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Favorite Sweet Potato Pancakes

Amy Palanjian
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.
5 from 7 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 4
Calories 275 kcal

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 very 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.
  • 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.
  • 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.
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Nutrition

Calories: 275kcalCarbohydrates: 35gProtein: 10gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 105mgSodium: 283mgPotassium: 329mgFiber: 5gSugar: 5gVitamin A: 2781IUVitamin C: 1mgCalcium: 211mgIron: 2mg
Keyword healthy pancakes, sweet potato pancakes
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!