A twist on my basic pancake recipe, these sweet potato pancakes hit the spot on cool fall and winter mornings. The soft and fluffy texture, with hints of sweet potato and spices, make them hard to resist!

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**POST UPDATED FEBRUARY 22, 2022**

Fall is my favorite time of year, and with fall comes the warm spices of nutmeg, cinnamon and clove. These days, pumpkin spice rules, but sweet potato is a similar, but forgotten fall ingredient. The nice thing is that you can easily find sweet potatoes all year long. If you’re having a hard time finding pumpkin puree, try sweet potatoes!

These sweet potato pancakes are a twist on my basic homemade pancake recipe that we love to make all year round, but especially during the fall and cooler months of the year. They have a hint of sweet potato, which gives them a smooth texture, and warmness from the pumpkin pie spice and cinnamon. Having them with cup of coffee is a nice way to start the day! Even if you’re not high on sweet potatoes, I think you’d be pleasantly surprised by these pancakes.

PIN FOR LATER!

HOW DO I STORE PANCAKE BATTER?

This batter can be made ahead of time and kept in an airtight container in the refrigerator for up to a week. Just be sure to stir the batter before using it. Sometimes the oil or butter can separate while it sits.

HOW DO I FREEZE PANCAKES?

Sometimes you end up making too many pancakes and you need to store them. The easiest way is to let them cool completely and then put them in an airtight container in the refrigerator. They are best if they’re eaten within a week. When you’re ready to eat, pop them in the microwave or toaster and your’e ready to go!

You can also freeze these pancakes. To do so, lay them in a single layer on a greased baking sheet and freeze for an hour. Once frozen, remove and store in a gallon freezer bag or airtight container for up to four months in the freezer. Simple remove and place in the microwave or toaster and enjoy! This is a great option for when you’re on the go and need something quick.

HOW TO MAKE SWEET POTATO PANCAKES

TOOLS YOU MAY NEED

Food processor, blender or potato masher
Large mixing bowl
Measuring cups and spoons
Whisk
Skillet or griddle
Measuring cup to pour batter
Spatula

INGREDIENTS

SWEET POTATO PUREE

2-3 sweet potatoes
½ cup water
1 tbsp maple syrup or sugar optional
1-2 tbsp cinnamon optional

PANCAKES

2 cups all purpose flour
⅓ cup sugar
3 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1 tsp salt
1 cup sweet potato puree
2 eggs
2 cups milk
3 tbsp vegetable oil or butter
2 tsp vanilla optional

DIRECTIONS TO MAKE SWEET POTATO PANCAKES

Start with making your homemade sweet potato puree. I have a whole tutorial here if you want to learn how! See the notes for another option.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice and salt.

Then add in the sweet potato puree, eggs, milk, oil and vanilla to the dry ingredients and whisk until just combined. Allow the batter to sit for a few minutes while you preheat a skillet or griddle. This gives the baking powder and baking soda a chance to work their magic and produce the bubbles that make these pancakes soft and fluffy.

Once your skillet or griddle is preheated, grease the pan with butter, coconut oil, cooking spray. Using a 1/3 cup measuring cup, scoop and poor your batter onto the pan.

Allow the pancakes to cook on the first side for 2 to 4 minutes or until you see several bubbles and a nice crust has formed on the bottom. Flip and cook for an additional 1-2 minutes until golden brown. Note that these will take a little longer to cook than my basic homemade pancakes.

And there you have it, the best sweet potato pancakes that your family will love! They have a hint of sweet potato, hint of pumpkin pie spice and are so soft and fluffy.

NOTES

If you don’t want to make your own homemade sweet potato puree, you can use canned sweet potatoes instead! or you don’t have a food processor, then try canned sweet potatoes.
Store these pancakes in the refrigerator for up to a week or freeze them.
You can easily substitute pumpkin puree for sweet potatoes in this recipe.
To make these pancakes dairy free, simply use any non-dairy milk.

Equipment

Food processor, blender or potato masher
Large mixing bowl
Measuring cups and spoons
Whisk
Measuring cup to pour batter
Skillet or griddle
Spatula

Ingredients

Sweet Potato Puree

2-3 sweet potatoes
½ cup water
1 tbsp maple syrup or sugar optional
1-2 tbsp cinnamon optional

Pancakes

2 cups all purpose flour
⅓ cup sugar
3 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1 tsp salt
1 cup sweet potato puree
2 eggs
2 cups milk
3 tbsp vegetable oil or butter
2 tsp vanilla optional

Instructions

Sweet Potato Puree

Wash, peel and cube 1-2 sweet potatoes
Place cubed sweet potatoes in a pot and add cold water until they are just covered
Place pot on medium-high heat and boil for about 15 to 20 minutes or until sweet potatoes are tender
Drain water and add sweet potatoes to a food processor and puree
Add in water, syrup and cinnamon and blend all until smooth

Sweet Potato Pancakes

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice (and/or cinnamon) and salt
Add in sweet potato puree, eggs, milk, oil and vanilla and whisk until just combined
Let mixture sit for 1-2 minutes while you preheat a griddle or skillet
Using a ⅓ cup measuring cup, scoop and pour batter onto griddle or skillet
Allow to cook on first side for 2-4 minutes or until several bubbles form and the bottom is cooked
Flip pancakes over and allow to cook an additional 1-2 minutes until golden brown

ARE YOU LOOKING FOR MORE BREAKFAST IDEAS?

Looking for more breakfast ideas like these sweet potato pancakes? Check these out!

Did you make these sweet potato pancakes? If you enjoyed it, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!

One Bowl Sweet Potato Pancakes

PIN FOR LATER!

HOW DO I STORE PANCAKE BATTER?

HOW DO I FREEZE PANCAKES?