I still remember the day I first nailed these sweet potato pancakes. I was craving something cozy but a little different on a chilly weekend morning. Out came the humble sweet potato—a pantry staple that had been quietly waiting. I thought, “Why not pancakes, but with that warm, earthy sweet potato magic?” And wow, was I onto something. From the moment those spiced sweet potato cakes hit the griddle, my kitchen filled with that sweet, inviting smell that just says, “Stay a while.” These Sweet Potato Pancakes instantly became a staple in my breakfast rotation, and honestly, they bring so much joy every time I make them.
Sweet Potato Pancakes are the kind of recipe that feels like a hug on a plate. They sneak in some vegetables in the tastiest way possible, making them perfect for those of us who love a wholesome breakfast without fuss. Plus, they’re a versatile crowd-pleaser whether you’re making a quick weekday meal or hosting a weekend brunch. I’m always excited to share this little gem with friends because it’s one of those recipes that makes you want to gather ‘round the table and savor every bite. If you haven’t tried sweet potato fritters or spiced sweet potato cakes yet, you’re in for a treat!
If you’re someone who appreciates an easy morning recipe that doesn’t skimp on flavor or comfort, these Sweet Potato Pancakes will feel like your new go-to. I promise, once you get the hang of them, they’ll be popping up regularly in your kitchen too. So, friends, grab your griddle, and let’s bring a little extra warmth, spice, and sweetness to your breakfast table today.
What You’ll Need:
This Sweet Potato Pancakes recipe keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s the lineup:
- 2 medium sweet potatoes (about 2 cups, peeled and grated) – You can find these at any regular grocery store, usually for a great price.
- 1 large egg – If you’re after vegetarian pancakes, swap this for a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
- ½ cup gluten-free flour – I love using almond or oat flour for a gluten-free breakfast twist. Regular flour works great too!
- ½ teaspoon baking powder – Makes these fritters puff up just right.
- 1 teaspoon ground cinnamon – The key spice for those cozy, spiced sweet potato cakes vibes.
- ¼ teaspoon nutmeg – Don’t skip this! It adds a subtle, warm note.
- ½ teaspoon salt – Balances all the flavors.
- 2 tablespoons maple syrup or honey – For a touch of sweetness.
- 2 tablespoons olive oil or melted coconut oil – For cooking, and a little extra to mix in for that golden crust I always add.
- Optional: ¼ cup finely chopped green onions or fresh herbs – For a savory twist.
If you’re out of something, no worries! No coconut oil? Olive oil is just fine. No maple syrup? A sprinkle of brown sugar or regular honey works well too. This Sweet Potato Pancakes recipe is kind to your wallet because sweet potatoes are often inexpensive and filling.
Quick prep tip: Grating sweet potatoes can feel tedious, but a food processor makes this so fast and easy. Leftover batter? You can cover and refrigerate it for up to 24 hours—perfect for a next-day breakfast rescue. And if you have leftover pancakes, they freeze beautifully. Just warm them up in a toaster or skillet, and you’re good to go.
Here’s my secret little upgrade that takes this Sweet Potato Pancakes from good to “wow”—a splash of vanilla extract in the batter. It’s subtle but so comforting!
Let’s Cook This Together:
Making Sweet Potato Pancakes is one of those recipes where you get yummy results without complicated steps. I’m here to walk you through each move, just like we’re cooking side-by-side.
- Start by prepping your sweet potatoes. Peel and grate them finely. This part sets the texture for those tender, slightly crispy sweet potato fritters we love.
- In a large mixing bowl, whisk the egg (or flax egg) with maple syrup and oil. Add your cinnamon, nutmeg, and salt. This step builds that fragrant, cozy flavor base for your spiced sweet potato cakes.
- Stir in the grated sweet potato and gluten-free flour along with baking powder. Mix until everything is just combined—we want the batter thick enough to hold its shape but still a little moist.
- Heat a non-stick skillet or griddle over medium heat. Brush lightly with oil.
- Spoon about ¼ cup of batter for each pancake onto the skillet. Flatten them gently with the back of your spoon to form round cakes.
- Cook for about 3-4 minutes on one side without moving them much. This is the step where I learned to be patient with my Sweet Potato Pancakes—it helps develop that crispy, golden crust.
- Flip carefully and cook another 3 minutes until cooked through and golden.
While your Sweet Potato Pancakes cook, your kitchen is about to smell incredible—think warm spices and caramelizing sweet potato goodness. Start to finish, this easy morning recipe takes about 20-25 minutes, making it a doable weekday treat.
If your Sweet Potato Pancakes look a little uneven or fall apart on the first try, totally fine! It’s all part of the charm. Try adding a bit more flour or pressing them a touch flatter next time. I’ve found these tweaks help the pancakes hold together better without getting dense.
Bonus kitchen nugget: I like making a double batch and freezing the extras. That way, a homemade gluten-free breakfast is just minutes away whenever you want.
For a shortcut, you can swap fresh sweet potato with canned pumpkin puree (about 1 cup) for a fast twist, similar to my pumpkin spice pancakes. Super handy when sweet potatoes aren’t in season!
