This post contains affiliate links. Please see our disclosure policy.
These sweet potato pancakes are soft, fluffy, and buttery! Made with simple ingredients and super easy to make! Top them off with pecans and maple syrup for the perfect breakfast.
I love breakfast recipes that feed a crowd, especially during the holidays! These are hands down my favorite pancakes to make for my family because one batch serves 12 people. More of my favorite pancake recipes are these banana pancakes and silver dollar pancakes.
Ingredient Notes
- Sweet Potato – Feel free to substitute with canned sweet potato.
- Melted Butter – Use unsalted butter.
- Sugar – I used a combination of brown sugar and white granulated sugar for soft and moist pancakes.
- Milk – I like to use whole milk for this recipe but any type of milk will work. Avoid sweetened milk such as sweetened almond milk.
- Ground Cinnamon– Feel free to use pumpkin spice instead.
How To Make
- Peel and chop the sweet potato into 2-inch chunks. Place the sweet potato chunks in a saucepan and cover with water. Bring to a boil and cook for 15 minutes or until fork-tender.
- Drain the sweet potato and beat it with an electric mixer. Allow it to cook for 10-15 minutes.
- In a large bowl, combine the milk, eggs, melted butter, sweet potato mash, brown sugar, and white sugar. Mix until well combined.
- Add the flour, salt, cinnamon, and baking powder. Mix until well combined but don’t overmix.
- Preheat your griddle or a nonstick skillet. Butter it and once the butter melts, add 1/2 cup of the pancake batter to the center of the skillet. Cook for 2-3 minutes on each side over medium-low heat.
- Serve warm with maple syrup, pecans, and extra butter, if desired, and enjoy!
Top Tips For The Perfect Sweet Potato Pancakes
- Get your skillet nice and hot but not too hot. It shouldn’t be smoking otherwise your pancakes are going to burn on the outside and remain raw on the inside.
- Only flip the pancakes once and avoid flattening them after you flip them.
- Keep the spatula low to the griddle when flipping the pancakes. If you lift it too high it can get messy.
- Allow the melted butter and sweet potato mash to cool slightly so it doesn’t scramble the eggs.
Can I Freeze These?
You can freeze these sweet potato pancakes for up to 3 months. Allow the pancakes to cool completely then place a sheet of parchment paper between each pancake and stack them together. Place the pancakes tightly in a freezer bag and then place them in the freezer. To reheat, pop them in the toaster or bake at 375 degrees F. for 7-10 minutes.
Do I Have To Serve These With Maple Syrup?
If you don’t like maple syrup, you will have to double the sugar amount for this recipe.
More Recipes You Might Enjoy
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Sweet Potato Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon Kosher salt
- 1 ¼ teaspoons ground cinnamon
- 3 teaspoons baking powder
- 2 eggs
- 1 ½ cups whole milk
- 4 tablespoons unsalted butter , melted
- ¾ cups mashed sweet potato , 1 sweet potato cooked and mashed
- 2 tablespoons granulated white sugar
- 2 tablespoons light brown sugar
- extra butter, for frying
Instructions
- Peel and chop the sweet potato into 2-inch chunks. Place the sweet potato chunks in a saucepan and cover with water. Bring to a boil and cook for 15 minutes or until fork-tender.
- Drain the sweet potato and beat it with an electric mixer. Allow it to cook for 10-15 minutes.
- In a large bowl, combine the milk, eggs, melted butter, sweet potato mash, brown sugar, and white sugar. Mix until well combined.
- Add the flour, salt, cinnamon, and baking powder. Mix until well combined but don't over-mix.
- Preheat your griddle or a nonstick skillet. Butter it and once the butter melts, add 1/2 cup of the pancake batter to the center of the skillet. Cook for 2-3 minutes on each side over medium-low heat.
- Serve warm with maple syrup, pecans, and extra butter, if desired, and enjoy!
Notes
- Get your skillet nice and hot but not too hot. It shouldn’t be smoking otherwise your pancakes are going to burn on the outside and remain raw on the inside.
- Only flip the pancakes once and avoid flattening them after you flip them.
- Keep the spatula low to the griddle when flipping the pancakes. If you lift it too high it can get messy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
