Fluffy Sweet Potato Pancakes with Cozy Fall Flavor

Sweet Potato Pancakes

Growing up, I never thought sweet potatoes could be anything more than a Thanksgiving side dish. That’s just how we ate them – mashed with butter and brown sugar once a year. When my kids asked for pancakes one morning and all I had was a couple of sweet potatoes sitting on the counter, I figured I’d give it a shot. Turns out, sweet potatoes make some of the most tender, naturally sweet pancakes I’ve ever tasted. And unlike regular pancakes that leave you hungry an hour later, these keep you feeling satisfied well into lunchtime. Now my family actually cheers when they see sweet potatoes in our kitchen because they know what’s coming for breakfast.

Why You’ll Love This Recipe

• Cozy fall flavors – These pancakes bring the warmth of sweet potato and brown sugar to your breakfast table, perfect for crisp autumn mornings.
• Simple ingredients – You probably already have these pantry staples on hand, and sweet potatoes are an affordable addition.
• Extra fluffy texture – Baking powder and apple cider vinegar make them rise beautifully, while mashed sweet potato adds moisture.
• Nutritious twist – Sweet potatoes provide fiber, vitamins, and a natural sweetness that keeps you full longer.
• Make-ahead friendly – You can prep the mash ahead of time and freeze leftover pancakes for a speedy weekday breakfast.

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Fluffy Sweet Potato Pancakes with Cozy Fall Flavor

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• Author: Emma
• Total Time: 35-55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Tender, naturally sweet pancakes made with mashed sweet potato—fluffy, cozy, and perfect for fall mornings.

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Ingredients

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• 1 cup mashed sweet potato
• 2 1/2 cups plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs (room temperature)
• 2 tablespoons brown sugar
• 1 1/2 cups milk (room temperature)
• 2 tablespoons apple cider vinegar
• 1/4 cup melted butter

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Instructions

1. Bake or steam sweet potatoes, mash until smooth, and let cool.

2. In a large bowl, whisk flour, baking powder, brown sugar, and salt.

3. In another bowl, mix mashed sweet potato, eggs, milk, vinegar, and butter.

4. Combine wet and dry ingredients, stirring until just mixed.

5. Heat a skillet over medium, lightly grease, and pour batter in rounds.

6. Cook 2-3 minutes per side, flipping once bubbles form on top.

7. Repeat until batter is used up and serve with toppings of choice.

Notes

Avoid overmixing the batter to keep pancakes fluffy.

Use smooth, cooled mash to prevent cooking the eggs.

Let batter rest for 5-10 minutes before cooking for best results.

• Prep Time: 20-30 minutes
• Cook Time: 15-25 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 10g
• Fat: 22g
• Carbohydrates: 65g
• Fiber: 5g
• Protein: 12g

Ingredients

• 1 cup mashed sweet potato
• 2 1/2 cups plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs (room temperature)
• 2 tablespoons brown sugar
• 1 1/2 cups milk (room temperature)
• 2 tablespoons apple cider vinegar
• 1/4 cup melted butter

Ingredient Tips Table

Step-by-Step Instructions

1. Prepare the Sweet Potato Puree
   • Bake or steam the sweet potato until tender, then mash or blend it until smooth. Let it cool before using.
2. Combine the Dry Ingredients
   • In a large bowl, whisk together flour, baking powder, brown sugar, and salt.
3. Mix the Wet Ingredients
   • In a separate bowl, whisk the mashed sweet potato, eggs, milk, apple cider vinegar, and melted butter until smooth.
4. Combine Wet and Dry Mixtures
   • Pour the wet mixture into the dry and stir just until no dry spots remain. Avoid overmixing—lumps are okay.
5. Cook the Pancakes
   • Heat a non-stick skillet or griddle over medium. Lightly grease and spoon batter into rounds. Cook 2-3 minutes per side.
6. Serve and Enjoy
   • Stack pancakes high and serve warm with butter, syrup, or fruit.

Helpful Tips

• Don’t overmix the batter to avoid tough pancakes.
• Let sweet potato cool before mixing with eggs to avoid scrambling.
• Use room temperature milk and eggs for even mixing.
• Always cook on medium heat to prevent burnt outsides and raw centers.

Expert Tips for the Best Results

• Smooth Mash – Make sure your sweet potato mash is completely smooth to avoid stringy bits.
• Rest the Batter – Letting the batter sit 5-10 minutes allows it to thicken for fluffier pancakes.
• Consistent Size – Use a 1/4 cup measuring scoop to make evenly-sized pancakes.
• Don’t Skip Vinegar – It reacts with baking powder for better rise and softness.

Recipe Variations

• Pumpkin Pancakes – Swap sweet potato with pumpkin puree for a classic fall twist.
• Gluten-Free Option – Use a 1:1 gluten-free flour blend; texture may vary slightly.
• Savory Spin – Omit sugar and top with avocado and fried egg for a savory breakfast.
• Spiced Up – Add cinnamon, nutmeg, or pumpkin spice for deeper flavor.

Make Ahead & Freezer Tips

To make ahead, prepare and refrigerate the sweet potato mash up to 3 days in advance. Cooked pancakes can be stored in the fridge for 3 days or frozen for up to 2 months. Separate each with parchment to prevent sticking. Reheat in the toaster, skillet, or microwave straight from the fridge or freezer.

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Serving Suggestions

Serve stacked with a pat of butter, drizzled with maple syrup or honey. Add sliced bananas, berries, or cinnamon apples for brightness. Sprinkle with nuts or granola for texture. Dust with powdered sugar for a brunch-worthy finish.

Pairing Ideas

Pair these pancakes with crispy bacon or breakfast sausage for a salty-sweet combo. A warm chai latte, spiced cider, or fresh-squeezed orange juice rounds out the meal beautifully. Serve with a yogurt parfait or scrambled eggs for a protein-packed breakfast.

Storage and Reheating Tips

Store cooled pancakes in an airtight container with parchment between layers. Refrigerate up to 3 days. To reheat, use the microwave for 30 seconds or pop in the toaster or skillet for a crisp finish. For frozen pancakes, reheat directly from freezer—no need to thaw.

Frequently Asked Questions (FAQs)

Can I use canned sweet potato puree? Yes, as long as it’s pure sweet potato with no added ingredients or spices.

Can I make these pancakes dairy-free? Absolutely! Use plant-based milk and swap butter for coconut oil or neutral oil.

Why are my pancakes not fluffy? Overmixing or skipping the vinegar can cause flat pancakes. Make sure baking powder is fresh.

Can I make the batter ahead of time? It’s best to cook pancakes right after mixing, but you can prep the dry and wet parts separately a day ahead.

How do I know when to flip the pancakes? Wait until bubbles form on the surface and the edges look set before flipping.

What toppings go best with sweet potato pancakes? Maple syrup, honey, cinnamon apples, bananas, nuts, and a dollop of whipped cream work beautifully.

Are these pancakes good for kids? Yes! They’re naturally sweet, soft, and packed with nutrients kids need.

Nutrition Info Table + Disclaimer

Conclusion

These fluffy sweet potato pancakes are everything you want in a cozy breakfast: warm, hearty, and full of comforting fall flavor. Whether you’re making them for a lazy weekend morning or meal prepping for the week, this recipe is bound to become a family favorite. Give it a try and turn those leftover sweet potatoes into something everyone will cheer for!