Sweet Potato Pancakes
Updated Mar 16, 2025
Fluffy sweet potato pancake recipe using leftover mashed sweet potatoes (or freshly baked) with cinnamon, and a pinch of nutmeg. Perfect for breakfast!
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Make Pancakes with Sweet Potatoes
If you ever have leftover cooked sweet potatoes, whether boiled sweet potatoes or roasted sweet potatoes, you can mash them up and make sweet potato pancakes with them. Fluffy, mostly naturally sweetened, and packed with nutrition, these sweet potato pancakes only need a few simple ingredients that you probably already have on hand. Give these sweet potato pancakes a try for your next weekend brunch or as a fun twist on traditional pancakes.
This sweet potato pancakes recipe only requires about 10 minutes of prep time and 7 minutes of cook time. If you have a large griddle, you can knock them out in no time flat! Don’t let those leftover mashed sweet potatoes go to waste – turn them into a delicious breakfast treat!
Sweet Potato Pancake Ingredients
- Mashed sweet potatoes: This sweet potato pancake recipe was created using leftover mashed sweet potatoes, but you can make it with leftover baked whole sweet potatoes, boiled sweet potatoes or roasted sweet potatoes that you mash. If using whole sweet potatoes, you’ll need 1 large or 2 medium sweet potatoes to equal one cup of mashed for the recipe.
- Flour: I’ve only tested this recipe with all-purpose flour. You can use gluten-free flour mix that is made for 1:1 substitute baking and whole wheat flour. You may need to adjust the amount slightly since whole wheat flour absorbs more liquid. Start with using ¾ cup and adding a tablespoon at a time.
- Eggs: 2 eggs or flax eggs.
- Milk: I use whole milk for more protein and richness but you can use any milk you want.
- Melted butter: Just two tablespoons of it is all you need and you can swap with avocado oil or even applesauce at a 1:1 ratio.
- Maple syrup and brown sugar: The combination of both sweeteners helps to play off the natural sweetness of the sweet potatoes. Feel free to use one or the other only.
- Baking powder, cinnamon, nutmeg and salt: To give their fluffy texture and warm flavor.
Popular Additions
- Try it with leftover pumpkin. If you have leftover pumpkin puree, swap it for some or all of the mashed sweet potatoes, and it will still work out well.
- Use up odds and ends. Have leftover dried cranberries or nuts or chocolate chips from your Thanksgiving meal or from other recipes? Toss them in the batter! You can add up to ½ cup of mix-ins to this recipe.
- Add some zest: You can a zest a whole orange, lemon or lime and it will really brighten up the flavor of the sweet potato pancakes.
- Top with your favorites. These sweet potato pancakes taste great topped with maple syrup, whipped cottage cheese, applesauce, Greek yogurt, chopped nuts, sliced bananas or apples, or even a drizzle of melted homemade peanut butter or homemade almond butter.
How to Make Fluffy Sweet Potato Pancakes
My Best Sweet Potato Pancake Tips
- Use more leftover sweet potatoes. Using 1 cup of mashed sweet potatoes results in a fluffy pancake-like texture. However, if you have more than a cup, you can add up to an additional cup to the recipe for a more potato pancake-like texture. The recipe is very forgiving.
- Don’t worry about your mashed sweet potatoes flavor. This recipe is designed to be used with leftover sweet potatoes that skew sweet in their flavor profile. But, if there is a little herb or black pepper in your recipe, don’t worry. They will still come out perfectly.
- Don’t overmix. I can’t stress this enough – overmixing the batter will result in dense pancakes. Mix until just combined, and then stop mixing.
Recipe Help & FAQs
Let any leftover pancakes cool completely before transferring them to an airtight container or ziptop bag and store in the fridge for up to 5 days.
To reheat, you can microwave them for about 40-60 seconds, wrapped in a damp paper towel, or heat them in a skillet on the stove until warmed through.
Yes! Sweet potato pancakes also freeze well – just let them cool completely before transferring them to a freezer-safe container or ziptop bag and freezing for up to 3 months. Let thaw overnight in the fridge, then reheat as mentioned above. Enjoy!
If your pancakes came out dense, it is likely because the batter was overmixed. Mix just until all ingredients are combined, and don’t continue mixing – this will result in a denser texture. Also, while this recipe does not have to be exact on the measurements, if you went to the extreme with the sweet potato or flour measurements, it could also result in a denser texture.
