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Sweet Potato Pancakes

Sweet Potato Pancakes that are mega soft, fluffy, comforting and fabulous! These Sweet Potato Pancakes are infused with coconut and oatmeal then spiked with cinnamon, nutmeg and vanilla for a delicately spiced, perfectly textured pancake you will CRAVE! You can go the savorier route and serve them with butter, bacon, apple sauce etc. OR you can go the sweeter route with maple syrup or my highly recommend Apple Cinnamon Syrup. No matter how you serve them, these Sweet Potato Pancakes guarantee a palate pleasing breakfast or dinner any night of the week!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 pancakes depending on size

Ingredients

Dry Ingredients

Wet Ingredients

  • 2 eggs
  • 1 1/4 cups packed mashed sweet potatoes
  • 2 cups milk
  • 4 tablespoons butter melted
  • 1/2 teaspoon vanilla extract

Toppings

Instructions

  • Begin preparing/simmering Cinnamon Apple Syrup according to recipe directions (optional).
  • In a medium bowl, whisk together the dry ingredients.
  • In a separate bowl, beat eggs, then mix in sweet potatoes, milk, butter and vanilla.
  • Add dry ingredients to the "wet" ingredients and mix until just combined - it will be lumpy.
  • Lightly grease a nonstick skillet (butter, oil or nonstick spray) and heat over medium heat. Add batter to the center of the pan and swirl to spread batter into circles. Cook until golden brown on each side, flipping when the surface begins to bubble. You may need to turn the heat down if the outsides cook too quickly.
  • Top with Cinnamon Apple Syrup (optional). See post for more serving suggestions.

Notes

HOW To Make Mashed SWEET POTATOES

  1. Wash and peel the sweet potato(es).
  2. Chop potato into 2” chunks.
  3. Place in a microwave safe dish with a lid.
  4. Add water so it reaches about ¼” up the sides.
  5. Cover and microwave on high for 5 minutes, check for doneness, then continue to microwave at 1-2 minute intervals until fork tender.
  6. Add potatoes to a large bowl.
  7. Drizzle in some milk and either mash by hand or use a handheld electric mixer. Add additional milk as needed so potatoes mash up smooth.

How to freeze sweet potato pancakes

  1. Line cooked pancakes on a baking sheet so they aren’t touching.
  2. Once the pancakes are completely cool, place the baking sheet in the freezer for 30-60 minutes or until pancakes are solid.
  3. Place pancakes in a freezer bag.
  4. Squeeze out as much excess air as possible to prevent freezer burn.
  5. Freeze for up to 3 months.

How to Reheat Frozen Pancakes

You don’t need to thaw your Sweet Potato Pancakes before reheating.  They will taste just as good either microwaved or baked from frozen.
Microwave: 
  1. Place up to 5 pancakes on a microwave-safe plate.
  2. Microwave for 20 seconds per pancake.
  3. Repeat as need until warmed through.
Oven:
  1. Preheat oven to 350 degrees F.
  2. Line pancakes in a single layer on a baking sheet.
  3. Cover tightly with foil.
  4. Bake for 10 minutes or until warmed through.