Easy Sweet Potato Pancakes Recipe: These Nourishing Sweet Potato Pancakes Are Nutritious & Delicious by Jan Mostrom

Breakfast Brunch
11 months ago

Easy Sweet Potato Pancakes Recipe: These Nourishing Sweet Potato Pancakes Are Nutritious & Delicious

I absolutely love sweet potatoes. But when I saw this sweet potato pancake recipe, I was not convinced it would pass the kid taste test. Adding sweet potatoes to this recipe adds the many health benefits of sweet potatoes (such as fiber, vitamins, minerals and antioxidants) to a normally plain pancake recipe. But would it appeal to the pickier eaters among us? 

It turns out that these nourishing sweet potato pancakes are rich in flavor despite being low in sugar, making this a breakfast recipe you'll surely want to try for your family. Nutritious and delicious, these yummy pancakes even passed the kid taste test over here!

To make these sweet potato pancakes you'll need sweet potatoes, eggs, whole milk, lemon juice (fresh is best), maple syrup, flour, baking powder, baking soda, ground cinnamon, ground nutmeg, butter and oil. You can also add in some pecans for a little crunch and texture.

Serve these fluffy sweet potato pancakes with maple syrup for a nutritious breakfast or brunch on the weekend, or any day of the week.

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 to 8


  • 3/4 cup cooked and mashed sweet potato (about 1 9-ounce potato)
  • 2 large eggs
  • 2 cups whole milk (or use buttermilk and eliminate lemon juice)
  • 2 tablespoons lemon juice
  • 2 tablespoons pure maple syrup, plus more for serving
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter, melted
  • toasted pecans, for serving (optional)

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Recipe Notes

  • You can bake the sweet potatoes in the oven if you prefer that over the microwave. Bake for 1 hour in a 400-degree F oven.

Here's how to make it: 

  1. Cook the sweet potato in the microwave on high until very soft. After cooking, remove skin and mash. Refrigerate to use later or set aside.
  2. Beat eggs, milk and lemon juice in a large bowl.
  3. Add mashed sweet potato and syrup, and mix until well combined but not smooth.
  4. Mix flour, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add to egg mixture.
  5. Gently stir, leaving a few dry spots. Add melted butter, mixing until just combined but lumps remain.
  6. Heat a large nonstick pan or griddle over medium heat. Add a bit of oil to the pan and spoon in batter. Cook until you see air bubbles, about 3 to 4 minutes.
  7. Flip and cook until golden brown on other side, about 2 to 4 minutes.
  8. Dust with powdered sugar and serve with optional pecans and syrup.

Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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Microwaves $50 & Up
Mixing Bowls
Mixing Bowls $8 & Up
Nonstick Pans
Nonstick Pans $10 & Up
Griddles $15 & Up
Cooking Oil
Cooking Oil $3 & Up
Spatula $5 & Up
Maple Syrup
Maple Syrup $3 & Up
Flour $2 & Up
Baking Soda
Baking Soda $1 & Up
Cinnamon $3 & Up
Nutmeg $4 & Up
Pecans $4 & Up

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Elisa Schmitz
OMG, Jan Mostrom , these look amazing. I love sweet potatoes and I love pancakes, so this recipe is a win-win! #yum
Elisa Schmitz
I'm excited to try these, especially because we love pumpkin pancakes in the fall and winter, so this will be an awesome alternative - any time of year!

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