More Pancake Recipes:
- Pumpkin Pancakes
- Classic Pancakes
- Fluffy Banana Pancakes
- Savory Potato Pancakes
- Blueberry Pancakes
- Lemon Ricotta Pancakes
- Chocolate Protein Pancakes
- Flourless Strawberry Pancakes
- Oat Flour Pancakes
- Carrot Cake Pancakes
If you try this Sweet Potato Pancake recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Sweet Potato Pancakes
Video
Ingredients
- 1 cup leftover mashed sweet potatoes
- 2 large eggs
- ½ cup milk
- 2 tablespoons packed light brown sugar
- 1 tablespoon Maple syrup plus more for serving
- ¾ cup all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Pinch nutmeg
- 2 tablespoons melted butter plus more for cooking
Instructions
- Place mashed sweet potatoes in a large bowl. Add eggs, milk, brown sugar and maple syrup and whisk until combined.
- Sprinkle flour, cinnamon, baking powder, salt and nutmeg on top of the sweet potato mixture and stir until smooth. Add melted butter and mix until combined
- Set a large nonstick skillet over medium heat and add a small pat of butter. Once melted, drop ⅓ cup portions of the sweet potato batter onto the preheated skillet. Cook until bubbles form on the top of the pancake, 2 to 4 minutes, then flip and cook for an additional 2 to 3 minutes. Repeat process until all of the batter has been used, you should end up with about 8 pancakes.
- Serve warm with maple syrup.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Comments
Delicious!
Yay, so happy you like them! Thanks, Jenny!
Hello, do you not recommend using almond flour? I tried it! And pancakes came out like mashed pancakes.
Oh no! I’m so sorry to hear that. I haven’t tried making these pancakes with almond flour but I’m not surprised they fell apart since it’s a very dry flour. Were you trying to make them gluten free? I recommend using a gluten-free flour mix that is made for 1:1 substitute baking instead next time. Hope that helps!
I don’t usually write reviews, but this is so so delicious. I added oatmeal just to be healthier. Next time, I will use whole wheat. These will be my go-to pancakes now.
Aww, so glad you loved them!! Thanks so much!
Good
Thanks, Tish!
This was yummy and worked with gluten-free flour!
Yay, I’m so glad!! Thanks for sharing, Kathy!
I echo the comments when I say these were incredible. Absolutely 100% delicious. We ate them straight off the griddle without syrup or any fixin’s and had to make another batch! We are all not fans of sweet potato, but my son wanted to try them, and whoa they knocked our socks off. Found they freeze great and are easy to warm in the toaster for a quick school morning breakfast. Could not be more pleased with this recipe. 5 stars. Thank you!
Wow, thank you so much for your kind words!! So happy your family loved them, Kristen!
These were DELICIOUS. I had leftover mashed sweet potatoes from dinner and these were a perfect way to reuse them. My kids and husband loved them! As a mom on a fitness journey though, just curious. 128 calories for 1 pancake?
Aww, so happy you and your family liked them!! Yes, the nutrition facts are for 1 pancake (using plain, unseasoned mashed sweet potato).
Simple and delicious. The sweet potato pancakes are on repeat!!
Yay! So glad you liked them!!
I followed this recipe but added coconut flour instead of regular flour. The mixture was too thick to make pancakes and they fell apart, even though I tried to continue to add milk to the batter. So instead of making pancakes, I put them in a muffin tin and I’m making sweet potato muffins and added dried cranberries.
Hi Lori! I don’t recommend using coconut flour for this exact reason. I’d love to hear how your batter turned out as muffins though. Dried cranberries sound great!
I was trying to make these gluten free, but they didn’t quite come together as a muffin when baked for 35 minutes. I even tried baking it longer. I wasn’t able to achieve a muffin-like texture. The mixture was still tasty, but did not work as a muffin.
Bummer! So sorry to hear that, Lori. Another reader has had success making these pancakes with buckwheat flour, maybe you could give that a shot?
Yummy! Followed the recipe exactly! Will be making these all the time for sure.
Yay!! So glad you liked them! Thank you, Nancy!!
Yummy way to use up overly sweet sweet potato marshmallow mash from Thanksgiving. Totally easy. Didn’t add any more sugar or maple syrup because it was sweet enough from the original recipe. Great texture too. Thanks! Will make another batch tomorrow.
So happy the recipe helped you use up Thanksgiving leftovers!! I’m sure the marshmallows were so delicious, what a sweet morning treat! Thank you, Sharon!!
This pancake is a winner. My daughter loves it. I used oat milk and agave nectar instead of the maple syrup. It was very tasty. Thank you for this recipe. There is none left. It was sooo good.
Yay, so happy you and your daughter love it! Thank you, Natasha!!
