Introduction

Best Sweet Potato Pancakes are soft, fluffy, and warmly spiced, delivering cozy flavor with a subtle natural sweetness. Mashed sweet potatoes fold seamlessly into a classic pancake batter, creating tender pancakes with a beautiful golden hue and moist interior. Perfect for breakfast, brunch, or even breakfast-for-dinner, these pancakes feel indulgent while still being wholesome and satisfying.

Why you’ll love this recipe

Fluffy texture with rich sweet potato flavor
Naturally sweet with warm spices
Great way to use leftover sweet potatoes
Freezer-friendly and meal-prep ready
Perfect for syrup, fruit, or savory toppings

Ingredients (serves 4; about 10–12 pancakes)

1 cup mashed sweet potato (roasted or boiled, cooled)
1½ cups all-purpose flour
2 tbsp sugar (brown or white)
2 tsp baking powder
½ tsp cinnamon
¼ tsp nutmeg (optional)
½ tsp salt
1 cup milk
1 large egg
2 tbsp melted butter or oil
1 tsp vanilla extract

Essential Tools and Equipment

Mixing bowls
Whisk
Measuring cups and spoons
Nonstick skillet or griddle
Spatula

Step-by-step process (detailed)

1. Prepare the sweet potato

If not already cooked, roast or boil the sweet potato until fork-tender. Mash until smooth and allow to cool completely. A smooth mash prevents lumps in the batter.

2. Mix dry ingredients

In a large bowl, whisk flour, sugar, baking powder, cinnamon, nutmeg, and salt until evenly combined. This ensures even rise and spice distribution.

3. Mix wet ingredients

In a separate bowl, whisk milk, egg, melted butter (or oil), vanilla, and mashed sweet potato until smooth and cohesive.

4. Combine the batter

Pour wet ingredients into the dry ingredients. Gently whisk or fold until just combined. The batter should be thick but pourable with small lumps—avoid overmixing.

5. Rest briefly

Let the batter rest 5 minutes. This allows the flour to hydrate and results in fluffier pancakes.

6. Heat the pan

Heat a nonstick skillet or griddle over medium heat and lightly grease it. The surface is ready when a drop of water sizzles gently.

7. Cook the pancakes

Scoop ¼ cup batter per pancake onto the skillet. Cook 2–3 minutes, until bubbles form on the surface and edges look set. Flip and cook 1–2 minutes more until golden and cooked through.

8. Serve warm

Transfer to a plate and keep warm while cooking the remaining pancakes. Serve immediately with desired toppings.

Mistakes to avoid

Overmixing the batter — dense pancakes
Using hot mashed sweet potato affects the texture
Cooking on high heat — burnt outsides, raw centers
Skipping batter rest — less fluff
Pressing pancakes while cooking deflates the rise

Variations of Best Sweet Potato Pancakes

Whole Wheat — replace half the flour with whole wheat flour
Protein Pancakes — add 1 scoop vanilla protein powder and extra milk
Vegan — use plant milk and flax egg
Savory — reduce sugar and add herbs or cheese
Pumpkin Spice — add ginger and cloves

Tips for storage & make-ahead

Refrigerate cooked pancakes up to 3 days
Freeze in layers up to 2 months
Reheat in a toaster or a skillet
Batter can be made a few hours ahead and chilled

Frequently Asked Questions

Can I use canned sweet potato?
Yes. Use plain, unsweetened canned sweet potato and mash it smooth.

Are these very sweet?
No—lightly sweet with room for syrup or toppings.

Can I make them gluten-free?
Yes. Use a 1:1 gluten-free flour blend.

Why are my pancakes gummy?
Likely overmixed or cooked at too low a heat.

Conclusion

Best Sweet Potato Pancakes bring comforting flavor and fluffy texture together in a breakfast that feels special yet simple. With warm spices, tender crumb, and endless topping options, these pancakes are a delicious way to upgrade your morning routine or brunch table.