These sweet potato pancakes are thick, golden, and packed with the cozy warmth of pumpkin pie spice in every single bite. Crispy on the edges, tender in the middle, and just sweet enough from a touch of brown sugar and real mashed sweet potato. I first made these on a quiet Sunday morning when I had leftover sweet potato from dinner the night before, and honestly, I never looked back. The batter comes together fast with simple pantry staples, which makes this one of my favorite easy breakfast recipes to pull out when I want something a little special without a lot of fuss.
If you love a cozy morning plate, you might also enjoy my Healthy Homemade Blintzes Recipe or these gorgeous Healthy Chinese Steamed Eggs or Easy Bread Pudding Recipe for something a little different.
Why You'll Fall for This Recipe Every Weekend
These aren't just regular pancakes with a little sweet potato thrown in. The mashed sweet potato actually changes the texture, making each pancake softer and more tender than your average stack. The pumpkin pie spice adds this gentle warmth that makes your whole kitchen smell like autumn, even in the middle of February. They're filling, they're naturally a little sweet, and they hold up beautifully under a drizzle of maple syrup or a dusting of powdered sugar.
They're also genuinely simple. No fancy equipment, no hard-to-find ingredients, and the 20-minute batter rest does most of the heavy lifting for you.
Jump to:
- Why You'll Fall for This Recipe Every Weekend
- Sweet Potato Pancakes Ingredients
- How to Make Sweet Potato Pancakes
- Swaps and Substitutions
- Equipment For Sweet Potato Pancakes
- Storing and Reheating
- Serving Ideas
- Expert Tips
- The Morning Amelia Made the Kitchen Smell Like Fall
- FAQ
- Related
- Pairing
- Sweet Potato Pancakes
Sweet Potato Pancakes Ingredients
Here's a look at every ingredient and what it brings to the Sweet Potato Pancakes.
See Recipe Card Below This Post For Ingredient Quantities
- All-purpose flour: Forms the structure of these pancakes and keeps them light and tender.
- Baking powder: Gives the batter its lift, helping each pancake puff up nice and fluffy.
- Salt: Balances the sweetness and brings out the depth of every other flavor.
- Pumpkin pie spice: Adds that warm, spiced flavor that makes these pancakes feel cozy and special.
- Milk: Brings moisture to the batter and helps everything mix together smoothly.
- Eggs: Bind the batter and add richness, keeping the pancakes soft inside.
- Unsalted butter (melted and cooled): Adds flavor and helps the pancakes cook up with tender, golden edges.
- Brown sugar: Lends a gentle molasses sweetness that pairs perfectly with the sweet potato.
- Vanilla extract: Rounds out the flavor with a warm, subtle sweetness.
- Mashed sweet potato: The star of the show. It adds moisture, natural sweetness, and that beautiful golden color.
- Cooking spray: Keeps your pancakes from sticking and helps them cook evenly.
How to Make Sweet Potato Pancakes
Here's how the whole process comes together, start to finish.
Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and pumpkin pie spice until well combined. Set the bowl aside.
Mix the wet ingredients: In a separate medium bowl, whisk together the milk, eggs, melted butter, brown sugar, and vanilla extract until smooth. Add the mashed sweet potato and whisk until evenly combined. A few small bits of sweet potato in the mixture are completely fine.
Combine wet and dry: Pour the wet mixture gradually into the dry ingredients, stirring gently as you go. Mix just until combined. Don't overwork the batter here, a few lumps are your friend.
Rest the batter: Let the batter sit at room temperature for 20 minutes. This step helps the baking powder activate and the batter becomes lighter and airier, which means fluffier pancakes.
Heat your skillet: Preheat a skillet or griddle over medium heat. Lightly grease it with cooking spray. You want the surface hot enough that a small drop of water sizzles on contact.
Cook the pancakes: Pour about ¼ cup of batter per pancake onto the greased skillet. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes.
Flip and finish: Flip each pancake and cook for an additional 1 to 2 minutes, until golden brown and cooked through. The centers should feel firm, not jiggly, when lightly pressed.
Serve warm: Remove the pancakes from the griddle and keep them warm while you cook the rest of the batter. Serve with maple syrup, butter, or a sprinkle of powdered sugar.
Swaps and Substitutions
No pumpkin pie spice? Use a mix of cinnamon, nutmeg, and a tiny pinch of ginger. It'll get you close.
Dairy-free? Swap the milk for oat milk or almond milk and use a plant-based butter. The texture stays great.
No brown sugar? Regular white sugar works fine. Coconut sugar is a lovely option too.
Want it egg-free? A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes) works as a swap. The Sweet Potato Pancakes will be slightly denser but still really good.
Gluten-free? A 1:1 gluten-free flour blend works well here. Just make sure it contains xanthan gum.
Equipment For Sweet Potato Pancakes
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Skillet or griddle
- Spatula
- Measuring cups and spoons
- Ladle or cup for pouring batter
Storing and Reheating
Leftover Sweet Potato Pancakes keep well in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a toaster or warm skillet for a couple of minutes. They crisp up beautifully.
