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Looking for a delicious twist on your classic breakfast routine? This sweet potato pancake recipe is the perfect blend of comfort food and nutrition. Whether you’re after a high-protein breakfast, a vegan-friendly option, or just something cozy and flavorful, sweet potato pancakes check all the boxes.
In this post, we’ll walk you through exactly how to make sweet potato pancakes from scratch, offer tips for variations like vegan sweet potato pancakes and sweet potato and egg pancakes, and share our go-to toppings for maximum flavor.
Ingredients You’ll Need
This recipe is simple and flexible. Here’s what you’ll need to make around 4 pancakes:
- ½ cup cooked and mashed sweet potato (roasted sweet potato yields the best flavor)
- 2 large eggs (separated, optional – for fluffier pancakes)
- ¼ cup flour of choice (almond flour or oat flour work great)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- Pinch of salt
- (Optional) Pinch of nutmeg or pumpkin pie spice
- (Optional) 1–2 tablespoons milk of choice (for adjusting thickness)
Want to make vegan sweet potato pancakes? Just skip the eggs and use a flax egg or your favorite plant-based substitute. Easy!
Variations for Every Preference
Healthy Sweet Potato Pancakes
- Use oat flour and reduce or skip sweeteners.
- Add flaxseed or chia for extra fiber.
Vegan Sweet Potato Pancakes
- Replace eggs with flax eggs (1 tbsp flax + 3 tbsp water per egg).
- Use almond, oat, or soy milk.
Protein Sweet Potato Pancakes
- Add a scoop of your favorite protein powder.
- Incorporate Greek yogurt or cottage cheese into the batter.
How to Make Sweet Potato Pancakes (Step-by-Step)
These pancakes come together in under 15 minutes, and they’re ideal for meal prep or weekend brunch.
1. Prep the Egg Whites (Optional)
If you’re using the egg separation method, whisk the egg whites until soft peaks form and set them aside. This step adds extra fluff to your pancakes.
2. Mix the Batter
In a mixing bowl, combine:
- Mashed sweet potato
- Egg yolks (if separated)
- Flour
- Baking powder
- Cinnamon
- Salt
- Any optional spices
Stir until smooth. Adjust consistency if needed:
- Batter too thick? Add a splash of milk.
- Batter too runny? Add a bit more flour.
3. Fold in the Whipped Egg Whites
Gently fold in the egg whites to keep the batter airy and light. Skip this step if you didn’t separate the eggs-your pancakes will still be delicious!
4. Cook the Pancakes
Heat a non-stick pan over medium-low heat. Lightly grease if needed.
- Scoop about ¼ cup of batter per pancake.
- Cook for 2–3 minutes, or until bubbles form and the edges begin to set.
- Flip and cook the other side for 1–2 more minutes until golden brown.
5. Serve and Enjoy!
Top with:
- Maple syrup
- Nut butter
- Fresh fruit
- A fried egg or turkey bacon for a savory twist
Tips for Fluffy, Foolproof Pancakes
- Cook low & slow: Medium-low heat prevents burning while letting the inside cook through.
- Watch for bubbles: Flip when bubbles form and the edges set.
- Don’t overmix: Stir until just combined to keep the texture light.
Sweet Potato Pancake Recipe: Healthy, Fluffy & Packed with Flavor
Servings
4
medium pancakesPrep time
10
minutesCooking time
10-15
minutesCalories
~170–180
kcal/ pancakeIngredients
- ½ cup cooked and mashed sweet potato (roasted sweet potato yields better flavor)
- 2 large eggs
- ¼ cup flour of choice (almond or oat), plus more if needed for thickening
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 1 pinch salt
- (Optional) 1 pinch nutmeg or pumpkin pie spice
- (Optional) 1–2 tablespoons milk of choice if batter is too thick
Directions
- If separating eggs, whisk the egg whites until soft peaks form. Set aside.
- In a mixing bowl, combine the mashed sweet potato, egg yolks (if separated), flour, baking powder, cinnamon, salt, and any additional spices. Stir until smooth.
- Assess the consistency: If the batter is too thick, add a small amount of milk. If it’s too runny, add a spoonful of flour.
- Gently fold in the whipped egg whites (if used) for extra lightness.
- Heat a non-stick pan over medium-low heat. Grease lightly if needed.
- Scoop about ¼ cup of batter per pancake. Cook for 2–3 minutes until the surface starts to set. Flip and cook the other side for 1–2 minutes.
- Serve with a drizzle of maple syrup, nut butter, or even top with turkey bacon or a fried egg for a sweet-savory combination.
Frequently Asked Questions
Can I make sweet potato pancakes without eggs?
Yes! Use a flax egg or commercial egg replacer to make vegan sweet potato pancakes.
Are sweet potato pancakes gluten-free?
They can be! Just use gluten-free flour like almond or oat flour.
Can I freeze sweet potato pancakes?
Absolutely. Let them cool, then freeze in a single layer. Reheat in a toaster or pan.
This sweet potato pancake recipe is more than just a tasty breakfast—it’s a versatile, nutritious option that fits into many lifestyles. Whether you’re keeping it simple or adding your own twist, you’ll love how comforting and satisfying these pancakes are.
Ready to try more healthy breakfast ideas? Check out our Banana Oat Pancakes Recipe or High-Protein Smoothie Recipes next!