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.
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 used ground flaxseed and water as a egg substitute, our household is mainly vegan fed. It worked well
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. 🙂