Recipe

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Follow this easy recipe for sweet potato pancakes with a fluffy texture that have a naturally sweet and cozy flavor in every bite.

These sweet potato pancakes are the perfect way to turn your cooked sweet potato into breakfast magic.

stack of fluffy sweet potato pancakes on a white plate topped with butter and pancake syrup

The Best Sweet Potato Pancakes

My family loves pumpkin pancakes, but when I spot a leftover baked sweet potato from dinner in the fridge, I mash it up and make these sweet potato pancakes. You can also microwave one, and you’re good to go! They’re fluffy, lightly sweet, and always disappear.

Ingredients

You’ll need a cooked and mashed sweet potato for these pancakes. Milk (any) is the liquid ingredient, an egg to bind the matter, and a little melted butter for moisture. All-purpose flour is the base of the recipe, a little brown sugar (or regular) sweetens, a little salt enhances the flavor, and cinnamon (or pumpkin pie spice) makes them taste great.

How to Make Sweet Potato Pancakes

Blend the wet ingredients and the cooked sweet potato until smooth.
This ensures a smooth batter without lumps from the sweet potato.
Make the batter by mixing the dry ingredients with the liquid mixture in a bowl.
Mix until there’s no visible flour left. The batter will be thick.
Cook the pancakes over medium heat for about 2 minutes per side.
Use the back of a spoon (or scoop) to spread out the batter on the greased surface. Once you flip them, don’t press down with the spatula; you’ll make them dense.
Serve warm, topped with some brown sugar syrup or cinnamon syrup.
Leftovers will keep for 4 days in the fridge.

What’s the Texture Like?

These sweet potato pancakes are fluffy and moist (not wet) thanks to the sweet potato.

stack of fluffy sweet potato pancakes on a white plate topped with butter and pancake syrup. A piece of pancake has been sliced to show fluffy texture

More Fall Pancakes

If earthy pancakes like these are your thing, try these pumpkin spice pancakes, banana pumpkin pancakes, or these high-protein pumpkin pancakes.

Fluffy Sweet Potato Pancakes

Servings: 4

Prep Time: 8

Cook Time: 10

Total Time: 18

Follow this easy recipe for sweet potato pancakes with a fluffy texture that have a naturally sweet and cozy flavor in every bite.

5 from 16 votes

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Watch how it’s made:

Ingredients

1 ¼ cups flour
2 tablespoons brown sugar
2 ½ teaspoons baking powder
1 teaspoon cinnamon
Pinch salt
1 cup milk, more if needed
½ cup mashed sweet potato
1 large egg
2 tablespoons melted butter

Instructions

Make the batter

In a bowl, combine the flour, brown sugar, baking powder, salt, and cinnamon and stir to combine.
For a smooth batter without sweet potato chunks, add the milk, mashed sweet potato, egg, and melted butter in a blender jar. Blend for 30 seconds until smooth. Otherwise, mix these ingredients in a bowl, using a fork to mash up the sweet potato until there are few to no lumps left.
Pour the wet ingredients into the dry ingredients bowl and mix until they're combined. Stop when there's no visible flour.

Cook the pancakes

Heat a non-stick pan over medium heat. Once hot, grease it with oil or butter. Immediately pour ¼ cup of batter per pancake. Cook the first side for 2 minutes. When the edges begin to look defined and bubbles form, flip them over and cook the other side for 2 more minutes. Don't press them down with a spatula; just let them fully cook.
Remove the pancakes from the pan and cook the rest. Serve them warm with your favorite syrup and toppings.

Storage

Refrigerate cooled pancakes in an airtight container or zip bag for up to 3 days or freeze them for up to 3 months. Reheat them in the microwave, in 30-second increments, or toast them.

Notes

Use a leftover cooked baked sweet potato for this recipe or cook a sweet potato in the microwave quickly. Open it in half, let it cool as much as you can, then use it to make this recipe. Click here to see how to cook it in the microwave and here for the air fryer.