These healthy Sweet Potato Pancakes are made with whole grains, taste naturally sweet, and are a yummy way to pack some veggies into breakfast. Plus: The leftovers warm up so nicely, you can make them on a weekend and serve the extras on busy weekdays!
Sweet Potato Pancakes
Pancakes are a go-to breakfast recipe for so many of us, and I like to change things up by adding some extra nutrients so we all get a great start to the day. We love to make Sweet Potato Pancakes in the fall especially, but they’re a healthy breakfast for kids (and us parents!) no matter the season.
My oldest girl loves to help me make pancakes as she stands in the learning tower by my side at the counter. I measure everything out, she dumps all into a bowl and I stand watch beside her as she stirs (first with a spoon and almost always eventually with her hands.) Do we make a mess? Absolutely. Is it a fun way to start the day? Always. Plus, these Sweet Potato Pancakes are one of our favorite recipes to make together.
Ingredients in Sweet Potato Pancakes
To make this recipe you’ll need:
- roasted sweet potato
- gluten free or whole wheat flour
- cinnamon
- baking powder
- vanilla extract
- eggs
- milk
- melted butter or neutral oil, plus more for cooking
TIP: You can make these gluten-free and/or dairy-free if needed.
How to Make Sweet Potato Pancakes Step-by-Step
Here’s a look at the process involved in making these pancakes.
- Measure out the mashed sweet potato.
- Add all ingredients to a bowl and whisk to combine.
- Heat a nonstick or cast iron pan or griddle over medium-heat. Make small pancakes with batter that’s spread thinly. Flip and cook on the other side.
- Add more butter and repeat to cook the rest of the pancakes. Serve warm.
TIP: The batter should be pourable but still thick.
Tips to Ensure the Pancakes are Cooked Through
Since this is a moist batter, you’ll want to watch a few things while cooking them to make sure the middle of the pancakes are cooked through.
- The pancakes should be mostly set and you should see little bubbles around the edges before you turn them over.
- The best way to ensure that they cook all the way through is to make sure they are thin, so spread the batter out to about 1/4-inch thick.
- Lower the heat a smidge if needed for your pan and stove if the pancakes are browning faster than they are cooking.
Can I store leftover pancakes for later?
Absolutely! Just let them cool fully and store in an airtight container or storage bag in the fridge or freezer. In the fridge, you can store them for up to 3 days, and in the freezer you can store them up 3 months. Warm for 15-30 seconds in the microwave, turning over halfway through.
How to Prepare Sweet Potato for Pancakes
There are two ways to cook the sweet potato for this recipe, depending on whether or not you decide to make them ahead.
Method 1: Place them on a foil-lined pie plate or baking sheet, poke holes with a paring knife, and roast for about an hour at 400 degrees F.
Method 2: Peel and dice the sweet potato and place in a heat-proof bowl (a 4-cup glass measuring cup works well) and cover with about 2 inches of water. Cook in the microwave until tender, about 5-6 minutes. Let cool slightly. Drain and mash lightly with the back of a spoon.
TIP: You can also use leftover Crock Pot Sweet Potatoes.
Sweet Potato Pancakes for Baby
Sweet Potato Pancakes for BabyThese pancakes are moist and, when served in small pieces, are a great breakfast for babies. It’s also a nice way to introduce a more bread-like texture in a format they can move more easily in their mouths—the sweet potato helps make these pancakes very soft and easy to chew.
Tips for Making the Best Sweet Potato Pancakes
- Make sure that the sweet potato is very well cooked so that it mashes easily, and ensure it’s cooled at least slightly.
- Y0u can spoon the batter out of the blender, or pour it straight from the blender.
- Spread the batter thin, about 1/4-inch thick or a smidge thinner. This will help ensure that they cook through.
- Let the batter cook long enough in the pan that it sets around the edges and slightly towards the center, and that you see bubbles. This will ensure that the center cooks all the way through.
- Depending on your stovetop and pan, you may need to turn the heat down to medium-low to ensure that the batter cooks all the way through without burning.
- If using whole wheat flour, be sure not to run the blender too long—just long enough to make the ingredients smooth. This will help the pancakes stay light and fluffy.
Green plate from Bobo & Boo.
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I heat the oven to 200 F and keep the cooked pancakes warm on a baking sheet while I finish the batch, though you could also serve them as you go. (This recipe was updated 2.17.20 to ensure that the batter cooks through.)
Ingredients
- 1 1/4 cup whole wheat flour
- 1 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 1 1/4 cup milk
- 1/2 cup mashed roasted sweet potato
- 2 eggs
- 2 tablespoons melted butter or neutral oil, plus more for cooking
- 1 teaspoon vanilla
Instructions
- Add all ingredients to a medium bowl. Whisk to combine. The batter should be pourable, but thick.
- Heat a nonstick or cast iron pan or griddle over medium-heat. Add a sliver of butter, let melt, and swirl to cover pan.
- Add a small amount of batter, about 2 tablespoons at a time, and spread the batter thin, about 1/4-inch thick or a smidge thinner. This will help that they cook through. Cook for 3-4 minutes per side or until set and lightly brown. The pancakes should be mostly set and you should see little bubbles around the edges before you turn them over.
- Add more butter and repeat to cook the rest of the pancakes.
- Serve warm with syrup, nut butter, or yogurt.
Notes
To cook the sweet potato, place it on a foil-lined pie plate or baking sheet, poke holes with a paring knife, and roast for about an hour at 400 degrees F. Or, peel and dice the sweet potato and place in a heat-proof bowl (a 4-cup glass measuring cup works well) and cover with about 2 inches of water. Cook in the microwave until tender, about 5-6 minutes. Let cool slightly. Drain and mash very smooth with a fork. Let cool. Measure out 1/2 cup of the mashed sweet potato.
Store any leftovers in an airtight container in the fridge and warm to serve later in the week.
Make sure that the sweet potato is very well cooked, so it mashes easily, and let it cool before you use it in the batter.
Spread the batter thin, about 1/4-inch thick or a smidge thinner. This will help ensure that they cook through.
Let the batter cook long enough in the pan that it sets around the edges and slightly towards the center, and that you see bubbles. This will ensure that the center cooks all the way through.
Depending on your stovetop and pan, you may need to turn the heat down to medium-low to ensure that the batter cooks all the way through without burning.
