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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 the easiest food to keep in her fridge at all times was. 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, they’re endlessly versatile, which is exactly why I always have a batch baked and ready to go on hand.
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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 pick me up, or mash into these delectable, moist pancakes for breakfast.
Sweet potatoes are inexpensive too (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. But no matter your age or the occasion, these pancakes are a delicious dish.
Sweet Potato Pancakes Stack
Ingredients
- 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
Instructions
- 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.
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! 🙂