These sweet potato pancakes have a soft and fluffy texture that you won't be able to get enough of. They're made with smooth sweet potato mash and warm spices and are lightly sweetened for an addictive flavor. Not only are they delicious, but they're a healthier pancake option that you can feel good about feeding your family!
Regular pancakes are delicious, but during this time of year, I'm all about these sweet potato ones. They're filled with all of the flavors of fall and have an unbeatable texture thanks to the use of sweet potatoes as the main ingredient.
They are the perfect thing to serve for a weekend brunch if you're hosting or want a healthier family breakfast. Kids love them as much as adults, so you know you have a winner with this recipe!
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Why You'll Love This Recipe
- Healthy and filling. If you've been looking for a healthy, nutritious version of pancakes, look no further. These sweet potato ones are packed with nutrients like vitamin C, potassium, and fiber.
- They're naturally sweet. This recipe uses very little added sugar, yet the pancakes have a deliciously sweet flavor that's seriously addictive. You won't be able to eat just one of these pancakes!
- The ingredients are simple and wholesome. This recipe uses common baking ingredients. So if you have leftover sweet potatoes, you probably have everything you need at home!
Ingredients You'll Need
- Sweet potatoes- have them mashed before you start the process for a quicker recipe. My sweet potato puree works great!
- Eggs- two large ones.
- Milk- I used 2% milk, but you can use any non-dairy alternative like almond milk, oat milk, or coconut milk.
- Dark brown sugar- just a pinch to add a delicious, subtly sweet flavor.
- Maple syrup- a dash in the batter makes all the difference.
- Flour- I used all-purpose flour.
- Baking powder- make sure it's fresh.
- Gingerbread spice mix- creates a deeper flavor that pairs perfectly with the sweet potato flavor.
- Butter- melted and slightly cooled.
How To Make Sweet Potato Pancakes
Step 1: Make the batter. Add the mashed sweet potatoes, eggs, maple syrup, and sugar to a medium bowl. Beat everything together with an electric mixer until smooth and combined. Then, add the milk and melted butter to the bowl and give it a stir. Gently fold in flour, spice mix, and baking powder until no flour streaks remain and you have a smooth batter.
Step 2: Cook. Heat a large non-stick skillet over medium heat and grease it with nonstick cooking spray. Once it's hot, drop ¼ cup of the batter onto the skillet. Cook the pancakes for 2-3 minutes. Then flip, and cook for 2-3 minutes on the second side. Repeat the process until you have used all the batter.
Step 3: Serve. Serve the pancakes warm with some butter, maple syrup, date syrup, or anything you want on top. Enjoy!
Substitutions and Additions To Try
- Use canned sweet potato puree or canned mashed sweet potatoes to cut down prep time.
- Swap the all-purpose flour. Try using white whole wheat flour or gluten-free flour for a healthier recipe.
- Reduce the sugar. Spread some nut butter over these pancakes or top them with Greek yogurt. Trust me, you won't even miss the maple syrup!
- Go the sweet route. Add chocolate chips to the batter, or top the pancakes with sliced bananas, fresh berries, or whipped cream.
How To Store and Reheat Sweet Potato Pancakes
In the fridge: Wrap any leftover pancakes with aluminum foil, store them in a sealed bag, and keep them in the fridge for up to 4 days.
In the freezer: I love making a double batch of this recipe and freezing the leftovers for a quick and healthy breakfast option. Just wrap the leftovers in plastic wrap and place them in a freezer bag. When stored this way, they will last in the freezer for up to 3 months.
Reheating: My favorite way to reheat these delicious pancakes is by microwaving them in 30-second increments. This way, they stay soft, moist, and fluffy. If you're reheating frozen pancakes, place them on a wire rack on top of a baking sheet in the oven at 350°F and heat for about 10 minutes or until they're warmed through.
Frequently Asked Questions
Can I use sweet potato puree?
Yes, you can use a puree instead of mashed sweet potatoes. In fact, I prefer using a puree for a smoother batter.
How do I know when to flip the pancakes?
When cooking the first side, the batter will have formed bubbles. Once those bubbles pop, it's time to flip the pancake. The second side usually cooks faster, so check it at the 2-minute mark.
Can I use a blender to make the batter?
Yes! Using a blender will make the batter-making process even easier. You'll get a smooth batter in seconds. Add the ingredients to the blender in the same order as adding them to the bowl in this recipe. Just make sure not to overmix it. Stop blending once the ingredients are combined.
More Pancake Recipes To Try
- 1 cup mashed sweet potatoes or sweet potato puree
- 2 eggs
- ½ cup milk
- 2 tablespoon dark brown sugar
- 1 tablespoon maple syrup
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon gingerbread spice mix
- 2 tablespoon butter, melted
- Add sweet potatoes, eggs, maple syrup, and brown sugar to a large bowl. Beat with an electric mixer until smooth.
- Add milk and melted butter and mix.
- Fold in flour, spice mix, and baking powder. Stir until you have a smooth batter.
- Heat a large non-stick skillet over medium-high heat and grease it with nonstick cooking spray. Drop ¼ cup of the batter onto the skillet.
- Cook the pancakes for 2-3 minutes until bubbles form and pop, flip, and cook for 2-3 minutes more. Repeat the process until you have used all the batter.
- Serve the pancakes warm with some extra maple syrup or date syrup.
Wrap leftover pancakes in plastic wrap or aluminum foil and store them in a freezer-safe bag in the fridge for 4 days or freezer for 3 months.
Serving Size:1 pancake
Amount Per Serving: Calories: 139Total Fat: 4.5gSaturated Fat: 2.4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 50mgSodium: 69mgCarbohydrates: 21.4gFiber: 0.9gSugar: 6.2gProtein: 3.8g