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posted by Amy Johnsonon November 3, 2023 21 comments »
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This Sweet Potato Pancake Recipe makesfluffy pancakes full of flavor that are perfect for breakfast, brunch or dessert too!
If I were a breakfast food, I may want to be a pancake. Not because they are flat and fluffy at the same time (Think about that for just a second, will ya.). But because everyone likes a good pancake. Yet a good pancake isn’t always easy to come by.
Oh sure, you can whip up a real good pancake on the fly from a box mix or drop by the local pancake house to grab a stack, but we’re talking scratch made pancakes, y’all, pancakes made in your own home, while you’re still in your pajamas with sleep in your eyes. Warm, fluffy pancakes you snag right out of the skillet while still cooking the next batch … the stuff of which pancake dreams are made of.
If you’re looking for a good—scratch that—a great pancake, you’re in luck. These Sweet Potato Pancakes leave those rubbery, tasteless pancakes desperate to be drowned beneath butter and syrup in the dust. This recipe produces the perfect textured pancake, filling yet somehow fluffy at the same time. Pancakes full of fabulous flavor with still a bit of flavor-room left for a touch of honey or syrup, or perhaps topped with a sprinkling of crunchy Candied Bacon.Candied Bacon? Oh yes, please!
Ingredients for Sweet Potato Pancakes
- all-purpose flour
- salt
- brown sugar
- baking soda
- baking powder
- buttermilk
- eggs
- butter
- mashed baked sweet potato
- honey
- ground cinnamon
- ground ginger
How to Make Sweet Potato Pancakes
ThisSweet Potato Pancake Recipeis easy as pie, or rather, pancakes. Begin by whisking together the dry ingredients: flour, salt, sugar, baking soda and baking powder. Separately whisk together buttermilk, eggs and melted butter. Then stir in mashed sweet potato, honey, cinnamon and ginger until combined well. Add the wet sweet potato mixture to the dry mixture. Stir together to combine well, but don’t over mix the batter. It should still be slightly lumpy. If you’re not in a hurry, let the batter sit for about 30 minutes. (A quick note: I bake sweet potatoes a day or two before to use in this recipe. Canned sweet potatoes usually have added sugar and sometimes other junk and does not work best in this recipe.)
When ready to cook the pancakes, heat a skillet over medium heat. Add enough butter to coat the pan, and ladle 1/3 cup of batter at a time for each pancake. Cook until done and slightly browned on each side. Work in batches, using more butter to coat the pan as needed.
Wake up and smell the pancakes! I think you’ll enjoy these quite much. Yes indeedy, I do.
More scrumptious pancake recipes to try:
- Pumpkin Pancakes Recipe
- Yogurt Pancakes Recipe
- Coconut Pancakes Recipe
- Yogurt Blueberry Pancakes Recipe
Sweet Potato Pancake Recipe
Sweet Potato Pancake Recipe
Yield: 4-6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
These pancakes are full of cinnamon and ginger and sweet potato goodness.
Ingredients
- 2 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 6 tablespoons dark brown sugar
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3 cups buttermilk
- 3 eggs
- 2 tablespoons salted butter, melted
- 1 cup mashed baked sweet potato*
- 2 tablespoons honey
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- additional butter for pan
Instructions
- Whisk together flour, salt, sugar, baking soda, and baking powder. Set aside.
- In a separate bowl, whisk together buttermilk, eggs, and melted butter. Stir in sweet potato, honey, cinnamon, ginger and mix well.
- Add wet sweet potato mixture to the dry mixture. Combine well, but don’t over mix. Batter should still be slightly lumpy. If time permits, allow batter stand for at least 30 minutes (the perfect time for enjoying a cup of coffee).
- Heat skillet over medium heat. Add enough butter to thinly cover pan. Ladle the batter 1/3 cup at a time. Cook pancakes until done and slightly browned on each side. Repeat, cooking pancakes in batches adding butter to pan as needed.
Notes
Makes about 24 (6-inch) pancakes.
*Baked sweet potatoes takes a short 30 minutes and can be done a couple of days before, then removed from the skins, mashed and kept covered and refrigerated until ready to use. Canned sweet potato usually has added sugar and doesn't work best in this recipe, but may be used with differing results.
Did you make this recipe?
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Originally published May 9, 2014.
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21 comments on “Sweet Potato Pancake Recipe”
Katrina @ WVS —Reply
I neeeeed to make these! They sound awesome!
Alex —Reply
wow, these look super delicious!!! *.* what did you put on top: bacon and maple sirup?
Amy Johnson —
Yep! Candied Bacon and syrup.
Robyn Stone | Add a Pinch —Reply
Yum!!! Want a plate of these – with a little extra candied bacon, please!!!
Aimee @ Simple Bites —Reply
Just dreamy! As in, I’m daydreaming about second breakfast with a plate of these pancakes, Amy. xo.
Renee @ Awesome on $20 —Reply
I’ll take a full stack, please. And let me know if you crack that flat and fluffy code.
Carol —Reply
???? yum these look so delicious! I am going to try these Sunday morning!
animal jam —Reply
Just dreamy! As in, I’m daydreaming about second breakfast with a plate of these pancakes, Amy. xo.
sue —Reply
awesome pancakes. I used whole wheat flour instead and left out the brown sugar. they were very tasty.
Jo —Reply
I just made these, because I had a sweet potato in the fridge I didn’t know what to do with. It made about a cup of mash. And they’re so delicious! Thank you for the recipe 🙂
Tom —Reply
Yummy! After digging about 50 lbs of sweet potatoes from the garden this week, I’m looking for good recipes. This one is very good. I didn’t have buttermilk in the house so subsituted 2% milk and it was still great.
Annie Phillips —Reply
Can I make it beforehand?
Jessica —Reply
Mostly followed the recipe, I’m terrible, and they were great. Used sprouted wheat flour and whey and 4 eggs. So delicious. And filling. Never will we have leftover sweet potatoes go to waste again in this house!
Valerie —Reply
What is the best way to keep these fresh as leftovers? Can I freeze them? They turned out scrumptious! I just can’t eat them all by myself in one sitting. Luckily, I cut the recipe in half! Also, I used GF flour.
Amy Johnson —
We have frozen leftover pancakes in a plastic freezer zip top bag with good results.
Cynthia —Reply
These are DANGEROUS! I truly can’t stand pancakes but decided to make these as a quarantine treat for my husband and daughter. I even made candied bacon! These pancakes looked and smelled so good that I decided to give them a try. OMG! They are so fabulous that I ate them two days in a row! I followed the recipe exactly and wouldn’t change a thing! These are incredibly special and I can’t wait to make them for company. Thank you for sharing this recipe 🙂
Amy Johnson —
I’m so happy to hear that you enjoyed them, Cynthia. I hope y’all are staying well and enjoying time together during this strange time.
Rick G —Reply
These look delicious! How would you modify them to make waffles?
Amy Johnson —
Waffle batter needs a bit more fat. I would begin by adding more butter. Maybe a tablespoon more? I haven’t tried converting this recipe for waffles so I don’t know exactly how much. Let me know if you try it and how it works for you.
Andy Harrell —Reply
I couldn’t help myself! Really! The second time I made these fabulous pancakes I sprinkled some coarsely chopped pecans on the before I flipped them. A little butter and a generous dosing of good maple syrup( and some thick cut bacon), made for an epic brunch! Thank you for a great recipe.
Amy Johnson —
What a fabulous idea with the pecans, Andy! I’m totally going to try that next time. Glad you enjoyed it.
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