This post may contain affiliate links. Please read our disclosure policy.
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.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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 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.
Same 🙁
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!
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?
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.
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!
Definitely!
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.
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!