Sweet Potato Pancakes 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!
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.
Sweet potatoes are not only a superfood, they’re also inexpensive (aka easy on your weekly food budget). Whenever I make them I always bake a few extras to keep in the fridge for a snack or to turn into recipes like these Sweet Potato Pancakes. Speaking of extras, I also make extra pancakes to freeze for later or spread with cream cheese and honey to make pancakes sandwiches for school lunch.
If you have toddlers or new eaters these are a great choice for those who are teething and ideal for little hands to hold. However no matter your age or the occasion, these pancakes are a delicious, good-for-you dish.
Watch this Sweet Potato Pancakes to get everyone in on the act making and eating these yummy pancakes!
Sweet Potato Pancakes Stack
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 1/4 cups milk
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 cup sweet potato puree
- In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the remaining ingredients.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
- Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2-3 minutes on each side.
I loved this recipe!! I used flax eggs and oat flour instead of regular and they turned out really yummy! My one year old loves them. They did turn out a little more firm with the oat flour in them, making them easier to eat with tiny hands
I love your cottage cheese pancake recipe for the protein and decreased carbs for the youngest who loves pancakes and bacon but it ‘meh’ on eggs. Can you merge the cottage cheese pancake recipe with one of the flavored pancakes like sweet potato or pumpkin?
Anyone sub out eggs? My daughter has an egg allergy
Score! So glad everyone in your house loves these!
I love this recipe but most importantly my very picky 2 1/2 year old LOVES it
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.
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.
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. 🙂
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.
weelicious meals for young ones/once upon a time
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.
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?
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!
The nutrition information says these have 610 mg of sodium per serving (4 pancakes). That seems like a ton. Is that amount correct?
Yes! Freeze in a single layer until frozen through, then transfer to a labeled ziplock top. Defrost and reheat in the toaster!
Can you freeze them once cooked?
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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.
[…] potatoes are a food my girl will always eat. She adores these pancakes from Weelicious and they are so sweet you can skip the […]
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!
Would it work to use pumpkin purée instead of sweet potato? I’m trying to use what I have on hand!
These pancakes were amazing I love making pancakes from scratch and my 2 and 3 year old loved them.
[…] Potato Pancakes – recipe, halved and altered a bit, from Weelicious 1 cup white whole wheat flour 1 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/8 teaspoon […]
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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.
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?
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!
Can i sub a gluten free baking mix? If so, how much?
We loved these! Both my daughters and myself enjoyed these plain with no syrup! Thanks!!!
Yes! Use any milk you prefer!
Would this recipe be ok with almond milk or another non dairy milk?
I doubled the recipe and used the Belgium waffle maker. Wow! These are delicious 🙂
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.
Well, olive oil worked just fine 🙂 they turned out great! I served them with your raspberry-wee sauce. Delicious!!
Holy cow these are good…
Try using coconut oil instead of olive or vegetable oil. Healthier option and better to cook and bake with 🙂
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?
I totally agree with you on sweet potatoes as a must to keep around this time of year!
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!
Thank you for the great idea! I did it this afternoon and it was perfect! Making these tomorrow!
Great idea! Thanks. How many sweet potatoes do u put in crockpot?
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?).
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! 🙂
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!
I freeze them for up to 4 months! I reheat them in the toaster oven!
This looks amazing! How do you keep extra pancakes? In the fridge? Freezer? Then how do you heat it up?
I haven’t tested this recipe with a gluten free flour, but I think an all-purpose mix would work just fine!
Can i sub the whole wheat flour for gluten free flour?
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You can omit it, but then there won’t be any sweetness at all.
Does it need the brown sugar?
I refrigerate them whole for several days!
How long do the roasted sweet potatoes last in the fridge? Can they be refrigerated whole or do the need to be mashed first?
Love the idea! Could I substitute the pumpkin for sweet potato 1:1 in your vegan pumpkin pancake recipe?
I bake the sweet potatoes and then mash up the flesh! http://b12.ba4.myftpupload.com/2010/02/16/stuffed-baked-sweet-potato/
Pardon my ingnorance, but how do I make sweet potato puree?
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. 🙂
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.)
My little guy prefers waffles too – I don’t see why it wouldn’t work. Great idea!
Yes I think that would work!
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!