Sweet potato pancakes are the perfect cozy fall breakfast. They are perfectly sweet and have the classic fall flavors of cinnamon, nutmeg, cloves, and ginger. Best of all they are easy to make and freeze well so you can keep them on hand all season long!
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What happens when you combine the best season with the best breakfast? You get sweet potato pancakes of course!
If you are looking for more fall-themed breakfasts, check out my Low Carb Pumpkin Waffles or Low Carb Pumpkin Cheesecake Muffins. For a more traditional breakfast head towards my Classic Pancake recipe!
Ingredients and Substitutions
These sweet potato pancakes use all the usual pancake ingredients like flour, eggs, and milk - but with a few seasonal additions for a delicious fall flavor!
- All-Purpose Flour
- Brown Sugar, white sugar, or sugar substitute
- Baking Powder
- Ground Ginger, Ground Nutmeg, Cinnamon, Ground Cloves or pumpkin pie spice blend
- Buttermilk (to make your own buttermilk mix 1 ¾ cup of milk with 1 ½ teaspoons of white vinegar or lemon juice)
- Vanilla Extract
- Cooked Sweet Potatoes - I suggest using baked sweet potatoes, but you can also use canned just be sure to drain the liquid thoroughly. You can also swap sweet potato for pumpkin puree.
- Optional for serving: toasted pecans, real maple syrup, butter, and/or whipped cream
See the recipe card for quantities.
To make this recipe you will need the following equipment:
- Measuring cups and spoons
- Two mixing bowls
- Wire whisk or fork for mixing the batter
- Griddle or non-stick skillet
- Thin spatula TIP: I swear by using a fish turner for pancakes! It is the perfect thin but sturdy spatula and is made for flipping delicate items.
Before you get started ...
Make sure that your sweet potatoes are cooked and cooled enough so that you can easily handle them without getting burned. To make one batch of pancakes you will need about 1 large sweet potato.
I love to 'bake' sweet potatoes in my instant pot. You can find directions here! You can also use canned sweet potatoes, but I suggest giving them a quick rinse.
If you've never made pancakes from scratch then you might be surprised by just how easy they are to make!
In a large mixing bowl, combine the flour, sugar, salt, baking powder, and spices.
In a second mixing bowl, combine the eggs, melted butter, buttermilk, mashed sweet potato, and vanilla.
Tip: Pancake batter is best if it's very slightly undermixed, and then left to rest for about 10 minutes before cooking. This results in the perfect light and fluffy pancakes.
Slowly pour the contents of the bowl with the wet ingredients into the bowl with the dry. Whisk the mixture together until it is mostly combined. Be sure not to overmix. Some small lumps are ok.
Pour ¼ cup of the batter onto a preheated griddle or skillet. Cook until bubbles have formed on the top of the pancake, then carefully flip the pancake over and cook for another minute or two on the other side.
Tip: For the perfect pancakes, preheat the griddle or skillet just slightly hotter than medium heat. Then, after pouring the batter on the griddle, wait to flip the pancake until there are lots of bubbles on the surface (see the picture above for an example) When the pancakes are ready, I suggest using a fish turner for failproof flipping!
Repeat this process with the remaining batter and enjoy immediately. Top the finished pancakes with maple syrup, pecans, butter, and/or whipped cream.
Here are some of my favorite ways to change up this recipe:
- Pumpkin - swap the sweet potato for pumpkin puree
- Oat Pancakes - For a heartier pancake, reduce the all-purpose flour to just 1 cup and add in ¾ of a cup of rolled or instant oats.
- Mix-Ins - I like to serve these pancakes topped with toasted pecans, but you can also mix the pecans directly into the batter. You can also stir in cinnamon or white chocolate chips!
See my recipe for the best (and easiest) classic pancakes!
Leftover pancakes can be kept in the fridge for about 5 days or in the freezer for up to 6 months!
Reheat them in the oven, in a skillet on the stovetop, or in an oven until they are heated through.
Sweet potato pancakes taste a lot like pumpkin pancakes. They are slightly sweeter than traditional pancakes and are flavored with warming spices including cinnamon, ginger, nutmeg, and cloves.
- Pancake batter is best if it's slightly undermixed and left to rest for about 10 minutes before cooking. This results in the perfect light and fluffy pancakes.
- For the perfect pancakes, preheat the griddle or skillet just slightly hotter than medium heat. Then, after pouring the batter on the griddle, wait to flip the pancake until there are lots of bubbles on the surface (see the picture above for an example) When the pancakes are ready, I suggest using a fish turner for failproof flipping!
Sweet Potato Pancakes
- Measuring Cups or Spoons
- 2 Mixing Bowls
- wire whisk
- Griddle or nonstick skillet
- 1 ¾ cups All-Purpose Flour
- 3 tablespoon Brown Sugar packed
- ½ teaspoon Salt
- 1 tablespoon Baking Powder
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- 1 teaspoon Cinnamon
- ¼ teaspoon Ground Cloves
- 2 Eggs Beaten
- 2 tablespoon Butter melted (plus additional for serving)
- 1 ¾ Buttermilk
- 1 teaspoon Vanilla Extract
- ¾ cup Cooked Sweet Potatoes peeled and mashed, about 1 large sweet potato
- Pecans toasted and chopped for serving, optional
- Real Maple Syrup for serving, optional
- In a large bowl, whisk together the dry ingredients.1 ¾ cups All-Purpose Flour, 3 tablespoon Brown Sugar, ½ teaspoon Salt, 1 tablespoon Baking Powder, ½ teaspoon Ground Ginger, ¼ teaspoon Ground Nutmeg, 1 teaspoon Cinnamon, ¼ teaspoon Ground Cloves
- In a separate medium bowl combine the eggs, melted butter, buttermilk, vanilla, and mashed sweet potato.2 Eggs, 2 tablespoon Butter, 1 ¾ Buttermilk, 1 teaspoon Vanilla Extract, ¾ cup Cooked Sweet Potatoes
- Add the wet ingredients to the dry and stir just until combined. Some small lumps are ok. Set aside and preheat the griddle or a non-stick skillet to medium-high heat.
- Pour approximately ¼ cup of batter onto the hot skillet and allow it to cook until bubbles begin forming around the edges. Carefully flip the pancake and cook for an additional 1-2 minutes on the other side. Repeat with the remaining batter.
- Serve the pancakes warm and with butter, pecans, and syrup if desired.Pecans, Real Maple Syrup
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.