I used to have leftover mashed sweet potatoes lingering in my fridge wondering what to do with them until I discovered these fluffy sweet potato pancakes. They’re cozy, lightly spiced, and come together quickly—perfect for mornings when I want something comforting without stress. This recipe turns simple ingredients into a warm, satisfying breakfast I trust anyone can make with ease.
Why You’ll Love These Sweet Potato Pancakes
- This recipe is your ultimate guide for making sweet potato pancakes using leftovers, canned puree, or from scratch.
- Guaranteed to be fluffy every time thanks to the perfect balance of baking powder and careful mixing.
- Packed with warm, cozy flavors like cinnamon, nutmeg, brown sugar, and maple syrup that taste like fall in every bite.
- Foolproof and beginner-friendly: easy steps that boost your confidence and make cooking feel like a breeze.
How to Prepare Sweet Potato Puree (The Most Important Step)
To get those pancakes just right, you need 1 cup of smooth sweet potato puree. Here are three simple ways to prepare it:
From Leftover Mashed Sweet Potatoes
Use leftover mashed sweet potatoes, but ensure they aren’t overly seasoned or savory. If the mash is too thick, thin it out with a splash of milk so it blends smoothly into the batter. This method is highlighted by recipes like the one from Serious Eats, which utilizes leftover mash as a base.
From Scratch (Baking vs. Boiling)
Baking: Slice whole sweet potatoes, bake at 400°F (200°C) for about 45 minutes until soft. Baking concentrates sweetness and flavor, making your pancakes richer.
Boiling: Peel and chop sweet potatoes, then boil until tender (15–20 minutes). Boiling is faster but can add extra water, so drain well to avoid soggy batter.
From Canned Puree
Canned sweet potato puree works perfectly as a shortcut. Choose 100% pure canned pumpkin or sweet potato puree—avoid pie fillings that contain added sugar and spices.
Sweet Potato Pancakes
Ingredients
Equipment
Method
- Combine mashed sweet potatoes, eggs, milk, brown sugar, and maple syrup in a large bowl, whisking until smooth.
- Add flour, cinnamon, baking powder, salt, and nutmeg to the mixture, stirring until combined, then mix in melted butter.
- Heat a nonstick skillet over medium heat, melt a pat of butter, and cook ⅓ cup portions of batter until bubbles form (2–4 minutes), then flip and cook for another 2–3 minutes.
- Repeat with remaining batter to make about 8 pancakes, serving warm with maple syrup.
Notes
Ingredient Deep Dive: The Secrets to Flavor and Fluff
Each ingredient has its role in making these pancakes so comforting:
- Baking powder lifts, creating a light, fluffy texture.
- Brown sugar and maple syrup add natural sweetness and deepen flavor.
- Cinnamon and nutmeg provide classic warm spices that make every bite feel cozy.
- Optional spices like ginger or allspice can add extra depth if you want to experiment.
Sweet Potato Pancake Ingredients
- 1 cup leftover mashed sweet potatoes
- 2 large eggs
- ½ cup milk
- 2 tablespoons packed light brown sugar
- 1 tablespoon maple syrup (plus more for serving)
- ¾ cup all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Pinch nutmeg
- 2 tablespoons melted butter (plus more for cooking)
Note: This recipe uses 1 cup of prepared sweet potato puree from one of the methods above.
How to Make Sweet Potato Pancakes (Step-by-Step)
- Combine wet ingredients: Place mashed sweet potatoes in a large bowl. Add eggs, milk, brown sugar, and maple syrup and whisk until combined.
- Mix dry ingredients into wet: Sprinkle flour, cinnamon, baking powder, salt, and nutmeg on top. Stir until just combined. A few small lumps are perfectly fine—do not overmix! Add melted butter and mix until combined.
- Heat your skillet: Set a large nonstick skillet over medium heat and add a small pat of butter. Once melted, drop ⅓ cup portions of batter onto the skillet.
- Cook pancakes: Cook until bubbles appear across the surface and the edges look dry and set, about 2 to 4 minutes. Flip and cook for an additional 2 to 3 minutes until golden and cooked through.
- Repeat and serve: Repeat with remaining batter (should make about 8 pancakes). Serve warm with maple syrup.
Secrets to Perfectly Fluffy Pancakes (Tips for Success)
- Don’t over-mix the batter; overworking develops gluten and makes pancakes dense.
- Let the batter rest for about 10 minutes if you have time—this helps the baking powder activate and creates fluffiness.
- Keep your skillet at consistent medium heat—too high and they burn, too low and they stay flat and soggy.
Troubleshooting Common Pancake Problems
| Problem | Solution |
|---|---|
| Gummy pancakes | Avoid over-mixing batter; check skillet temperature—too low heat can cause gumminess. |
| Dense pancakes | Don’t stir too much; make sure you have enough baking powder; avoid adding too much flour. |
| Flat pancakes | Use fresh baking powder; avoid batter that’s too thin; keep skillet hot enough for bubbles. |
Toppings and Fun Mix-In Ideas
Toppings:
- Whipped cream
- Toasted pecans
- A sprinkle of cinnamon sugar
- Dollop of cream cheese frosting
- Candied bacon
Mix-ins:
- Mini chocolate chips
- Chopped walnuts
- Shredded coconut
Variations and Substitutions
| Dietary Need | Ingredient to Swap | Recommended Substitution & Notes |
|---|---|---|
| Vegan | Eggs | Use two ‘flax eggs’ (2 tbsp ground flaxseed + 5 tbsp water). |
| Milk | Use an equal amount of almond, soy, or oat milk. | |
| Butter | Use melted vegan butter or coconut oil. | |
| Gluten-Free | All-Purpose Flour | Use an equal amount of a high-quality 1-to-1 gluten-free baking flour blend. Pancakes may be denser. |
| No Added Sugar | Brown Sugar & Maple Syrup | Omit from batter; sweet potato provides natural sweetness. Serve with fruit. |
Storage, Freezing, and Reheating Instructions
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To freeze, place pancakes in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer bag to prevent sticking. Reheat in a toaster, oven, or microwave until warmed through.
Frequently Asked Questions (FAQ)
Can I make sweet potato pancake batter ahead of time?
It’s best to cook the batter fresh since the baking powder activates once wet. You can mix dry and wet ingredients separately the night before, then combine them in the morning.
Can I use whole wheat flour?
Yes, substitute up to half the all-purpose flour with whole wheat flour. Pancakes will be slightly denser with a nuttier flavor.
How can I make these for kids or baby-led weaning (BLW)?
Make smaller, silver dollar-sized pancakes for kids. For BLW, omit salt and all sugar or syrup in the batter to keep it simple and natural.
Conclusion
These sweet potato pancakes are a simple way to bring warmth and comfort to your mornings. They’re fluffy, lightly spiced, and perfect for busy days or cozy weekends. I’d love to know what you think of these! What’s your favorite topping to add? Let me know in the comments below!
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