Stack of sweet potato pancakes with maple syrup pouring on top.

Sweet Potato Pancakes | Simple Sundays

If you love pumpkin pie, sweet potato pie, or sweet potato cake, you’ll LOVE Sweet Potato Pancakes. Also delicious for leftover Thanksgiving sweet potatoes!

Stack of sweet potato pancakes with maple syrup pouring on top.
Sweet Potato Pancakes | Simple Sundays

If you love pumpkin pie, sweet potato pie, sweet potato cake or all of the above, you’ll LOVE Sweet Potato Pancakes. Also delicious for leftover Thanksgiving sweet potatoes!

Stack of Sweet Potato Pancakes with syrup pouring down the sides.


Note: This post first appeared November 4, 2012 and was updated on November 29, 2015 with improved kitchen notes and recipe annotation. The recipe video for Sweet Potato Pancakes was added and images updated again October 29, 2017. I hope you enjoy this favorite from my kitchen.

It was Friday night and as I turned over and snuggled my cheek into my pillow, my thoughts drifted to just one thing: pancakes. I was already thinking of Sunday morning pancakes. And I knew I wouldn’t be able to wait for Sunday.

But there was one more thing. As I began to dream of a leisurely Saturday morning, I thought of the sweet potatoes I brought home from the market. I knew what must be done.

Adding fall spices to the dry ingredients for Sweet Potato Pancakes.

Sweet potato being prepared with a fork to use in a recipe for Sweet Potato Pancakes.

I rose this morning and even before I poured myself a cup of coffee, I set to work preheating my griddle and measuring out my flour. Buttermilk was poured and eggs were cracked. And then I began to mash some sweet, steaming sweet potato, their vivid orange brightening my spirits. A dash of cinnamon and a wee bit of nutmeg, and I was soon stirring up autumn in a bowl.

With a generous drizzle of maple syrup, the edge of my fork chiseled out a wedge of the Sweet Potato Pancakes. And as brought the bite to my mouth and tasted the sweetness of the potato, I nearly had to remind myself that I was no longer dreaming. My vision was finally reality.

Stack of Sweet Potato Pancakes served with syrup on a white plate.

Side view of a stack of Sweet Potato Pancakes cut into with a fork and ready to eat.

More favorite breakfast recipes from Kitchen Confidante:

Cherry Dutch Baby Pancake with Pecan Streusel
Mixed Berry Fruit-on-the-Bottom Yogurt Cups
Blackberry Yogurt Muffins
Chocolate Zucchini Belgian Waffles
Baked Buttermilk French Toast with Oat Streusel

Sweet Potato Pancakes

If you love pumpkin pie…or sweet potato pie…or sweet potato cake…or all of the above…then you will LOVE these pancakes. This stack of steaming pancakes burst with the flavors of autumn (and will disappear in no time). They’re also a delicious way to enjoy leftover Thanksgiving sweet potatoes!
Course Breakfast
Cuisine American
Keyword pancakes, sweet potato, Thanksgiving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 283kcal

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 large egg lightly beaten
  • 1 1/2 cups buttermilk
  • 2 tablespoons unsalted butter melted, plus ½ teaspoon for griddle
  • 1 sweet potato cooked (can be boiled, or baked in oven or microwave), peeled and mashed (about 3/4 cup). [See notes below.]

Instructions

  • Heat griddle to 375°F.
  • Whisk together flour, baking powder, baking soda, salt, sugar, cinnamon and nutmeg in a medium bowl.
  • Add egg, buttermilk, and 2 tablespoons butter using a whisk until just combined. Stir in the mashed sweet potato. Do not over mix; the batter should have small lumps.
  • Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining ½ teaspoon of butter onto griddle. Wipe off excess with a paper towel.
  • Using an ice cream scoop or ladle, pour pancake batter (about half a cup), 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2½ minutes, flip over. Cook until golden on bottom, about 1 minute.
  • Serve warm with a drizzle of pure maple syrup.

Notes

You can also use leftover sweet potatoes from a Thanksgiving casserole, just be careful of sweetness. If you are using pureed sweet potatoes, you may need to add a touch more flour if you find the batter is too thin.
Adapted from Best Buttermilk Pancakes, Martha Stewart Living, January 2001.

Nutrition

Calories: 283kcal | Carbohydrates: 40g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 412mg | Potassium: 380mg | Fiber: 1g | Sugar: 10g | Vitamin A: 99.9% | Vitamin C: 0.9% | Calcium: 16.7% | Iron: 10.7%
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

Comments

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  1. Brian

    Oh my goodness! I haven’t had a leisurely weekend in a while… but the next one I have, I’m going to make these pancakes.

    Reply
  2. Mindy

    Yeah, nothing about these sounds like it sucks. :o) I even have some leftover mashed sweet potatoes in the fridge as I type. Meant to be?
    My favorite pancake addition this time of year is grated parsnips. Oh man. Gonna have to make that happen soon!

    Reply
  3. Deb

    I found a place of comfort in your recipe and photos of Sweet Potato Pancakes. Bursting with seasonal flavor, just perfect for a crisp autumn morning!

    Reply
  4. Lynn

    I made these last week and they were great. It was the first time my son had had pancakes and he gobbled them up. These will definitely be part of our recipe rotation. I also added some cardamon.

    I plan to make these again next week but substituting the egg with ground flax instead due to having an egg intolerance.

    Thanks for the recipe!

    Reply
  5. Christina

    I just made this recipe and I used 1/2 c of pureed sweet potato and 1/2c of home-made apple sauce. My first 2 pancakes were disasterous so I had to add another cup of flour. That did the trick and the pancakes came out wonderful. Great recipe! and for those of you who use pureed sweet potato instead of mashed, be prepared to add some flour because it will not come out the same. ;)

    Reply
  6. sofia

    didn’t have buttermilk around so i used almond milk instead – worked fine. these are fantastic!

    Reply
  7. Ellysa

    This is a very good comfort food recipe…looks so delicious…

    Reply
  8. Susan G

    This is just my style! I will be making these this weekend for sure! I’ll make the boys in my house extra happy by making mine with a side of bacon – thanks!

    Reply
  9. Liz

    Such a dreamy autumn breakfast! Nice break from the Bisquick version my hubby loves to make ;)

    Reply
    • Liren Baker

      Definitely a nice change of pace! I promise, once you make these, you’ll never want plain pancakes again!

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