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!
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.
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.
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!
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.
Chrissy says
I made these this morning for the kids and they turned out perfect!