Sweet Potato Pancakes

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Tender sweet potato pancakes are a great way to use leftover sweet potatoes. They’re gently spiced and topped with an optional pecan maple butter for a warm start to the day.

I’m not really a fan of sweet potato casserole, but sweet potatoes are one of my favorite ingredients to cook with. They’re great for all sorts of recipes, no matter if you’re craving sweet or savory.

When we lived in Texas I often turned to sweet potatoes as a breakfast ingredient. While they make an excellent base for an egg-topped hash, my family loves it when I transform sweet potato into pancakes.

This recipe is quick to whip up if you have leftover mashed sweet potatoes from another day, but even if you’re cooking your potato from fresh, it’s still easy! I definitely recommend the pecan butter topping too; pecans and sweet potato are such a natural pair.

If you like pumpkin pancakes, give these sweet potato pancakes a try!

Ingredients for sweet potato pancakes

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• All-purpose flour
• Brown sugar
• Baking powder
• Salt
• Cinnamon
• Nutmeg
• Milk
• Mashed sweet potatoes
• Eggs
• Vegetable or canola oil, or melted butter
• Vanilla extract

Plain leftover mashed sweet potatoes work best for this recipe. I have not tried using leftover sweet potato casserole for this, but if you do, you will need to make adjustments to the pancake batter due to the sugar and seasonings in most casseroles. 

Need to prep a sweet potato for this? Using the microwave is quick and easy. Pierce the potato all over with a fork, then wrap in a paper towel. Microwave for 3 minutes, then flip over, and microwave another 2 minutes. If the potato isn’t soft yet, cook in 30 second bursts until ready.

Cut in half, scoop out flesh, and mash. Let cool to room temperature or chill in the fridge; it should not be warm when adding to the batter or the pancakes can be gummy.

If you are making the pecan maple butter, you’ll need butter, chopped pecans, and pure maple syrup.

How to make this recipe

In a medium mixing bowl, whisk together the flour, baking  powder, and salt.

In a large bowl, whisk together the mashed sweet potato, brown sugar, cinnamon, and nutmeg. Beat in the eggs, oil, and vanilla, then mix in the milk.

Add the dry ingredients to the wet, mixing until fully incorporated but not smooth. Pancake batter benefits from a few lumps.

You can cook the pancakes immediately, but for best results, let the batter rest for about 30 minutes. This will help the flour absorb the liquid and produce a more tender pancake.

While the batter is resting, you can make the pecan maple butter.

In a small saucepan, combine the butter, pecans, and maple syrup. Heat over medium-low, whisking to melt the butter and mix together. Keep over low while you cook the pancakes to allow the flavors to meld and prevent it from solidifying. You can make this in advance and store in the refrigerator, then re-melt before serving.

To make the pancakes, heat a griddle or nonstick pan over medium (350°F). When water droplets skitter across the top, it’s ready to use.

Scoop batter onto the griddle with a 1/3- or 1/2-cup measure. Cook until the edges are dry and bubbles are forming on the top, 2-3 minutes. Flip and cook another 1-2 minutes, until browned on the bottom. 

Keep pancakes warm on a plate in the microwave or a low oven until you’ve used all the batter and are ready to serve. Top with the warm pecan sauce.

Recipe tips

Make sure to not overmix the pancake batter, or they can turn out tough.

If your sweet potatoes are not cooled when adding to the batter, the pancakes can turn out gummy. I find using potatoes that have been made a day or two before works best.

Add more milk or flour, a small amount at a time, to get the batter to the consistency you prefer.

If your pancakes are browning too quickly, lower the heat. I usually have to monitor the heat on the griddle closely and adjust throughout the cooking process.

Storage tips

Leftover pancakes can be stored in the refrigerator for up to 3 days. Store the cooled pancakes in an airtight container and reheat in the microwave for about 1 minute, or until warmed through.

You can also freeze pancakes! Make sure the pancakes are completely cooled (a wire cooling rack is helpful here), then transfer to a lined cookie sheet. Freeze for 1-2 hours, then transfer to a freezer-safe bag or container. Make sure to label and date the bag! 

Frozen pancakes can be heated in the microwave or popped right into the toaster. Use frozen pancakes within 3 months for the best quality.

More sweet potato recipes

Have more excess sweet potatoes? 

Make sweet potato biscuits or sweet potato waffles for breakfast. Sweet potato wedges or sweet potato black bean chili are great options for dinner!