Healthy Sweet Potato Pancakes

These healthy Sweet Potato Pancakes are made with whole grains, taste naturally sweet, and they are a yummy way to pack a veggie into breakfast. Plus: The leftovers warm up so nicely, so 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 and add 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!) all year round.

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 them into a bowl. 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. And 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:

• 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.

1. Measure out some of the mashed sweet potato.
2. Add all ingredients to a blender except the flour and blend until smooth. Stir in the flour.
3. 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.
4. Add more butter and repeat to cook the rest of the pancakes. Serve warm.

TIP: The batter should be pourable but thick.

Tips to Ensure the Pancakes are Cooked Through

Since this is a moist batter, you’ll want to watch a few things when 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 between 1/4- and 1/2-inch thick.
• Lower the heat a smidge if needed for your pan and stove if they pancakes are browning faster than they are cooking.

Can I make these gluten free?

Yes! I use a gluten-free flour blend, but you can use whole wheat flour if you prefer. Either way will have similar results, so you can tailor how you make the pancakes to the needs of your family.

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, in the freezer, 3 months. Warm for 15-30 seconds in the microwave, turning over halfway through.

What if I don’t have a blender?

Simply mash the potatoes well and stir into the rest of the batter. The batter won’t be quite as smooth, but it will work well!

How to Prepare Sweet Potato for Pancakes

There are two ways to cook the sweet potato for this recipe, depending on whether you decide to make them ahead or not. Either 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 lightly with the back of a spoon. Let cool slightly.

TIP: You can also use leftover Crock Pot Sweet Potatoes.

Sweet Potato Pancakes for Baby

These 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 it mashed easily, and cooled at least slightly.
• Y0u can spoon the batter out of the blender, or pour them straight from the blender.
• Spread the batter thin, about 1/2-inch thick or a smidge thinner. This will help that they cook through.
• Let the batter cook long enough in the pan to set 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.

Did you make this recipe? Please rate and comment below!

Whole Grain Sweet Potato Pancakes

★★★★★ 5 from 1 reviews

• Author: Amy Palanjian
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: Serves about 4 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

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Description

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 8/10/18 to ensure that the batter cooks through.)

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Ingredients

• 1 medium sweet potato
• 1 cup gluten free or whole wheat flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 2 eggs
• 1 cup milk
• 2 tablespoons melted butter or neutral oil, plus more for cooking

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Instructions

1. To cook the sweet potato, either 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 lightly with the back of a spoon. Let cool slightly.
2. Measure out 1/2 cup of the mashed sweet potato.
3. Add all ingredients to a blender except the flour and blend until smooth.
4. Add the flour and stir in to combine. The batter should be pourable, but thick. (If you don’t have a blender, simply stir together the ingredients. The batter won’t be quite as smooth, but it works fine too.)
5. 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 1/2-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.
6. Add more butter and repeat to cook the rest of the pancakes.
7. Serve warm with syrup, nut butter, or yogurt.

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Notes

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 mashed easily, and cooled at least slightly.

Y0u can spoon the batter out of the blender, or pour them straight from the blender.

Spread the batter thin, about 1/2-inch thick or a smidge thinner. This will help that they cook through.

Let the batter cook long enough in the pan to set 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.

2298.5 g84.9 mg4.5 g1.7 g39.4 g5.3 g10 g97.9 mg

Filder Under:Breakfast