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Sweet Potato Pancakes Stack

Sweet Potato Pancakes

Someone asked me the other day what was the healthiest, "easy" food she should keep in her fridge at all times. Almost instantly -- possibly because I was inspired by the time of year or simply because I adore them so much -- I blurted out sweet potatoes. Aside from being incredibly yummy, sweet potatoes truly are a nutritional powerhouse, loaded with vitamins A and C, beta carotene, and fiber.

Sweet Potato Pancakes 2

Starting in October and all the way through spring I regularly find myself baking eight sweet potatoes at a time to refrigerate and then use in all sorts of ways. They're beyond easy to prepare and the possibilities for what you can do with them are endless -- be it to toss into school lunch with some maple syrup and a bit of butter, serve alongside a protein at dinner, eat whole whenever you need a superfood pick me up, or mash into these delectable, moist pancakes for breakfast.

Sweet Potato Pancakes 3

They are the perfect fall treat whether you're looking for something good for your toddler to hold on to and munch, or in need of a new dish for your big eater who loves a tall stack of pancakes. I predict you'll want to make them often after trying them, so you'll be happy you have that batch of baked sweet potatoes in your fridge!

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Sweet Potato Pancakes Stack (makes 16 pancakes)

Prep Time: 5 mins Cook Time: 15 mins

nut free

Ingredients

  • 1 cup white whole wheat flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon Salt
  • 1 large egg
  • 1 1/4 cups Milk*
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil
  • 1 cup sweet potato puree

Preparation

1. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

2. In a separate bowl, whisk together the remaining ingredients.

3. Gradually add the dry ingredients to the wet ingredients and stir until just combined.

4. Heat a large skillet or griddle over medium heat and lightly coat with butter or oil. 

5. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.

6. Flip the pancakes and cook for one minute longer.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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61 comments

  • Rebecca

    Do you think you could use this batter in a waffle iron as well? My toddler seems to prefer the waffle over the pancake these days!

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    • Catherine

      Yes I think that would work!

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    • Leanne B

      My little guy prefers waffles too - I don't see why it wouldn't work. Great idea!

      leave a comment

    • Ludicrous Mama

      You might want to add more oil... I think that's one of the major differences between pancake and waffle batter...

      (For Bisquick mix (which I don't use. I just looked it up as a quick way to find the difference,) pancakes add 1c milk and 2 eggs, waffles add 1 1/3 c milk, 1 egg, 2 Tbsp oil, for example.)

      leave a comment

    • Mcduck

      Alton Brown has a nice recipe for sweet potato waffles. Mostly the same as this pancake recipe but it incorporates egg whites to help make the batter lighter and the waffles fluffier. :)

      http://www.foodnetwork.com/recipes/alton-brown/sweet-potato-waffles-recipe.html

      leave a comment

  • Deana

    Pardon my ingnorance, but how do I make sweet potato puree?

    leave a comment

    • Catherine

      I bake the sweet potatoes and then mash up the flesh! http://b12.ba4.myftpupload.com/2010/02/16/stuffed-baked-sweet-potato/

      leave a comment

  • Karen

    Love the idea! Could I substitute the pumpkin for sweet potato 1:1 in your vegan pumpkin pancake recipe?

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    • Catherine

      Yes!

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  • JJ

    Hi Catherine,

    How long do the roasted sweet potatoes last in the fridge? Can they be refrigerated whole or do the need to be mashed first?

    Thanks!

    leave a comment

    • Catherine

      I refrigerate them whole for several days!

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  • Whitney

    Does it need the brown sugar?

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    • Catherine

      You can omit it, but then there won't be any sweetness at all.

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  • Sweet Potato Pancake Stack

    […] Weelicious […]

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  • Jamie

    Can i sub the whole wheat flour for gluten free flour?

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    • Catherine

      I haven't tested this recipe with a gluten free flour, but I think an all-purpose mix would work just fine!

      leave a comment

  • Pam At Triple Threat Mommy

    This looks amazing! How do you keep extra pancakes? In the fridge? Freezer? Then how do you heat it up?

    leave a comment

    • Catherine

      I freeze them for up to 4 months! I reheat them in the toaster oven!

      leave a comment

  • Diana Harlick

    What if I wanted to use your pre-made pancake mix recipe for the pancakes? Can I just add the sweet potato puree to everything once mixed, or does the sweet potato not work with the buttermilk in that recipe? Thanks!

    leave a comment

    • Catherine

      You can use the pancake mix in place of the dry ingredients in this recipe. Omit the brown sugar from this recipe. And follow the rest of the recipe as directed! :)

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  • Claire

    I just \"baked\" a whole batch of sweet potatoes in my crockpot. 2-3 hours on high. The puree turned out perfectly, and now I have 8 baggies with 1-cup each of puree in them in my freezer! All you do is scrub the sweet potatoes, spray your crockpot with a bit of oil to prevent sticking, and turn it on. Very easy, and more energy efficient than using the oven (I think?).

