezer bag to freeze in a single layer. Divide the layers with parchment paper to keep them from sticking. Store flat.

Add chocolate chips – for a chocolaty addition to 1/3 cup of chocolate chips! You can also add chopped nuts (pecans are especially delicious!).

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