For longer storage, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag. They'll keep for up to 2 months. Reheat straight from frozen in a toaster or 350°F oven for about 5 minutes.
Serving Ideas
A few simple ways to make these even more special on the table.
Drizzle with warm maple syrup and a pat of butter for a classic, cozy breakfast plate. Dust with powdered sugar and serve alongside a hot cup of coffee or chai for a slower morning feel. Top with a dollop of Greek yogurt and a handful of fresh berries for something a little brighter. Add a side of crispy bacon or scrambled eggs to round it out into a full, satisfying brunch spread.
Expert Tips
Don't skip the 20-minute rest. It really does make a difference in the fluffiness.
Keep your heat at medium, not high. These Sweet Potato Pancakes have sugar in them, which means they can brown fast on the outside while staying raw in the middle if your heat is too aggressive.
Mash your sweet potato very well before adding it to the batter. The smoother it is, the more evenly it distributes. A fork works fine if the potato is soft enough.
Use a ¼ cup measure to keep your Sweet Potato Pancakes a consistent size. It helps them cook evenly and gives you a tidy, even stack.
If your batter seems too thick after resting, stir in a tablespoon of milk at a time until it loosens up a little.
The Morning Amelia Made the Kitchen Smell Like Fall
Amelia is one of those people who looks completely put together even at 7 in the morning, which is honestly a little annoying. But the morning she came over and we made these together, she managed to pour almost half the batter directly onto the stovetop instead of the pan. She was mid-sentence telling me about something her cat did, and just completely missed the skillet.
We stared at the sizzling mess for a second, and then she goes, "Well, the stovetop needed seasoning anyway."
Once we actually got the batter where it was supposed to go, those Sweet Potato Pancakes puffed up beautifully, golden brown with soft, pillowy centers. Amelia took one bite, closed her eyes, and said nothing for a good five seconds. Then, "Okay. These are absurdly good." High praise from someone who once called store-bought pancake mix "perfectly acceptable."
FAQ
How do you prepare sweet potato for pancakes?
The easiest way is to bake or microwave a Sweet Potato Pancakes until completely soft, let it cool slightly, then scoop out the flesh and mash it smooth with a fork. You can also use canned sweet potato puree if you're short on time. Just make sure there's no added sugar or seasoning in it.
Is there a downside to sweet potatoes?
Sweet Potato Pancakes are wonderfully nutritious, high in fiber, vitamin A, and potassium. That said, they are naturally higher in carbohydrates and natural sugars than regular white potatoes, so if you're watching your blood sugar closely, it's worth keeping portions in mind. For most people, they're a fantastic, wholesome ingredient.
What are the healthiest pancakes to eat?
Sweet Potato Pancakes made with whole grain flour, natural sweeteners, and ingredients like sweet potato, banana, or oats tend to rank well on the nutrition scale. These sweet potato pancakes land in solid territory with good fiber, vitamins, and real food ingredients. Pairing them with fruit instead of heavy syrup boosts the overall profile even more.
What are common mistakes to avoid when making potato pancakes?
Over-mixing the batter is probably the biggest one. It develops too much gluten and leads to tough, dense Sweet Potato Pancakes. Skipping the resting time is another, since the batter needs that time to relax and aerate. Cooking on heat that's too high is a classic pitfall too. Medium heat is your best friend here. And finally, adding potato that's too wet can make the batter runny. Squeeze out any excess moisture if your mashed potato seems loose.
Related
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Pairing
These are my favorite dishes to serve with Sweet Potato Pancakes
Sweet Potato Pancakes
Ingredients
- 1 ½ cups all-purpose flour for the base of the pancake batter
- 1 tablespoon baking powder helps pancakes rise
- 1 teaspoon salt balances flavor
- 1 teaspoon pumpkin pie spice adds warmth and spice
- 1 cup milk adds moisture to the batter
- 2 large eggs lightly beaten (binds the ingredients together)
- 2 tablespoons unsalted butter melted and cooled (adds richness)
- 2 tablespoons packed brown sugar for sweetness and moisture
- 1 teaspoon vanilla extract enhances flavor
- 1 cup mashed sweet potato adds moisture and natural sweetness
- Cooking spray for greasing the skillet or griddle
Instructions
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In a large mixing bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice until fully incorporated.
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In a separate bowl, whisk together the milk, eggs, melted butter, brown sugar, and vanilla extract until smooth. Add the mashed sweet potato and continue whisking until the mixture is combined, though bits of sweet potato may remain.
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Gradually add the wet ingredients into the dry mixture, stirring gently just until combined. Be careful not to over-mix.
- Allow the batter to rest for 20 minutes.
- Preheat a skillet or griddle over medium heat. Lightly coat it with cooking spray. Pour about ¼ cup of batter onto the skillet for each pancake.
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Once bubbles form on the surface and the edges start to set (about 2-3 minutes), flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Remove the pancakes from the griddle and keep them warm. Continue cooking the remaining batter in batches.
- Serve the pancakes warm with your favorite toppings such as maple syrup, butter, or powdered sugar.
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