Fluffy Sweet Potato Pancakes

Growing up, I never thought sweet potatoes could be anything more than a Thanksgiving side dish. That’s just how we ate them – mashed with butter and brown sugar once a year. When my kids asked for pancakes one morning and all I had was a couple of sweet potatoes sitting on the counter, I figured I’d give it a shot.

Turns out, sweet potatoes make some of the most tender, naturally sweet pancakes I’ve ever tasted. And unlike regular pancakes that leave you hungry an hour later, these keep you feeling satisfied well into lunchtime. Now my family actually cheers when they see sweet potatoes in our kitchen because they know what’s coming for breakfast.

What Kind of Sweet Potato Should I Use?

For pancakes, you’ll want to look for orange-fleshed sweet potatoes (sometimes labeled as yams in U.S. grocery stores), which are naturally sweet and moist. The most common variety you’ll find is the Beauregard sweet potato, and it works perfectly in this recipe. To prepare your sweet potato, you can either bake it whole until tender or peel, cube, and boil it – both methods work well, though baking tends to concentrate the sweet flavor a bit more. Just make sure your mashed sweet potato has cooled to room temperature before mixing it into your pancake batter to avoid cooking the eggs prematurely. If you’re in a hurry, you can even use canned sweet potato puree (just make sure it’s pure sweet potato without added ingredients).

Options for Substitutions

These cozy pancakes are pretty adaptable – here’s what you can switch up:

• Sweet potato: You can swap mashed sweet potato with pumpkin puree or mashed butternut squash – just make sure to drain any excess liquid. Mashed carrots work too, though they might give a slightly different texture.
• Plain flour: Feel free to use whole wheat flour for half the amount of plain flour. For gluten-free options, try a 1:1 gluten-free flour blend, but note the texture might be slightly different.
• Apple cider vinegar: Regular white vinegar or lemon juice work just as well to help activate the baking powder and create fluffy pancakes.
• Brown sugar: You can use maple syrup, honey, or coconut sugar instead. If using liquid sweeteners, reduce the milk by 1 tablespoon.
• Milk: Any milk works here – almond, oat, soy, or coconut milk are all good options. Just make sure they’re at room temperature.
• Butter: Coconut oil or any neutral-flavored oil can replace the melted butter. Use the same amount as called for in the recipe.

Watch Out for These Mistakes While Cooking

The biggest challenge when making sweet potato pancakes is achieving the right consistency – overmixing the batter will activate too much gluten and result in tough, chewy pancakes instead of fluffy ones. To get perfectly tender pancakes, mix the wet and dry ingredients separately first, then combine them just until no dry flour remains – a few small lumps are actually good! Another common mistake is cooking these pancakes on too high heat, which can lead to burnt outsides and raw centers – keep your griddle at medium heat (around 350°F) and wait for bubbles to form on top before flipping. For the fluffiest results, don’t skip the apple cider vinegar, as it reacts with the baking powder to create air pockets, and make sure your mashed sweet potato is completely smooth to avoid any stringy bits in your pancakes.

What to Serve With Sweet Potato Pancakes?

These cozy sweet potato pancakes are perfect for breakfast or brunch, and there are so many tasty ways to serve them! The natural sweetness of sweet potatoes pairs wonderfully with maple syrup or honey, and a pat of butter on top lets it all melt together beautifully. For a protein boost, try serving them alongside crispy bacon or breakfast sausage – the savory meat balances out the subtle sweetness of the pancakes. I love adding some fresh fruit on the side too, like sliced bananas or warm cinnamon apples, which complement the fall-inspired flavors of these pancakes perfectly.

Storage Instructions

Keep Fresh: Got leftover sweet potato pancakes? Place them in an airtight container with pieces of parchment paper between each pancake to prevent sticking. They’ll stay good in the fridge for up to 3 days. This makes them perfect for busy mornings when you need a quick breakfast!

Freeze: These pancakes are great for freezing! Let them cool completely, then place them in a freezer bag with parchment paper between each pancake. They’ll keep well for up to 2 months in the freezer. I like to make a double batch just to have some ready for later.

Warm Up: When you’re ready to enjoy your stored pancakes, pop them in the toaster for a quick warm-up, or microwave them for about 20-30 seconds. If they’re frozen, you can reheat them straight from the freezer – no need to thaw first. They’ll taste almost as good as fresh!

Preparation Time	20-30 minutes
Cooking Time	15-25 minutes
Total Time	35-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 40-50 g
• Fat: 80-90 g
• Carbohydrates: 250-270 g

Ingredients

• 1 cup mashed sweet potato
• 2 1/2 cups plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large room-temperature eggs
• 2 tablespoons brown sugar
• 1 1/2 cups room-temperature milk
• 2 tablespoons apple cider vinegar
• 1/4 cup melted butter

Step 1: Prepare the Sweet Potato Puree

If you’re making your own sweet potato puree, start by baking or steaming the sweet potato until tender.

Once cooked, allow it to cool slightly before pureeing it until smooth.

Set aside this puree for later use.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.

Ensure these dry ingredients are well incorporated to help your pancakes rise evenly.

Step 3: Mix the Wet Ingredients

In another bowl, combine the sweet potato puree, eggs, milk, apple cider vinegar, and melted butter.

Mix these ingredients until they are well combined, forming a smooth and consistent wet mixture.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl with the dry ingredients.

Stir them together until just combined; it’s important not to overmix the batter, as this can lead to tough pancakes.

It’s perfectly alright if the batter has a few lumps.

Step 5: Cook the Pancakes

Preheat a griddle or non-stick skillet over medium-high heat and lightly grease it with oil.

Scoop portions of the pancake batter onto the skillet.

Cook each pancake for 2-3 minutes, or until bubbles start forming on the surface.

Flip them over and cook for another 1-2 minutes until golden brown.

Step 6: Serve and Enjoy

Continue cooking in batches until all the pancake batter is used.

Serve the pancakes warm with your favorite toppings, such as syrup or fresh fruit.

Enjoy your delicious sweet potato pancakes!