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.
- 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 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 about 1/4-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 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.
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
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 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 1/4-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!
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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 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.
Great recipe- I’m so excited to try out other stuff on your site! My son is going through a texture thing right now and prefers chewing things over mushy foods so these pancakes were a great way to get some sweet potato into his diet again!
Thank you!
★★★★★
So easy, and my 10 month old devours them! We freeze them in twos, wrapped in Saran Wrap. We just take them out of the freezer the night before. My some hated sweet potatoes, but loved these. His parents and grandparents do, too!
★★★★★
Made these with gluten free flour and my 2.5 y/o love them ! These are definitely fussy eater approved!
★★★★★
I’m so glad!
Hi Amy, these turned out great! My 2yo daughter loved them.
Just wondering if there is a way to reduce the flour and increase the sweet potato quantity?
Thanks!
You can increase the amount of sweet potato, but you need to make sure that the pancakes are thin so they cook through. I originally had the recipe that way but too many people had a hard time getting them to cook through. Let me know if you try it!
Great recipe thanks! My 9 month old loved them, and so did I!
★★★★★
I tried this tonight and my 2 year old helped with the process. We used protein nut milk and grape seed oil. He loved them! They came out moist and somewhat fluffy! Thank you!
Great!
Hello, May I ask: Since I’ll make this for my babies (2y/o , 3y/o)
What kind of milk is suitable to use for this recipe and any other recipe that requires it?
You can use dairy milk (whole or low fat) or any nondairy unsweetened plain milk. They work pretty interchangeably!
Any suggestions for egg substitute? Egg allergy in our house. Thanks!!
You could try using 1 tablespoon of ground flaxseed and a few extra tablespoons of milk. Be sure to spread them thin so they cook through—and note that I haven’t tried this so I can’t guarantee that it will work as well but please report back if you try it!
I used an electric griddle at 350 F. I couldn’t get the insides to not be mushy. Any suggestions? I even left a couple on long enough to get almost black, and they were still gooey. Thanks!
And thanks for the recipe!
Hi! I am not super familiar with how the heat on electric griddles work but it may need to be a little lower and you may need to try to spread the batter a little thinner so it cooks through before it gets too dark. Let me know if there’s anything else I can help with!
I don’t have a griddle but used a regular non stick pan over medium/medium-high heat and they cooked evenly and were very fluffy! Approved by 2 yo and husband :).
Hi! This recipe looks great but I don’t have a blender. Could I use a hand-held mixer instead?
You can simply mash the potato well, then stir it into the rest of the ingredients. The batter won’t be quite as smooth but it works well that way too!
My son is an extremely picky eater, but he absolutely loves this!! THANK YOU!
Hooray!!
do you freeze them cooked?
I started these tonight so we could combine everything in the morning. What parts can/do you make ahead of time? Amateur hour question up next: I’m supposed to drain and mash the potatoes, right?
And, while I have you: How do you freeze your muffins? I was individually wrapping in foil, which seemed excessive, but then I just stuck them in a Ziploc bag in the freezer, and they got frosty.
I feel like I need you on speed dial, like the Butterball hotline.
Yes, drain and lightly mash them (sorry for not being more clear about that—it’s updated now).
You can mix the dry ingredients and cook and mash the sweet potato. Then do the rest in the morning. You could probably also actually mix everything but the mashed banana and let it sit in the fridge covered overnight, then add the banana and any extra milk you need to thin the batter out if it gets thick sitting. I have not done that though, so you’d be assuming a tad bit of risk:)
For freezing, I freeze them in zip top freezer bags—the key to preventing them from getting frosty is to get out as much air as possible. Seal the bag except for about 1-inch. Suck the air out with a straw or just your mouth (it doesn’t seem gross when you actually do it!) to mimic vacuum sealing.
I’m here when you need me!
I bow down to you. Maaany thanks! Pancake report TK manana.
What mashed banana? I don’t see banana on the ingredient list anymore.
I just retested and simplified the recipe and removed the banana!