How to Serve & Savor It:
This Sweet Potato Pancakes truly shines when you serve it with a dollop of Greek yogurt or a drizzle of warm maple syrup. I love the balance of creamy and sweet with those subtly spiced, tender cakes.
Pairing them with a side of sautéed greens or a simple apple slaw adds freshness and crunch. It’s a combo that makes breakfast feel complete but still light enough to enjoy in the late morning on weekends.
My absolute favorite way to enjoy this Sweet Potato Pancakes is on a lazy weekend morning with friends or family, stacking them high and topping with toasted pecans. If you want ideas, check out these chai-spiced sweet potato pancakes topped with pecans from Ambitious Kitchen. That extra chai-spice twist? Game changer.
Leftovers? Sweet potato fritters like these also make amazing savory sandwiches or wraps. I adore turning them into veggie pancakes topped with avocado and a smear of hummus for a quick lunch.
Seasonal twists you might try: add finely chopped kale to get a bit of green in there, inspired by the sweet potato & kale veggie cakes from Natural Comfort Kitchen.
If you’re into this, you’ll probably love mixing it up with pumpkin or squash, too—another lean into the fall flavors.
Your Questions, Answered:
1. Can I prep parts of this Sweet Potato Pancakes ahead of time?
Absolutely! You can grate the sweet potatoes a day ahead and keep them in the fridge. I’ve also pre-mixed the batter and stored it for up to 24 hours. It softens up nicely and sometimes tastes even better the next day!
2. What’s a good swap for flour in this Sweet Potato Pancakes?
I often use oat or almond flour for a gluten-free breakfast twist. If you want to keep it fully gluten-free, make sure your baking powder is gluten-free too! Regular all-purpose flour works perfectly if gluten isn’t a concern.
3. How do I make this Sweet Potato Pancakes vegan?
Swap the egg for a flax or chia egg. You can also use coconut oil or olive oil. The pancakes hold up beautifully with these swaps, staying fluffy and flavorful.
4. Can I make these Sweet Potato Pancakes ahead and freeze them?
Yes! Cool completely and freeze in a single layer before transferring to a freezer bag. Pop them in the toaster or oven straight from frozen for an easy gluten-free breakfast.
5. What toppings do you recommend for sweet potato fritters?
Classic maple syrup and yogurt are unbeatable. I also love savory toppings like sour cream with chopped herbs or even a fried egg on top. For a unique spin, try a drizzle of tahini sauce.
6. How can I get these spiced sweet potato cakes crispy?
Key is patience when cooking and making sure your skillet is hot enough, but not smoking. Using a non-stick pan and a little oil helps form that golden crust that feels like a little win every time.
7. Can I scale this Sweet Potato Pancakes recipe for bigger groups?
Totally! I usually double or triple the ingredients when hosting. Just be sure to keep the cooking temperature consistent and don’t overcrowd the pan—cooking in batches is the way to go.
For more everyday foodie inspiration with vegetarian pancakes and easy morning recipes, check out this great roundup of 32 Delicious Vegan Breakfast Recipes from Sweet Potato Soul for creative twists.
Final Foodie Thoughts:
Sweet Potato Pancakes hold a special spot in my foodie heart because they’re a warm, inviting way to start the day that feels both familiar and exciting. They mix the comfort of pancakes with the wholesome goodness of sweet potatoes, perfect for a gluten-free breakfast or anytime you want veggie-forward flavor.
My Top Sweet Potato Pancakes Tips:
- Be patient when cooking on the skillet to get that crispy edge without burning.
- Add a splash of vanilla extract for a subtle depth of flavor.
- Don’t skip the warming spices—cinnamon and nutmeg take these to cozy-town.
Favorite variations? I’ve fallen for these sweet potato fritters with kale stirred in, or swapping in pumpkin for a fall twist. The version that gets requested most often is the classic batch served with maple syrup and toasted pecans.
I encourage you, fellow foodies, to make this your own. Try different herbs, spices, or toppings. The best part of Sweet Potato Pancakes is how adaptable they are and the joy they bring at the table.
I hope you love making and sharing these pancakes as much as I do. They’re a simple, flavorful way to celebrate the sweet potato in your kitchen—and that always feels like a win.
For more inspiration on cozy, veggie-forward breakfasts or wholesome meals, don’t miss my crockpot potato pea curry—another easy recipe that’s a nourishing crowd-pleaser.
Here’s to many happy mornings with your Sweet Potato Pancakes!
Sweet Potato Pancakes
Fluffy and flavorful sweet potato pancakes that combine wholesome ingredients for a nutritious and delicious breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
- 1 cup cooked and mashed sweet potato
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter or oil
- Vegetable oil or butter for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine the mashed sweet potato, buttermilk, egg, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix.
- Heat a skillet or griddle over medium heat and lightly grease with oil or butter.
- Pour 1/4 cup batter onto the skillet for each pancake and cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 2 minutes or until golden brown and cooked through.
- Repeat with the remaining batter, adding more oil or butter as needed.
- Serve warm with your favorite toppings such as maple syrup, nuts, or fresh fruit.
Notes
For extra flavor, try adding a pinch of nutmeg or vanilla extract to the batter. Serve pancakes with a drizzle of maple syrup and a dollop of Greek yogurt for a delicious twist.