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 on plates with applesauce

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 this recipe in the fall especially, but they’re a great option for kids (and us parents!) no matter the season.

My kids love to help me make pancakes on the weekend as they stand in the learning tower by my side at the counter. I measure everything out, they dump all into a bowl, and I stand watch as they stir.

Do we make a mess? Absolutely. Is it a fun way to start the day? Always.

Ingredients You Need

To make this recipe you’ll need:

ingredients in sweet potato pancakes
  • Mashed sweet potato: You can use a homemade puree or store-bought.
  • Whole wheat flour: This flour is very “thirsty” and works well with the mashed sweet potatoes by helping to ensure that the mixture cooks through.
  • Cinnamon: You could use pumpkin pie spice instead of cinnamon if you prefer.
  • Baking powder
  • Vanilla extract
  • Eggs
  • Milk: Whole milk works well here, but any kind would be OK, so you can use what you have.
  • Melted butter or neutral oil, plus more for cooking: I use unsalted butter for cooking so I can control the added salt.

TIP: You can make these gluten-free and/or dairy-free if needed.

Ingredient Substitutions

  • You can use homemade mashed sweet potato or store-bought canned or jarred puree. (Just be sure it’s unsweetened.)
  • You could also use pumpkin puree if you prefer.
  • Gluten-free: Use a 1:1 style of gluten-free flour mix or buckwheat flour. Buckwheat flour cooks through really nicely here.
  • Dairy-free: Use a favorite nondairy milk and a neutral cooking oil in place of the butter.
  • Egg-free: I’d recommend a store-bought egg replacer here, like the one from Bob’s Red Mill.

Step-by-Step Instructions

Here’s a look at the process involved in making these pancakes. Scroll down to the bottom of the post for the full information.

how to make sweet potato pancakes step by step
  1. Measure out the mashed sweet potato.
  2. Add all ingredients to a bowl and whisk to combine.
  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 still thick.

Frequently Asked Questions

How can I make sure these cook 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.

What kind of sweet potato works best in pancakes?

You can use any kind of mashed or pureed sweet potato, either homemade Mashed Sweet Potato, Crockpot Sweet Potato, or you can buy canned sweet potato puree.

sweet potato pancakes

Sweet Potato Pancakes for Baby

These pancakes are moist and, when served in small pieces, they 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.

(You may like using sweet potato in my 2-Ingredient Pancakes, too.)

How to Store

Store leftovers, once cooled, in an airtight container in the fridge for 3-5 days. Reheat for 15-30 seconds on a heat-safe plate in the microwave. You can also freeze pancakes in a freezer bag with as much air removed as possible. Heat through to serve.

Best Tips for Success

  • Make sure the sweet potato is very well cooked so it mashes easily, and ensure it’s cooled at least slightly.
  • You can spoon the batter out of the blender, or pour it straight from the blender.
  • Spread the batter thin, about ¼ 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 toward the center, and you see bubbles. This will ensure the center cooks all the way through.
  • Depending on your stove top and pan, you may need to turn the heat down to medium-low to ensure 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.

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Favorite Sweet Potato Pancakes

Plan to have your mashed sweet potato ready to go so these come together quickly. Serve with any pancake topping you prefer—applesauce, maple syrup, or nut or seed butter.
4.95 from 34 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Breakfast
Calories 275kcal
Servings 4



  • 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 ¼ inch thick or a smidge thinner. This will help ensure 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.



  • 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 very tender, about 5-6 minutes. Let cool slightly. Drain and mash very smooth with a fork. Let cool. Measure out ½ cup of the mashed sweet potato.
  • Store any leftovers in an airtight container in the fridge and warm to serve later in the week.
  • Spread the batter thin, about ¼ 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 toward the center, and you see bubbles. This will ensure that the center cooks all the way through.
  • Depending on your stove top 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.
  • I heat the oven to 200 degrees F and keep the cooked pancakes warm on a baking sheet while I finish the batch, but you could also serve them as you go.


Calories: 275kcal, Carbohydrates: 35g, Protein: 10g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 105mg, Sodium: 283mg, Potassium: 329mg, Fiber: 5g, Sugar: 5g, Vitamin A: 2781IU, Vitamin C: 1mg, Calcium: 211mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This recipe was first published March 2018.

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How many stars would you give this recipe?


  1. 5 stars
    A hit all round! My 2 year old helped make them and loved eating them (warm and cold) too 😋😁 I often have boiled sweet potato (boiled whole with skins on) around so I used that instead of roasted.

    I love that these are not full of sugar and in-your-face sweet. We’ll be making these again and again!

  2. 5 stars
    These are fantastic, thank you!! I’ve made them twice and my 2 year old loves them. I have found that the texture is better when I add a little more sweet potato than the recipe calls for.

    1. Hi- I haven’t tried this one, but I am pretty confident it should work similarly! Grease or line the pan with parchment paper to help ensure they don’t stick. I’ve always done 400 F for 10-12 minutes regardless of the recipe. Let me know how it goes!

  3. 4 stars
    These are really good! For me though they come out much better if I first mix the sweet potato, milk, butter, and eggs and then add in the dry ingredients. The first time I made the recipe I followed your instructions and the sweet potato never really mixed in with the rest of the ingredients.

  4. 5 stars
    They came out so well! I replaced milk with Greek yoghurt and added double the amount of sweet potatoe – they taste sooo yummy! My twins love them! ❤️

  5. 5 stars
    Only had oat flour so it was runny, added 50 grams of flour and 30g sweet potato.
    Turned out sooo goooood.. thanks a lot of the recipe!
    Meal time is a challenge currently with my teething baby! She loved them ❤️

    1. I haven’t had much luck making these with my usual egg replacers (a flax egg does not work). It’s possible that a store bought egg replacer would work better or maybe just omitting them and adding 2 tbsp more milk.

  6. What is your thought on having baking soda/baking powder as an ingredient in the food for kids of 1.5 years old?

    1. What is your concern with adding them? If you divide the amount in a recipe by the servings, the amounts are actually miniscule (I wouldn’t use them if I had concerns about them:)

    1. If you want to try using ap flour, I think you’d want to reduce the milk to 1 cup to ensure they aren’t too wet.

      1. Sure, just let them cool full and freeze in a zip top bag. You can do them in a single layer or with parchment between so they don’t freeze together.

  7. 5 stars
    My daughter absolutely loves these pancakes and so do I to be honest! Easy to make, I tend to make a batch, then portion out the batter and freeze some so I can get some out to defrost for an easy lunch another day. Winner

    1. I haven’t tried this recipe with all oat flour (or baby cereal) and I worry that the pancakes would be too dense. But you could likely do 1/4-1/3 cup in place of the flour. For more iron ideas, you can see this post.

  8. 5 stars
    They came out great but I have a question. I froze them and when I took them out of the freezer the sides of them and some of the inside looks Brown. I cook them for long enough if not longer and I don’t know if these are safe to eat now. Help!

  9. 5 stars
    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!

  10. 5 stars
    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!

  11. 5 stars
    Made these with gluten free flour and my 2.5 y/o love them ! These are definitely fussy eater approved!

  12. 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?


    1. 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!

  13. 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!

  14. 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?

    1. You can use dairy milk (whole or low fat) or any nondairy unsweetened plain milk. They work pretty interchangeably!

    1. 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!

  15. 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!

    1. 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!

    2. 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 :).

    1. 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!

  16. 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.

    1. 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!