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    Home » Recipes » Breakfast

    Sweet Potato Pancakes

    Published: Nov 13, 2016 · Updated: Apr 7, 2020 by Sapana Chandra, MS, CHC · 1 Comment

    Jump to Recipe Print Recipe

    These perfect sweet potato pancakes are fluffy, delicious, and naturally sweetened. They are easy to make with simple ingredients you probably already have on hand. Make them ahead of time or whip them up in 20 minutes!

    Hand pouring syrup over a stack of pancakes.

    This is the perfect sweet potato pancake recipes and guarantees a satisfying breakfast or dinner any night of the week. For years, it's been my go-to recipe for pancakes - I prefer a big stack of these over traditional buttermilk pancakes any day!

    These sweet potato pancakes are:

    • Fluffy and filling
    • Made with real ingredients
    • Easy to make with a few ingredients you probably already have on-hand
    • Freezer-friendly (just thaw completely and then pop in the toaster!)
    • Naturally sweetened

    Pro-Tip: I don’t recommend canned sweet potato puree as fresh puree tastes better. However, if that is all you have on hand, use canned. Note that you may need to thicken it a little with extra flour.

    How to make sweet potato pancakes

    1. Mix the Dry Ingredients: In a large bowl, mix the almond flour, baking powder, cinnamon, and salt.

    2. Mix the Wet Ingredients: In another medium bowl, mix the sweet potato puree, egg, almond milk, maple syrup, coconut oil, vanilla extract, and apple cider vinegar.

    3. Combine Wet and Dry Ingredients: Add wet ingredients to dry and mix well, until smooth.

    4. Cook the Pancakes: Heat a lightly oiled skillet over medium heat. Using ⅓ cup batter per pancake. pour batter onto skillet. Cook for about 3 minutes per side, flipping once you start to see bubbles forming in the batter.

    5. Add Toppings and Serve: add desired toppings and serve.

    Pro-Tip: Keep the pancakes warm by sticking them in the oven at 200F while you make the remaining pancakes.

    A stack of pancakes on a plate topped with banana.

    Storing & reheating

    How to Store Pancake Batter: The batter can be stored in the fridge in an air-tight container for up to 3 days. Stir well before using it.

    Store in the Fridge: If you have leftover pancakes, simply store in them an air-tight container in the fridge for up to 3 days. When ready to enjoy, warm them on a skillet, the oven, or in the microwave.

    Store in the Freezer: Let the pancakes cool completely. Place them in a freezer-safe bag and store in the freezer for up to 2 months. When you're ready to enjoy them, throw them in a toaster or oven to warm up.

    Top tips and variations

    User another milk: instead of using almond milk, use coconut milk for added coconut flavor and even more creaminess. Other great options include oat milk, cashew milk, or hemp milk.

    Use homemade sweet potato puree: Instead of using canned sweet potato puree, make your own at home. In a large pot, pour enough water to cover an inch of the base. Insert steamer basket and place the chunks of sweet potato on top.

    Cover with lid and cook on medium heat until potatoes are fork-tender, about 15 minutes. Turn off the heat and remove the sweet potatoes. Puree using a potato masher or hand mixer.

    Sweet potato pancakes on a plate.

    More easy breakfast recipes

    • Overnight Oats with Superfoods
    • Chocolate Chip Banana Bread
    • Breakfast Cookies
    • Overnight Steel Cut Oats
    • Chia Pudding with Fresh Berries

    Other sweet potato recipes

    • Mashed Sweet Potatoes
    • Sweet Potato and Kale Soup
    • Crispy Sweet Potato Black Bean Bowl
    • Sweet Potato Soup
    • Vegan Sweet Potato Casserole

    Did you make this Sweet Potato Pancakes recipe? Leave a comment below and rate the recipe to let us know how it turned out! Save this easy breakfast recipe for later by pinning it to your breakfast Pinterest board and be sure to tag me on Real + Vibrant’s Instagram to show me your pancakes!

    Maple syrup pouring over pancakes.

    Sweet Potato Pancakes

    5 from 2 votes
    Print Pin Rate
    Prep time: 5 minutes
    Cook time: 20 minutes
    Total time: 25 minutes
    Servings: 4
    Calories: 215kcal
    Author: Sapana Chandra
    These delicious sweet potato pancakes are made them from sweet potatoes and a few other ingredients. So quick, delicious and filling!

    Ingredients

    Dry Ingredients

    • 1 cup gluten-free flour, or all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon sea salt

    Wet Ingredients

    • ¼ cup sweet potato puree
    • 2 eggs
    • ½ cup almond milk
    • 2 tablespoons maple syrup
    • 1 tablespoon coconut oil, melted and cooled
    • 1 teaspoon vanilla extract
    • 1 teaspoon apple cider vinegar

    Optional Toppings

    • peanut or almond butter
    • sliced banana
    • granola
    • pure maple syrup

    Instructions

    • In a large bowl, mix the flour, baking powder, cinnamon, and salt.
    • In another medium bowl, mix the sweet potato puree, eggs, milk, maple syrup, oil, vanilla extract, and apple cider vinegar.
    • Add wet ingredients to dry and mix well, until smooth.
    • Heat a lightly oiled skillet over medium-low heat. Using ¼ cup batter per pancake. pour batter onto skillet. Cook for about 2-3 minutes per side, flipping once you start to see bubbles forming in the surface.
    • Add desired toppings and serve.

    Notes

    This recipe will yield about 8 four-inch pancakes, if using a ¼ cup of batter for each pancake.

    Nutrition

    Calories: 215kcal, Carbohydrates: 34g, Protein: 6g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 82mg, Sodium: 226mg, Potassium: 338mg, Fiber: 4g, Sugar: 8g, Vitamin A: 3482IU, Vitamin C: 3mg, Calcium: 179mg, Iron: 2mg
    Course: Breakfast
    Cuisine: American
    Tried this recipe?Mention @realandvibrant and hashtag #realandvibrant!
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    About Sapana Chandra, MS, CHC

    Sapana Chandra is a certified health coach, author of Plant Power Bowls, and founder of Real +Vibrant. Here you’ll find simply delicious vegetarian recipes with step-by-step photo instructions – recipes you’ll be excited to enjoy and share with your loved ones.

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    Comments

    1. Chrissy says

      March 07, 2020 at 10:05 am

      I made these this morning for the kids and they turned out perfect!5 stars

      Reply

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    Sapana Chandra

    Hi, I'm Sapana! I’m a recipe developer and author of the cookbook Plant Power Bowls. Here you'll find simple, delicious, vegetarian recipes made with fresh, seasonal ingredients. Learn more about me

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