Sweet Potato Pancakes

If regular pancakes are good, sweet potato pancakes are on the next level of awesome. The ultimate fall breakfast, the distinctive orange glow of these pancakes can come courtesy of last night’s leftover roasted sweet potatoes (if they are Thanksgiving leftovers, top them with cranberry sauce!) or straight from the can. Versatility and effortlessness are the hallmarks of this sweet potato pancake recipe; you can use canned pumpkin instead, freeze them for quick winter breakfasts, or top them with candied pecans and more.

These memorable morning carbs don’t just show up—they show off. And let’s be honest: When sweet potatoes are involved, you can call pancakes a healthy food, right?

Ingredients for Sweet Potato Pancakes

• All-purpose flour: Flour is the backbone of this recipe, giving the pancakes their structure and fluffiness. There are many types of flour, but unbleached all-purpose flour provides a slightly richer flavor and fewer processing chemicals.
• Sugar: Regular granulated sugar is the standard type of sugar to use here, but turbinado can provide a slightly deeper sweetness.
• Baking powder and baking soda: Using baking powder and baking soda creates lift and fluffiness, ensuring your pancakes are anything but flat. (Psst: Check the expiration date on your baking powder—it loses potency over time.)
• Salt: A pinch of salt enhances all the other flavors, making the cinnamon pop and the sweetness shine. Opt for finely ground salt for even distribution.
• Ground cinnamon and nutmeg: Cinnamon brings warmth, while nutmeg adds a subtle, nutty depth that screams fall. Buy whole nutmeg and grate it fresh; it’s more aromatic and makes your kitchen smell delightful.
• Sweet potato puree or pumpkin: Sweet potato puree makes these pancakes moist and flavorful. Canned puree is a good option, but it’s a snap to make roasted sweet potatoes (sans garlic and oil), boiled sweet potatoes, or use the leftovers from last night’s dinner. Canned pumpkin puree is a fantastic substitute; just be sure to get 100% pumpkin, not pumpkin pie filling.
• Milk: Milk thins the batter to the perfect consistency. Use 2% milk for a nice balance of creaminess and lightness. Plant-based milk also works here.
• Eggs: Eggs bind the ingredients and help the pancakes puff up beautifully. Let the eggs come to room temperature before mixing for the fluffiest results.
• Butter: Butter adds richness and helps the pancakes cook to a golden brown perfection. Melt it gently and let it cool slightly before adding to the batter.
• Vanilla extract: Choose pure vanilla extract for a better, more natural flavor, or make homemade vanilla extract for an extra vanilla-y flavor.
• Maple syrup: Let’s be honest, the only reason to make pancakes is so that they can serve as a vehicle for the best maple syrup. Splurge on real maple syrup for the rich, authentic flavor.

Directions

Step 1: Mix the dry ingredients

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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.

Editor’s Tip: Mixing the dry ingredients ensures they’re evenly distributed and prevents clumps when you add the wet ingredients.

Step 2: Make the dough

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In a separate bowl, combine the sweet potato puree, milk, eggs, melted butter and vanilla. Stir the wet ingredients into the dry ingredients until just moistened. Let the batter sit for five minutes.

Editor’s Tip: Letting the mixture sit allows the flour to hydrate and the flavors to meld, ensuring perfect pancakes when they hit the skillet.

Step 3: Make the pancakes

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Heat a greased skillet over medium heat. Pour the batter—1/4 cup per pancake—onto the skillet and cook until bubbles form on the edges. Flip the pancakes gently and cook until the second side is golden brown.

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Serve the pancakes with syrup.

Editor’s Tip: It’s important not to overcrowd the pan when making pancakes. You need room to flip each pancake and for it to land without sloshing on top of the others. Watch for the bubbles; they’re key to knowing when to flip. The second side should brown in about two to three minutes.

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Sweet Potato Pancakes Variations

• Make them sweeter: Mix chocolate chips into the batter for extra indulgence. For something sweet but a little nutty and salty, try peanut butter chips.
• Switch to savory: What if you omitted the sugar and spices and added chopped green onions and cheddar cheese, like you would with sweet potato latkes? Add spices—like a pinch of cayenne for a spicy kick—and top them with fried eggs and fresh avocado.
• Add glorious garnishes: While butter and maple syrup are almost mandatory, offer folks a buffet of toppings like whipped cream, toasted pecans, blackberries, cranberries and Greek yogurt.
• Wow ’em with waffles: Pull out the waffle maker and make sweet potato waffles using this batter.

How to Store Sweet Potato Pancakes

Let the pancakes cool completely before storing them in an airtight container in the refrigerator. Layer parchment paper between them to prevent sticking. Sweet potato pancakes last for up to four days in the fridge.

Can you freeze sweet potato pancakes?

Absolutely! For best results, lay them flat on a baking sheet to freeze, then transfer them to a freezer bag. This method prevents them from sticking together. Sweet potato pancakes will last for up to three months in the freezer. Reheat them straight from the freezer for a quick breakfast.

How do you reheat sweet potato pancakes?

Reheat pancakes in the oven at 350°F for 10 minutes, or pop them in a toaster for crispy edges. For a quick option, microwave them for 30 to 60 seconds.

Sweet Potato Pancakes Tips

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What’s the best way to make sweet potato puree?

You can make sweet potato puree from roasted, microwaved or boiled sweet potatoes. To make them from roasted, prick whole sweet potatoes with a fork and bake them in a 425° oven until tender, about 25 minutes. You can also microwave entire sweet potatoes (prick them well with a fork) for 5 to 10 minutes. Let the potatoes cool, scoop out the flesh and puree it in a food processor, push it through a ricer, or mash it by hand until it’s smooth.

To make sweet potato puree from boiled potatoes, peel and cut the potatoes into small chunks, cover them with cold water, and cook them over medium-high heat until they’re tender. Drain the potatoes and puree them.

Can you use canned sweet potatoes?

Yes, canned sweet potatoes are an excellent shortcut! Just be sure to look for cans of 100% sweet potatoes without syrup or added sugar. Mash them well before adding them to the batter for a consistent texture.

What can you serve with sweet potato pancakes?

Pair these pancakes with crispy bacon, a dollop of whipped cream or a couple of poached eggs. Add a fruit salad for a fresh contrast. For a fall feast, serve with apple-pear compote.