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Sweet Potato Pancakes

This is the best easy and quick sweet potato pancakes recipe, great for breakfast, brunch, lunch, or dinner, these pancakes use whole wheat flour. Top with cream cheese maple syrup for a delicious, healthy meal.
4.86 from 7 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Main Course, Main Dish
Servings 20 pancakes

Ingredients
  

  • 2-3 large sweet potatoes you'll need 2 1/2 cups of mashed sweet potatoes when you're finished
  • 2 large eggs beaten
  • 2 teaspoons vanilla
  • 2 tablespoons butter melted
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 cups milk You may need more or less.

Instructions
 

  • Cook the sweet potatoes using your favorite method. We microwaved ours for 8 minutes, but you could boil or bake them, too. Peel and mash the potatoes.
  • Sift the flour, baking powder, and cinnamon into a small bowl.
  • In a stand mixer, combine the mashed sweet potatoes with the eggs, vanilla, and melted butter. Gradually add the dry ingredients into the wet ingredients, scraping down the bowl to make sure it's well blended. The mixture will be very thick.
  • Add milk slowly, until the batter is the right consistency, thin like cake batter.
  • Preheat the griddle over medium heat. Drop the batter onto the griddle using a 2-3 tablespoon scoop (or a 1/4 cup measuring cup if you don't have a scoop). When bubbles begin to form in a pancake, flip it over and cook another minute or so, until both sides are slightly browned.

Notes

These pancakes are delicious with maple syrup or with homemade cream cheese syrup.
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