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side view pancake stack

Sweet Potato Pancakes

  • Author: Eric Jones
  • Total Time: 45 minutes
  • Yield: 4 1x


Fluffy & moist Sweet Potato Pancakes with a perfectly crispy edge is what breakfast is all about. Serve simply with butter or syrup or jam.


  • 3 cups All-Purpose Flour
  • 1/2 cup Sugar
  • 6 tbsp. Melted Butter
  • 3 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1/4 tsp. Himalayan Salt
  • 3 Large Organic Eggs
  • 3 1/2 cup Organic Milk

For the Sweet Potato Puree: 

  • 1 Whole Sweet Potato 
  • 1 Large Organic Egg
  • 1/2 cup Sugar
  • 2 tsp. Ground Cinnamon
  • 2 tsp. Ground Nutmeg
  • 1 tbsp. Vanilla Extract 
  • 1/2 cup Evaporated Milk
  • 2 tbsp. Melted Butter 


  1. Peel sweet potatoes and boil for 25 minutes until tender. Add cooked sweet potato to a bowl and smash until smooth (using a potato masher (paid link)). Combine all sweet potato puree ingredients using a hand blender (paid link).
  2. Combine all-purpose flour, sugar, baking powder, baking soda, and salt into a large bowl. Add eggs and milk. Whisk (paid link) until smooth. Add 1 cup of sweet potato mixture and melted butter and blend until smooth.
  3. Add olive oil to a pan on medium heat and add 1/4 cup of the pancake mix. Once air bubbles appear you can flip and cook for an additional minute.


  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


  • Calories: 523
  • Sugar: 25.7g
  • Sodium: 409mg
  • Fat: 17.5g
  • Carbohydrates: 75.8g
  • Fiber: 2.3g
  • Protein: 14.9g
  • Cholesterol: 110mg

Keywords: Sweet Potato Pancakes, pancakes, sweet potatoes