Sweet Potato Pancakes

Boost your breakfast nutrition with these Sweet Potato Pancakes! They are delicious, lightly sweetened, and packed with warm spices.

Why We Love These Sweet Potato Pancakes:

We’ve been eating sweet potato pancakes for as long as we have been eating sweet potatoes for dinner, and we can’t get enough!  The kids love them, and they even got rave reviews by the pickiest eater in my neighborhood, and that’s saying something! They have a flavor that is reminiscent of pumpkin desserts with the kid-appeal and ease of pancakes.

The best part about sweet potato pancakes is that you can add even more nutrients and fiber to your breakfast by topping it with fresh fruit! We like bananas, berries, plums, or peaches.  With fruit and sweet potatoes, we often don’t even need syrup.  A little bit of creamy yogurt or whipped cream can turn a boring pancake breakfast into one of our favorite desserts!

Ingredients for Sweet Potato Pancakes:

• Sweet Potato– use leftover mashed sweet potatoes, or cook one the night before! If I am short on time I will boil it. The Instant Pot works great too.
• Milk– I used 2% milk, but dairy free milk works great here too.
• Cinnamon & Vanilla Extract– adds warm, yummy flavor!
• Egg– adds structure and lightness to your pancakes.
• Flour– we used whole wheat flour, but all-purpose will give you a lighter pancake. Or experiment with a combination of the two!
• Baking Powder– yields a fluffy pancake.
• Salt– we used kosher salt

How to Make Sweet Potato Pancakes:

1. Cook sweet potato (this can be done the night before- or use up leftovers!). You will need 1/2 cup mashed.
2. Blend first five ingredients in a blender, until smooth.
3. Whisk together the flour, baking powder and salt. Add the sweet potato mixture and stir just until combined.
4. Add more milk if needed for the consistency of pancake batter.
5. Pour the batter onto a hot griddle greased with nonstick cooking spray. Flip the pancakes when the begin to bubble and are golden brown on both sides.
6. Serve warm topped with sliced bananas, yogurt, and a drizzle of maple syrup.

Tips & Suggestions

More Pancake Recipes To Try:

Serve With

• 2 medium banana
• 1 cup yogurt, vanilla, low-fat
• 4 tablespoon maple syrup, pure

• Cook sweet potato (this can be done the night before). You will need 1/2 cup mashed.
• Blend first five ingredients in a blender, until smooth.
• Whisk together the flour, baking powder and salt. Add the sweet potato mixture and stir just until combined.
• Add more milk if needed for the consistency of pancake batter.
• Pour the batter onto a hot griddle greased with nonstick cooking spray. Flip the pancakes when the begin to bubble and are golden brown on both sides.
• Serve warm topped with sliced bananas, yogurt, and a drizzle of maple syrup.

Calories: 242kcal | Carbohydrates: 50g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 317mg | Potassium: 491mg | Fiber: 3g | Sugar: 22g | Vitamin A: 5515IU | Vitamin C: 5mg | Calcium: 239mg | Iron: 2mg

Tell us in the comments, what is your favorite way to eat sweet potatoes?