Start your morning right with these Healthy Sweet Potato Pancakes. This wholesome pancake recipe uses sweet potato puree for natural sweetness and moist texture. They make a nutrient-dense breakfast that’s easy to prepare, versatile to top, and ideal for batch cooking.
Sweet Potato Recipes
Sweet potatoes are a favorite ingredient because they bring both flavor and nutrition to recipes. Whether roasted, baked, or pureed, sweet potatoes can be the star of hearty mains or an easy way to sneak extra vegetables into baked goods and breakfast. These pancakes are one of many delicious ways to use sweet potato puree, but they also work great alongside bowls, hashes, and baked treats.
How to Cook with Sweet Potatoes
Sweet potatoes can be prepared a few different ways depending on the recipe:
- Roasted sweet potatoes: Cube and roast for a caramelized side dish or to add to bowls and breakfast hashes.
- Baked sweet potatoes: Bake whole until tender, then top for a loaded main or mash into puree for later use.
- Sweet potato puree: Use cooked, mashed sweet potato as a swap for some fats or sugars in baked goods and batter — it adds moisture, color, and a mild natural sweetness.
Why Make Sweet Potato Pancakes?
Easy to prepare
The batter comes together quickly by mixing sweet potato puree with eggs, flour, and a few seasonings. You can use homemade puree from baked sweet potatoes or store-bought puree when time is tight. Either option gives you the same moist, flavorful pancakes.
Nutritious choice
These pancakes are naturally sweetened and include the benefits of sweet potato — they are a good source of vitamin A and fiber, and they provide a satisfying breakfast that keeps you energized throughout the morning.
Great for meal prep
Pancakes freeze and reheat well. Make a double batch, cool completely, and freeze in an airtight bag. On busy mornings, pop them in the toaster or warm them in a skillet for a fast, ready-to-eat breakfast.
Versatile toppings
Serve these pancakes sweet with almond butter and maple syrup, or go savory with a fried egg and a sprinkle of salt and pepper. Fresh fruit, Greek yogurt, chopped nuts, or a dollop of nut butter all make tasty options.
Here’s a Tip
Have leftover sweet potatoes or puree? Cool them completely, transfer to a freezer-safe container, and freeze. Puree will keep nicely for up to three months and is handy for pancakes, muffins, and sauces.
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Healthy Sweet Potato Pancakes
Start your morning out right with these sweet potato pancakes made with sweet potato puree and naturally sweetened. They are moist, flavorful, and a satisfying way to enjoy more vegetables at breakfast.
By: Lee Funke
Prep: 5 mins Cook: 10 mins Total: 15 mins Servings: 8
Ingredients
Dry Ingredients
- 1.5 cups white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1/8 teaspoon salt
Wet Ingredients
- 2 large eggs
- 3/4 cup unsweetened plain almond milk
- 1 cup sweet potato puree
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
Instructions
- In a medium bowl, whisk together all dry ingredients and set aside.
- In a large bowl, combine the eggs, almond milk, sweet potato puree, maple syrup, vanilla, and melted coconut oil. Whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until the batter is uniform and free of large lumps. A few small lumps are fine; do not overmix.
- Heat a skillet over medium heat and lightly grease with coconut oil or cooking spray. Using a 1/3 cup scoop, pour batter onto the skillet and cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the other side for another 2–3 minutes or until golden and cooked through.
- Serve warm with your favorite toppings such as almond butter, maple syrup, fresh fruit, or a fried egg for a savory twist.
Tips & Notes
- Make your own sweet potato puree by baking or roasting sweet potatoes until tender, scooping out the flesh, and mashing or blending until smooth.
- To freeze: cool pancakes completely, arrange in a single layer on a baking sheet to flash-freeze, then transfer to a freezer-safe bag for up to 3 months.
- For a gluten-free version, experiment with gluten-free flour blends; results may vary with texture and moisture.
- Recipe was updated on September 23, 2020.
Watch It
Video demonstration available for visual guidance when making these pancakes.
Nutrition
Calories: 182 kcal, Carbohydrates: 27 g, Protein: 5 g, Fat: 5 g, Fiber: 4 g, Sugar: 8 g.
Nutrition information is automatically calculated and should be used as an approximation.
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