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Sweet Potato Pancakes

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Soft and fluffy sweet potato pancakes with a lightly crisp exterior and warm, cozy flavor. A nutritious and naturally sweet breakfast perfect for any morning.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 pancakes (2–3 servings)
  • Category: Breakfast
  • Method: Pan Fry
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup mashed sweet potato (about 1 medium sweet potato)
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 3/4 cup milk
  • 1 tablespoon vegetable oil or melted butter

Instructions

  1. Peel, chop, and boil or steam the sweet potato until soft. Mash until smooth and let cool slightly.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, mix mashed sweet potato, egg, milk, vanilla extract, and oil until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
  5. Heat a non-stick pan or griddle over medium heat and lightly grease it.
  6. Pour about 1/4 cup of batter for each pancake onto the pan.
  7. Cook for 2–3 minutes until bubbles form, then flip and cook for another 1–2 minutes until golden brown.
  8. Serve warm with toppings like maple syrup, honey, or fresh fruit.

Notes

  • Add chocolate chips or chopped nuts for extra texture.
  • Include a pinch of nutmeg or ginger for a spiced variation.
  • Substitute half the flour with whole wheat flour for a healthier option.
  • Use plant-based milk to make it dairy-free.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/sweet-potato-pancakes/