Fluffy Sweet Potato Pancakes Recipe
Fluffy, 1-bowl sweet potato pancakes made with smooth sweet potato purée, eggs, a little flour, and baking powder. Healthy and naturally sweet with warm spice, they cook up tender and golden, plus gluten-free and dairy-free options. Make a double batch and freeze for busy mornings.
Servings 10 pancakes (4")
Calories 103.8kcal
Ingredients
- 1 cup sweet potato (puree or mashed) ~ 1 medium-large sweet potato
- 2 large eggs
- 2 tbsp melted butter or dairy free butter
- ⅔ cup flour see notes
- 2 tsp baking powder
- 3 tbsp maple sugar or syrup
- ¼ tsp sea salt
To add flavor:
- 1 tsp vanilla extract
- ⅔ tsp cinnamon
- ¼ tsp cardamom
Instructions
Prepare the Sweet Potato Mash/Puree
- For minimal prep time make sure to make the sweet potato mash/puree in advance. To make purée: Bake/steam, then blend to a smooth purée.
Prepare the Batter
- Whisk wet: In a large bowl, whisk purée, eggs, sweetener, melted butter until smooth.
- Add dry: Sprinkle in flour and baking powder, then salt and spices. Mix just to combine (a few small lumps are fine).
- Be sure not to overmix the batter – a few lumps are perfectly fine. Mix just until the ingredients are combined. Overmixing will result in tough pancakes.
Cook
- Heat a non-stick or ceramic skillet on medium. Lightly grease.
- Scoop 2 tbsp batter per pancake (≈ 4" / 10 cm). Cook ~2 min until bubbles form and edges look set, flip, cook 1–2 min more until golden.
Serve
- Serve the sweet potato pancakes with maple syrup, yogurt, fruits or your favorite toppings.
Notes
Tips For Perfect Sweet Potato Pancakes
- Sweet Potato: you could use mashed sweet potatoes if you don't mind some lumps in the final product. Canned sweet potatoes is another option.
- Flour: you can use any type of flour you like. All-purpose, whole wheat, oat flour, gluten free flour mix or even almond flour will work. Just keep in mind that the texture of your pancakes may vary slightly. Some flours tend to absorb a lot of moisture like oat and whole wheat, so you might need to add additional liquid or eggs. For best results I suggest you stick to the presented proportions.
- Texture = purée. Ultra-smooth purée gives lift; lumpy mash makes denser pancakes.
- Don’t overmix. Stir just until flour disappears to keep gluten (or binders) from toughening.
- Griddle temp: If first batch is pale and spreads, raise heat slightly; if dark outside/raw inside, lower heat.
- Mini pancakes for kids cook more evenly; freeze in stacks with parchment.
Nutrition
Serving: 1pancake | Calories: 103.8kcal | Carbohydrates: 16.3g | Protein: 2.8g | Fat: 3.4g | Fiber: 1.8g | Sugar: 5.5g | Vitamin A: 5288.8IU | Vitamin C: 4.2mg | Calcium: 68.6mg | Iron: 0.8mg