These sweet potato pancakes are REALLY so so good!
Yay! So happy you like them!!
Just made this today. A total hit with the kiddos! I used two baked potatoes and doubled the recipe. Followed the recipe exactly. So delicious, will definitely save this and continue to make it. Thank you, Yumna!
Yay, so happy your kids loved it!! Thank you!
Made these for breakfast with leftover mashed sweet potatoes from yesterday’s Thanksgiving. We had them with butter and leftover Turkey Gravy on top. I am now told this is the only way my family will eat sweet potatoes. Thanks, now they won’t eat them even roasted, mashed, or in soup. etc.
Haha so happy your family loved the recipe! It’s perfect for extra mashed sweet potatoes, I’m glad you were able to put your Thanksgiving leftovers to good use!!
These came out great!
Yay, so glad you enjoyed them!
Delicious! I’m not a good measurer, typically just eyeball amounts. My leftover sweet potatoes were hard so it would have been more work measuring an exact amount. When I read that the recipe was very forgiving, I went for it, eyeballing increases as needed. The end result was fabulous. When I make rice for dinner, I always make extra for fried rice the next day. Now I will have to make extra sweet potatoes for pancakes the next day!
Love that! So happy you like the recipe, Paul! Thank you!!
Loved these! Recommend cooking on low heat with coconut oil. Also, I was able to shove out the sugar and maple syrup for one mashed banana. If the batter is too thick, you can loosen it with more liquid to firm up “mushy” texture when cooking
Great tips, thank you for sharing! So happy you loved them, Heather!
Delicious taste and texture, be careful as they burn easily.
So happy you liked them, Michael!
These were delicious. I used whole wheat flour instead of AP, and half a banana and a few tablespoons of applesauce to replace the sugar/syrup. I loved them, 5 year old loved and my 10 month old loved them. Thanks for the recipe!
Yay, so happy it was a hit in your family! Thanks so much, Lisa!!
Absolutely love sweet potatoes so I will absolutely try this…
Yay, I hope you enjoy!!
Do you have recommendation for substitution if I don’t have maple syrup
You could swap it for honey, or just add an additional tablespoon of brown sugar.
I had used two varieties of sweet potatoes and didn’t have nutmeg… would have turned it up a notch.
4.1 out of 5 stars for me.
5 out of 5 the recipe as is…
Thank you! Next time I know you will give your self 5 stars with the addition of the nutmeg!
I love these! The cinnamon and nutmeg take them to the next level. We like to spread applesauce on top. I always make at least a double batch of these because they disappear in a flash!
Sounds amazing!
Ok Yumna, leave it to me….I came here from your recommendation to my comment/question on the sweet potato muffin recipe! These look amazing, but like I said, leave it to me-we are vegan, so is there a sub for the eggs?? I thought maybe flax eggs, but wanted to be sure.
Thank you!
I used buckwheat flour, one fourth cup of water instead of milk, added.
Walnuts, only used two tablespoons of sugar for sweetening, no maple syrup. And they turned out fluffy and delicious. I will be making these again.Thank you so much for posting this!
Thanks for sharing the tweaks you made!
Used whole wheat flour and oat milk substitutes. So delicious and healthy, not too much sugar. Whole family loves em.Will be making again for sure.
Glad to hear they were a hit with the whole family!
What heat setting do you cook them on?
These are cooked over medium heat. The full recipe can be found by clicking “jump to recipe” at the top of the blog post.
We make your oatmeal pancakes all the time and love them! I had a large can of sweet potatoes and decided to double the recipe to make them. These pancakes turned out so good and fluffy! Everyone had several pancakes. It is hard to say which is our favorite but this one is definitely top 2! Thank you for the easy to follow recipes that always turn out well!
I made these with some left over sweet potatoes we had from dinner last night. My husband will not stop talking about them. They were the best pancakes I think we both have ever had. We topped them with some homemade maple whipped cream and some whipped cranberry sauce I made last week. Top tier.
Wow, sounds so good! Such a nice and cozy fall breakfast.
I’m happy with your responses. I would like to try them myself as my mother too is a huge fan of sweet potatoes. Can I use plant milk as substitute for lower fat? Thanks a lot!!
When I make sweet potatoes I know now to make extra only to make these yummy sweet potato pancakes! They turned out really good and so fluffy!
Aw, thank you Salma! Always so nice to see you trying a new recipe!
Okay okay. The `1x in the ingredients is equivalent to how many pancakes? I need this for a patient that’s why I’m making sure.
Hi Danielle it’s for 8 pancakes total. Hope they enjoy!
