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sweet potato pancakes A stack of golden-brown pancakes served on a black plate, with melted butter and syrup on the side. The pancakes have a fluffy and light texture, showcasing a perfect breakfast setup.

Sweet Potato Pancakes

Light and fluffy Sweet Potato Pancakes infused with the warm, sweet flavor of mashed sweet potatoes and a hint of pumpkin spice.
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American
Keyword: fall pancakes, fluffy pancakes, pumpkin spice pancakes, sweet potato pancakes
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 6
Calories: 255kcal
Cost: $6

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

  • In a large mixing bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice until fully incorporated.
    A glass bowl filled with flour, with a red whisk resting inside. The flour is sifted and waiting to be mixed with other ingredients in preparation for baking.
  • 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.
    A close-up of a creamy, textured liquid mixture in a bowl, likely a batter for pancakes or a similar baked good. It contains lumps of sweet potato, indicating that this is the beginning stage of a sweet potato-based recipe.
  • Gradually add the wet ingredients into the dry mixture, stirring gently just until combined. Be careful not to over-mix.
    A bowl of pancake batter, likely sweet potato-based, with a whisk inside. The batter has a smooth consistency and is ready for cooking.
  • 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.
  • 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.
    Two golden pancakes cooking on a griddle, with bubbles forming on the surface, indicating they are almost ready to be flipped. The griddle is lightly greased, adding to the overall golden color of the pancakes.
  • 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.

Notes

Let the batter rest for 20 minutes to achieve fluffy, airy pancakes. Add nuts or dried fruit for extra flavor.

Nutrition

Serving: 1Serving | Calories: 255kcal (13%) | Carbohydrates: 41g (14%) | Protein: 7g (14%) | Fat: 7g (11%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 69mg (23%) | Sodium: 445mg (19%) | Potassium: 548mg (16%) | Fiber: 2g (8%) | Sugar: 9g (10%) | Vitamin A: 9231IU (185%) | Vitamin C: 9mg (11%) | Calcium: 174mg (17%) | Iron: 2mg (11%)
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