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    • Shauna

      Great idea! Thanks. How many sweet potatoes do u put in crockpot?

      leave a comment

    • Steph

      Thank you for the great idea! I did it this afternoon and it was perfect! Making these tomorrow!

      leave a comment

  • Rachel

    I have been hoping you would post a recipe like this! I have been making sweet potato \"patties\" for years with a higher ratio of sweet potato to flour (with oatmeal added as well). I love them but my little ones think they are too dense. These sound like they will be much more to their liking and still with the added benefit of sweet potatoes, Thanks so much for all the wonderful recipes!

    leave a comment

  • Aida Mollenkamp

    I totally agree with you on sweet potatoes as a must to keep around this time of year!

    leave a comment

  • Emily

    Is it okay to sub olive oil for vegetable oil, as a general rule? Which oils are the \"best\" for you, and which are worst?

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    • Paola

      Try using coconut oil instead of olive or vegetable oil. Healthier option and better to cook and bake with :)

      leave a comment

  • Hope

    Holy cow these are good...

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  • Emily

    Well, olive oil worked just fine :) they turned out great! I served them with your raspberry-wee sauce. Delicious!!

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  • Kate

    We have been on a pancake kick lately so I will definitely put these in the rotation. A friend of mine used to roast a sweet potato whole, then peel it, cut it up into chunks and eat it warm, with milk (like cereal) for breakfast.

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  • Katie

    I doubled the recipe and used the Belgium waffle maker. Wow! These are delicious :)

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  • Jacquelyn

    Would this recipe be ok with almond milk or another non dairy milk?

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    • Catherine McCord

      Yes! Use any milk you prefer!

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  • Christina

    We loved these! Both my daughters and myself enjoyed these plain with no syrup! Thanks!!!

    leave a comment

  • Penina

    Can i sub a gluten free baking mix? If so, how much?

    leave a comment

    • Catherine McCord

      I haven't tested these with gluten-free flour, but I think if you use a good all-purpose mix you can sub 1:1!

      leave a comment

  • Therasa

    I can't seem to get the pancakes to cook through. The outsides burn and the insides are still all batter. I cook them in a skillet on the stove at a 3.5 (low). High is a 9. Any recommendations or is this how they should be?

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    • Ashley

      I use 3tsp of baking soda, rather than 2. this seems to fluff up the batter more and cook the insides. My skillet is between 325 and 350 degrees (which is on the med-high side). They need to cook about 3 minutes on the first side (till bubbles form, like regular pancakes) and then hang out on the other side for another 3 minutes or so. These changes to the recipe have made these a weekend staple in our house.

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  • Lilia

    These pancakes were amazing I love making pancakes from scratch and my 2 and 3 year old loved them.

    leave a comment

  • Stacy G

    Would it work to use pumpkin purée instead of sweet potato? I'm trying to use what I have on hand!

    leave a comment

    • Catherine McCord

      Definitely!

      leave a comment

  • Jessy

    Hi just made these as recipe follows & they are delicious ! Just wanted to
    make sure the middle is supposed to be moist? Maybe the sweet potato purée has to do with it. Either way they were delicious!

    leave a comment

  • More Quick And Easy Recipes For The Picky Eater Columbia SC Moms Blog

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  • Sina

    My 10month old twins love these pancakes. I had both sweet potatoes and half a very ripe banana to use up. They turned out perfect! My little ones were unwell recently and these pancakes were one of the things they really enjoyed once they had turned a corner. I made an enormous amount of them the second time for snacks over several days.

    leave a comment

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  • Laura

    Can you freeze them once cooked?

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    • Catherine McCord

      Yes! Freeze in a single layer until frozen through, then transfer to a labeled ziplock top. Defrost and reheat in the toaster!

      leave a comment

  • Mara

    The nutrition information says these have 610 mg of sodium per serving (4 pancakes). That seems like a ton. Is that amount correct?

    leave a comment

  • Kathy

    I made these for my 4 yr. old grandson and they were delicious. Made another batch for the freezer. I always have baked sweet potato puréed on hand in the freezer so nice to have this recipe. thanks!

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  • Violet

    I wanted these to work- tried cooking low/slow, medium temp, thinning batter with water. Nothing helped to get these to cook through- they were still pretty much raw :( What did I do wrong?

    leave a comment

    • Amanda

      Same :(

      leave a comment

    • Ketrin Leka

      Did they bubble thoroughly before you flipped them? They have to. Also when making pancakes or batter type foods with any type of vegetables or fruits they tend to appear raw inside because the fruits/ veggies don't cook as dry as flour, but it doesn't mean they are raw. The consistency is different from regular pancakes.

      leave a comment

  • Nita

    weelicious meals for young ones/once upon a time

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  • Mila

    Can I sub yams instead? Sweet potatoes where I live are white inside and tend to be dry when I roast them. Only the garnet yams have orange flesh.

    leave a comment

    • McCord

      Yes, use garnet yams! Those actually are sweet potatoes... yams are something completely different. For some reason, in many stores in the US we have decided to label orange sweet potatoes as yams. :)

      leave a comment

  • Pamela Muncy

    I can my own sweet potatoes so I am going to try them in this recipe. Like the reminder in comments about baking in the crock pot, I had forgotten.

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  • Pamela Muncy

    So, I made them! Used home canned sweet potatoes, applesauce instead of oil, 3 Tablespoons of baking powder as some had advised in previous comments. cooked a good 3 minutes on first side and at least 2 on the other using a Tablespoon and a half of the batter.

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  • Ketrin Leka

    I love this recipe but most importantly my very picky 2 1/2 year old LOVES it

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    • McCord

      Score! So glad everyone in your house loves these!

      leave a comment