These sweet potato pancakes are a warm and fluffy delight! Made with creamy sweet potatoes, they’re perfect for breakfast or brunch and have a hint of sweetness that makes them extra special.
I love topping mine with maple syrup and a sprinkle of cinnamon. They taste like a cozy hug on a plate! Plus, they’re a fun way to get more veggies into your morning meal. 🥞
Key Ingredients & Substitutions
Sweet Potatoes: The star of the show! You can use any type of orange-fleshed sweet potato. If you don’t have any, pumpkin puree makes a great substitute for a similar texture and flavor.
Flour: All-purpose flour works best for this recipe, but if you want a gluten-free option, try using almond flour or a gluten-free baking blend.
Buttermilk: This adds moisture and tang to the pancakes. If you don’t have buttermilk, you can make a quick substitute by mixing milk with a bit of vinegar or lemon juice – just let it sit for 5 minutes!
Butter: Unsalted butter is my choice for a balanced flavor. If you’re looking for a dairy-free option, melted coconut oil works just as well.
How Do I Get the Perfect Fluffy Pancakes?
The key to fluffy pancakes is not to overmix your batter. Mixing just until combined helps avoid tough pancakes. Here are some more tips:
- Ensure the baking powder and baking soda are fresh; they help the pancakes rise.
- Let the batter sit for a few minutes; this gives it time to thicken slightly.
- Keep your skillet at medium heat—too hot will burn the pancakes, while too low won’t cook them properly.
By following these steps and watching the heat, you’ll end up with perfect fluffy sweet potato pancakes every time!
How to Make Sweet Potato Pancakes
Ingredients You’ll Need:
Main Ingredients:
- 1 cup cooked and 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
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted (plus extra for cooking)
- 1 teaspoon vanilla extract
Optional Toppings:
- Butter
- Maple syrup
- Whipped cream
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prep and around 15 minutes to cook, so you can enjoy a warm stack of sweet potato pancakes in about 25 minutes total. Perfect for a busy morning or a cozy brunch!
Step-by-Step Instructions:
1. Mix Your Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This is important to evenly distribute the leavening agents and spices, making sure every pancake is flavorful!
2. Combine Wet Ingredients:
In another medium bowl, mix the mashed sweet potato, buttermilk, egg, melted butter, and vanilla extract until everything is well combined. You want a smooth mixture that’s creamy and inviting.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients, and gently stir until just combined. Avoid overmixing; it’s perfectly fine if you have a few lumps—this will keep the pancakes fluffy!
4. Preheat Your Skillet:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. This will help the pancakes cook evenly and prevent sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, which should take about 2-3 minutes. Then, flip the pancakes and cook for another 2-3 minutes until they’re golden brown and fully cooked through.
6. Keep Your Pancakes Warm:
As you finish cooking the pancakes, transfer them to a plate and keep them warm (cover with a clean kitchen towel) while you cook the remainder of the batter, adding more butter to the skillet as needed.
7. Serve and Enjoy:
Stack the pancakes high on a plate, and top with a dollop of butter, whipped cream, and a generous drizzle of maple syrup. Dig into your deliciously fluffy sweet potato pancakes!
Enjoy your flavorful sweet potato pancakes as a comforting breakfast or brunch treat!
Can I Use Canned Sweet Potatoes?
Absolutely! If you’re short on time, canned sweet potatoes can be a great substitute. Just drain them well, mash them, and use them in the same amount as fresh sweet potatoes for a quick and easy option.
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking, as it may thicken slightly when chilled.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, pop them in the toaster or microwave for a few seconds until warmed through. They also freeze well; just layer them with parchment paper and store in a freezer-safe bag for up to 2 months!
Can I Add Mix-Ins to the Batter?
Definitely! Feel free to add chocolate chips, chopped nuts, or dried fruit to the batter for added flavor and texture. Just fold them in gently before cooking.
