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Sweet Potato Pancakes Stack

Sweet Potato Pancakes

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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.

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.

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!

Sweet Potato Pancakes 2

Sweet Potato Pancakes 3

Sweet Potato Pancakes  (makes 16 pancakes)

  • Prep Time: 5 mins,
  • Cook Time: 15 mins,
  • Rating:
    Rate this recipe
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...

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. 1. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
  2. 2. In a separate bowl, whisk together the remaining ingredients.
  3. 3. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
  4. 4. Heat a large skillet or griddle over medium heat and lightly coat with butter or oil. 
  5. 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. 6. Flip the pancakes and cook for one minute longer.
Sweet Potato Pancakes

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Comments






  1. Lilia

    July 19, 2014 at 7:27 pm

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

  2. Pingback: Sweet Potato Pancakes | My Ottawa Life

  3. Tina

    March 12, 2014 at 6:30 am

    Hi, are these pancakes supposed to stay moist inside? Not the same consistency as regular packaged pancake mix? thanks

    • Leah

      March 25, 2014 at 1:36 pm

      I had the same problem with the consistency bring soft in the middle. I tried the next batch with an extra tsp of baking powder (so three tsp total) and I didn’t notice much of a difference. I think the consistency is different because of the sweet potato, but I would love to hear more feedback about this, because otherwise they are delicious!!

  4. Pingback: 10 Healthy(ish) Pancake Recipes | Fashercise // FASHION FOR THE FIT

  5. Therasa

    January 27, 2014 at 9:05 am

    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?

    • Ashley

      February 13, 2014 at 11:10 am

      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.

      • Ashley

        February 13, 2014 at 11:12 am

        sorry, Baking POWDER not SODA.

  6. Penina

    January 15, 2014 at 7:18 pm

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

    • Catherine McCord

      January 17, 2014 at 11:21 am

      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!

  7. Christina

    January 15, 2014 at 2:47 pm

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

  8. Jacquelyn

    January 9, 2014 at 1:38 pm

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

  9. Katie

    November 30, 2013 at 8:10 am

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

  10. Kate

    November 17, 2013 at 4:15 pm

    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.

  11. Emily

    November 9, 2013 at 8:46 pm

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

  12. Hope

    November 8, 2013 at 2:40 pm

    Holy cow these are good…

  13. Emily

    November 8, 2013 at 2:37 pm

    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?

  14. aida mollenkamp

    November 4, 2013 at 6:19 pm

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

  15. Rachel

    November 4, 2013 at 1:02 pm

    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!

  16. Claire

    November 4, 2013 at 11:59 am

    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?).

    • Steph

      November 9, 2013 at 6:42 pm

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

    • Shauna

      November 5, 2013 at 4:24 pm

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

      • Claire

        November 5, 2013 at 11:04 pm

        I used our big crockpot and put 6 in, I think. Just poke a fork to confirm they are done!

  17. Diana Harlick

    November 3, 2013 at 5:43 pm

    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!

    • catherine

      November 5, 2013 at 5:21 pm

      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! :)

  18. Pam at Triple Threat Mommy

    November 2, 2013 at 12:38 pm

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

    • catherine

      November 5, 2013 at 5:22 pm

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

  19. jamie

    November 1, 2013 at 11:10 pm

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

    • catherine

      November 5, 2013 at 5:22 pm

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

  20. Pingback: Sweet Potato Pancake Stack

  21. Whitney

    November 1, 2013 at 5:35 pm

    Does it need the brown sugar?

    • catherine

      November 5, 2013 at 5:23 pm

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

  22. JJ

    November 1, 2013 at 3:21 pm

    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!

    • catherine

      November 1, 2013 at 4:56 pm

      I refrigerate them whole for several days!

  23. Karen

    November 1, 2013 at 12:10 pm

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

    • catherine

      November 1, 2013 at 4:57 pm

      Yes!

  24. Deana

    November 1, 2013 at 11:48 am

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

  25. Rebecca

    November 1, 2013 at 10:39 am

    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!

    • mcduck

      January 28, 2014 at 12:34 pm

      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

    • Ludicrous Mama

      November 7, 2013 at 2:55 am

      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.)

    • Leanne B

      November 1, 2013 at 12:10 pm

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

    • catherine

      November 1, 2013 at 11:57 am

      Yes I think that would work!