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Updated: October 3, 2021/ First Posted: October 3, 2021Amy Palanjian 37 Comments

These healthy Sweet Potato Pancakes are made with whole grains, taste naturally sweet, and are a yummy way to pack some veggies into breakfast. Plus: The leftovers warm up so nicely, you can make them on a weekend and serve the extras on busy weekdays!

Sweet Potato Pancakes

Pancakes are a go-to breakfast recipe for so many of us, and I like to change things up by adding some extra nutrients so we all get a great start to the day. We love to make this recipe in the fall especially, but they’re a great option for kids (and us parents!) no matter the season.

My kids love to help me make pancakes as they stand in the learning tower by my side at the counter. I measure everything out, they dump all into a bowl and I stand watch as they stir.

Do we make a mess? Absolutely. Is it a fun way to start the day? Always.

Ingredients You Need

To make this recipe you’ll need:

TIP: You can make these gluten-free and/or dairy-free if needed.

Step-by-Step Instructions

Here’s a look at the process involved in making these pancakes. Scroll down to the bottom of the post for the full information.

1. Measure out the mashed sweet potato.
2. Add all ingredients to a bowl and whisk to combine.
3. Heat a nonstick or cast iron pan or griddle over medium-heat. Make small pancakes with batter that’s spread thinly. Flip and cook on the other side.
4. Add more butter and repeat to cook the rest of the pancakes. Serve warm.

TIP: The batter should be pourable but still thick.

Frequently Asked Questions

Sweet Potato Pancakes for Baby

These pancakes are moist and, when served in small pieces, are a great breakfast for babies. It’s also a nice way to introduce a more bread-like texture in a format they can move more easily in their mouths.

The sweet potato helps make these pancakes very soft and easy to chew.

Best Tips for Success

• Make sure that the sweet potato is very well cooked so that it mashes easily, and ensure it’s cooled at least slightly.
• Y0u can spoon the batter out of the blender, or pour it straight from the blender.
• Spread the batter thin, about 1/4-inch thick or a smidge thinner. This will help ensure that they cook through.
• Let the batter cook long enough in the pan that it sets around the edges and slightly towards the center, and that you see bubbles. This will ensure that the center cooks all the way through.
• Depending on your stovetop and pan, you may need to turn the heat down to medium-low to ensure that the batter cooks all the way through without burning.
• If using whole wheat flour, be sure not to run the blender too long—just long enough to make the ingredients smooth. This will help the pancakes stay light and fluffy.
• You may also like 2-Ingredient Pancakes, Sweet Potato Waffles, Apple Pancakes, and Banana Spinach Pancakes.

I’d love to hear your feedback if you try this recipe, so please rate and comment below!

This recipe was first published March 2018.

Favorite Sweet Potato Pancakes

Plan to have your mashed sweet potato ready to go so these come together quickly. Serve with any pancake topping you prefer—applesauce, maple syrup, or nut or seed butter.

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Breakfast

Cuisine American

Servings 4

Calories 275 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

• 1 1/4 cup whole wheat flour
• 1 teaspoon cinnamon
• 1 1/2 teaspoons baking powder
• 1 1/4 cup milk
• 1/2 cup mashed roasted sweet potato
• 2 eggs
• 2 tablespoons melted butter or neutral oil plus more for cooking
• 1 teaspoon vanilla

Instructions 

• Add all ingredients to a medium bowl. Whisk to combine. The batter should be pourable, but thick.

• Heat a nonstick or cast iron pan or griddle over medium-heat. Add a sliver of butter, let melt, and swirl to cover pan.

• Add a small amount of batter, about 2 tablespoons at a time, and spread the batter thin, about 1/4-inch thick or a smidge thinner. This will help that they cook through. Cook for 3-4 minutes per side or until set and lightly brown. The pancakes should be mostly set and you should see little bubbles around the edges before you turn them over.

• Add more butter and repeat to cook the rest of the pancakes.

• Serve warm with syrup, nut butter, or yogurt.

Notes

• To cook the sweet potato, place it on a foil-lined pie plate or baking sheet, poke holes with a paring knife, and roast for about an hour at 400 degrees F. Or, peel and dice the sweet potato and place in a heat-proof bowl (a 4-cup glass measuring cup works well) and cover with about 2 inches of water. Cook in the microwave until very tender, about 5-6 minutes. Let cool slightly. Drain and mash very smooth with a fork. Let cool. Measure out ½ cup of the mashed sweet potato.
• Store any leftovers in an airtight container in the fridge and warm to serve later in the week.
• Spread the batter thin, about 1/4-inch thick or a smidge thinner. This will help ensure that they cook through.
• Let the batter cook long enough in the pan that it sets around the edges and slightly towards the center, and that you see bubbles. This will ensure that the center cooks all the way through.
• Depending on your stovetop and pan, you may need to turn the heat down to medium-low to ensure that the batter cooks all the way through without burning.
• I heat the oven to 200 F and keep the cooked pancakes warm on a baking sheet while I finish the batch, though you could also serve them as you go.
•  

Nutrition

Calories: 275kcalCarbohydrates: 35gProtein: 10gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 105mgSodium: 283mgPotassium: 329mgFiber: 5gSugar: 5gVitamin A: 2781IUVitamin C: 1mgCalcium: 211mgIron: 2mg

Keyword healthy pancakes, sweet potato pancakes

Filder Under:Baby Food, Breakfast, Dairy-Free, Gluten-Free, Nut-Free, Recipes, Vegetarian