Fluffy Sweet Potato Pancakes

Fluffy Sweet Potato Pancakes are one of my favorite ways to start the day when I want something cozy, hearty, and just a little different from the usual. These pancakes are warm, soft, and filled with natural sweetness from the sweet potato—perfect with a drizzle of maple syrup or a pat of butter. Whether I make them for a slow weekend breakfast or a quick weekday treat, they always feel like comfort on a plate.

Why You’ll Love This Recipe

I love how these pancakes are incredibly fluffy and full of flavor. The sweet potato gives them a beautiful orange hue and a naturally sweet, earthy richness that pairs perfectly with cinnamon and vanilla. They’re easy to whip up with basic pantry ingredients, and I can make the batter ahead or freeze extras for later. They’re just sweet enough to enjoy on their own, but still a great base for toppings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup mashed cooked sweet potato (about 1 medium potato)

• 1 1/4 cups all-purpose flour

• 2 tablespoons brown sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 1 cup milk (any kind)

• 1 egg

• 1 teaspoon vanilla extract

• 2 tablespoons melted butter or oil (plus more for cooking)

directions

1. I start by whisking together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a large mixing bowl.

2. In another bowl, I mix the mashed sweet potato, milk, egg, vanilla, and melted butter until smooth.

3. I pour the wet mixture into the dry ingredients and stir just until combined. I let the batter sit for 5–10 minutes—it thickens a bit and makes fluffier pancakes.

4. I heat a nonstick skillet or griddle over medium heat and lightly grease it with oil or butter.

5. I scoop about 1/4 cup of batter per pancake onto the pan, spreading it slightly. I cook each one for 2–3 minutes on the first side, until bubbles form and the edges look set, then flip and cook another 1–2 minutes until golden and cooked through.

6. I keep the finished pancakes warm in a low oven while I cook the rest.

7. I serve them warm with maple syrup, butter, or a dollop of Greek yogurt.

Servings and timing

This recipe makes about 8 pancakes (2–3 servings).

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add chopped pecans or walnuts to the batter for crunch. If I want extra spice, I mix in nutmeg or ginger. For a sweeter twist, I toss in mini chocolate chips or top them with caramelized bananas. I’ve also made them gluten-free using a 1:1 gluten-free flour blend, and they turn out great.

storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a toaster, skillet, or microwave. They also freeze well—I layer them with parchment paper and freeze in a zip-top bag. I reheat from frozen in a toaster or low oven.

FAQs

Can I use canned sweet potato?

Yes, I’ve used canned purée and it works perfectly—just make sure it’s plain, not sweetened or spiced.

Can I make the batter ahead of time?

I like making the batter the night before and keeping it covered in the fridge. I stir it before cooking and sometimes add a splash of milk if it thickens too much.

Are these pancakes sweet?

They’re mildly sweet from the sweet potato and brown sugar. I add more sugar if I’m not using syrup on top.

Can I make them vegan?

Yes, I use plant-based milk, a flax egg (1 tbsp flaxseed + 3 tbsp water), and oil instead of butter.

What toppings go best with these?

I love them with maple syrup, butter, Greek yogurt, chopped nuts, sliced banana, or a sprinkle of cinnamon sugar.

Conclusion

Fluffy Sweet Potato Pancakes are a delicious and wholesome twist on classic pancakes. With their warm spice, natural sweetness, and pillowy texture, they bring a comforting, homemade feel to any morning. Whether I serve them for breakfast, brunch, or even dinner, they’re a cozy favorite I keep coming back to.