Hello. I’m trying to follow the recipe posted here. But the nutrition facts posted are misleading. Baking powder alone in that given amount is equivalent to 480mg of sodium. Fat from eggs alone has 12g Fat. Sweet Potatoes in that amount has 1250 mg Potassium.
Hello, the nutrition facts are for 1 pancake and pretty accurate.
The baking powder does reflect 424 mg of sodium for the whole batch, plus 581mg for the added 1/4 tsp of salt added.
Fat from eggs: the nutrition has this at 9.51 for 2 lg eggs. USDA notes there’s about 5 g per egg.
1 cup of sweet potatoes: 448 mg potassium according to the nutrition calculator but this amount can vary.
Ohhhhh my GOODNESS!!! We were NOT ready for these. So delicious and moist and… Did I mention delicious???
LOL Thank you so much, so happy you liked it!
The whole family loved these. I’m wondering if I sub oat flour would it be the same amount as the regular flour?
I have not made these with oat flour, but it should be a 1:1 ratio. It may require some testing.
These were incredible!! The way mine turned out, I wouldn’t call them “fluffy” but they were sooo delicious with a very soft texture. I’m saving this one for sure! Also, I nixed the brown sugar and just did 3 Tbs maple syrup 👌🏽
Than you so much, Andy!
Hi!! Tried these tonight very good! Was wondering if it was supposed to be wet in middle? I’ve cooked until golden on both sides but inside seemed like they weren’t cooked. Plz help!
Sounds like they need a few more minutes to cook on the inside. The heat may have ben too high.
I tried your recipe and it was good. I did experiment a little with batter. Lacked a little flavor or sweetness, so I added 2 T. Of sweetened condensed milk. I fixed them for my client and I lunch and we enjoyed them!
I love the idea of adding the sweetened condensed milk!
These are incredible! Light, fluffy and better than regular pancakes. Don’t skimp on the nutmeg since it brings them to the next level. One recommendation, I cooked them in coconut oil which gives the edges a perfect crunch factor.
Oh I love the idea of cooking them in coconut oil!
Ohhh my GOSH- coconut crispy edges sound amazing 👏 Back to the kitchen to try it!
Has anyone made these with “flax eggs” instead of real eggs? (One “flax egg” is 3TBS of water mixed 1 TBS ground flax seeds). Hoping they would be just as light and fluffy.
Fluffy, delicious and soo easy!
Thanks so much, Amy!
These are amazing! I started with 1/4 cup almond milk and added just a touch more after mixing. They were so perfect. Im writing this with my empty plate sitting in front of me 🙂 I would add for some of the negative reviews it could be the leftover mash they’re using. I keep mine pretty thick so my pancakes came out nice and fluffy.
Thank you so much, Madison! Happy to hear you enjoyed them!
Worked better in Dash waffle maker.
Love the idea of using a waffle maker!
Followed the recipe as written and they came out super dense and no flavor. Very disappointed!
So sorry to hear that!
Not a great recipe at all. Weird texture, no taste.
So sorry to hear that you weren’t a fan of the pancakes.
They were delicious!!! I used fresh-milled Ezekiel flour and they were so satisfying!!
I love that the maple syrup is already in the batter. I didn’t even pour any on top!!
Thank you for the wonderful recipe.
You’re so welcome!
Hi! These look absolutely delicious! I was wondering if I could make them in a Dash mini waffle maker? Do you think that the batter would hold up? Thank you!
Hi Cassie, I have not tried it in a waffle maker, so I am not sure. I don’t see any reason why it wouldn’t, and it can’t hurt to test it out on one if it flops, you can make pancakes with it instead. You’ll have to let me know how it turns out if you try one!
Delicious! My kids gobbled these up. I followed the suggestion of 1/4 cup of milk and they were perfect.
So glad you and your kids enjoyed the pancakes!
Had more luck with a two ingredient pancake than this one and ended up tossing the whole batch cuz it wouldn’t firm up at all. Just stayed loose so impossible to flip. Followed recipe exactly. Not sure what went wrong.
So sorry to hear that the pancakes didn’t turn out as expected. It sounds like there might have been too much moisture in the batter – the water content of sweet potatoes does vary. If you try it again start with 1/4 cup of milk and see if that helps.
My picky toddler eat this up. I even added mashed carrots and chopped spinach and he had no idea ha ha. Thank you so much. Wonderful recipe!
That’s great! So glad you found a way to sneak some extra veggies in – I have a picky eater myself and know the struggles!
Sounds delicious
Thank you! Let me know what you think if you give it a try.