Sweet Potato Pancakes

5 from 123 votes

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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Fluffy, naturally sweet, and packed with nutrition, these sweet potato pancakes are the perfect way to use up leftover mashed sweet potatoes. The addition of brown sugar, maple syrup, nutmeg, and cinnamon gives these pancakes a warm, cozy flavor that will have your family thinking they’re having dessert for breakfast. Serve with extra maple syrup and a dollop of vanilla Greek yogurt for a satisfying and wholesome meal.

Stack of 6 big fluffy sweet potato pancakes with syrup being poured over them.

Leftover mashed sweet potatoes? No problem! These delicious pancakes are the perfect way to use them up. They are fluffy, flavorful, and kid-friendly. Plus, they only require 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. Your tastebuds (and your family) will thank you!

why you’ll love these mashed sweet potato pancakes

  • Very little added sugar. The brown sugar and maple syrup in this recipe is more for flavor than sweetness, as the mashed sweet potatoes add a natural sweetness to the pancakes.
  • Nutritious and filling. Sweet potatoes are a great source of fiber, vitamins, and minerals. Serve with extra toppings like sliced bananas or walnuts for added nutrition.
  • Easy to make. This 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!
  • A tasty way to use up leftovers. Don’t let those leftover mashed sweet potatoes go to waste – turn them into a delicious breakfast treat!
  • Kid-approved. Kids love the sweet flavor and fluffy texture of these pancakes. It’s a great way to sneak some extra veggies into their morning meal.

Ingredients to make fluffy sweet potato pancakes

  • Mashed sweet potatoes: This sweet potato pancake recipe was created using leftover mashed sweet potatoes, but you can make it with leftover baked sweet potatoes or even freshly baked 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.
  • Wet Ingredients: Eggs, milk, maple syrup, and melted butter round out the wet ingredients for this recipe. You can use a plant-based milk and applesauce at a 1:1 ratio in place of butter to make these pancakes dairy-free. You’ll want to use real maple syrup for the authentic flavor, but you can also leave it out if you don’t have any on hand.
  • Dry Ingredients: All-purpose flour, brown sugar, baking powder, salt, and spices give these pancakes their fluffy texture and warm flavor. You can substitute gluten-free 1:1 baking flour if needed to make them gluten-free
Ingredients for recipe in individual bowls: milk, mashed sweet potatoes, vanilla, brown sugar, flour, 2 eggs, seasonings, and melted butter.

How to make fluffy sweet potato pancakes

Get ready to be amazed at how easy it is to make these pancakes! Simply mix all of the ingredients in a large bowl until just combined – don’t overmix, as this can lead to dense pancakes. Heat a griddle or nonstick skillet on medium heat and grease with cooking spray or butter, and cook!

Mix Batter

  1. Place mashed sweet potatoes in a large bowl. Add eggs, milk, brown sugar, and maple syrup.
  2. Whisk until combined.
  3. Sprinkle flour, cinnamon, baking powder, salt, and nutmeg on top of the sweet potato mixture.
  4. Stir until smooth. Add melted butter and mix until combined
4 image collage mixing batter in one bowl by adding wet ingredients, mixed together, adding dry ingredients, and after all is mixed.

Cook Pancakes

  1. Portion the sweet potato batter onto a preheated skillet. Cook until bubbles form on the top of the pancake.
  2. Flip and cook until heated through. Repeat the process until all of the batter has been used. Serve warm with maple syrup.
2 image collage of 4 small pancakes on a square nonstick pan lightly sprayed with oil before and after being flipped.

Tips for making leftover mashed sweet potato pancakes

  1. 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.
  2. Keep it sweet! 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.
  3. Try it with leftover squash. If you have leftover mashed squash or pumpkin puree, swap it for the mashed sweet potatoes, and it will still work out well.
  4. 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.

popular substitutions & additions

  • Use up odds and ends. Have leftover dried cranberries or nuts 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. 
  • Top with your favorites. These sweet potato pancakes taste great, topped with maple syrup, Greek yogurt, chopped nuts, sliced bananas or apples, or even a drizzle of melted peanut butter or almond butter.
  • Reduce the sugar or eliminate it. If you want to reduce the added sugars in this recipe, feel free to omit the brown sugar altogether or reduce it by half. The pancakes will still be tasty and sweet thanks to the natural sweetness from the mashed sweet potatoes.
  • Omit the flour and baking powder. You will end up with a dense, more potato pancake-like texture, but it can still be tasty. Keep in mind that the pancakes will not rise or have as fluffy of a texture without the flour and leavening agent.

how to store & reheat sweet potato pancakes

Let any leftover pancakes cool completely before transferring them to an airtight container or ziptop bag and store in the fridge.

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.

how long will sweet potato pancakes last in the fridge?

Leftover sweet potato pancakes will last in the fridge for up to 5 days.

can I freeze sweet potato pancakes?

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!

Frequently asked questions

Can I use sweet potato puree instead of mashed sweet potatoes?

Yes, you can use either in this recipe for a similar result. I mean, what is sweet potato puree but extra, extra mashed sweet potatoes?

Why did my pancakes come out dense? I followed the recipe.

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.

Can I use whole wheat flour instead of regular flour?

Yes, you can use whole wheat flour instead of all-purpose in this recipe. You may need to adjust the amount slightly as whole wheat flour absorbs more liquid. Start with using ¾ cup and adding a tablespoon at a time until desired consistency is reached. (Note: Whole wheat flour is also denser than all-purpose, so keep that in mind)

Side view of 6 sweet potato pancakes stacked on a white plate with maple syrup poured on top.

Sweet potato pancakes make a delicious, nutritious breakfast. They’re perfect for using up leftover mashed sweet potatoes, and you can add your favorite mix-ins to the batter. Plus, they freeze well, so you can enjoy them anytime! Give them a try for your next breakfast or brunch.

More pancake recipes:

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Sweet Potato Pancakes

Fluffy sweet potato pancake recipe using leftover mashed sweet potatoes (or freshly baked) with cinnamon, and a pinch of nutmeg. Perfect for breakfast!
5 from 123 votes
Servings 8 pancakes
Course Breakfast
Calories 128
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes



  • 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.


*Nutrition label uses plain unseasoned mashed sweet potato. 


Calories: 128kcal, Carbohydrates: 18g, Protein: 4g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 56mg, Sodium: 182mg, Potassium: 120mg, Fiber: 1g, Sugar: 6g, Vitamin A: 2539IU, Vitamin C: 0.4mg, Calcium: 70mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast

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Recipe Rating


  1. 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!!

  2. 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!

  3. 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.

  4. 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.

    1. 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.

  5. Ohhhhh my GOODNESS!!! We were NOT ready for these. So delicious and moist and… Did I mention delicious???

  6. The whole family loved these. I’m wondering if I sub oat flour would it be the same amount as the regular flour?

  7. 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 👌🏽

    1. 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!

  8. 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!

  9. 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.

  10. 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.

  11. 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.

  12. 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!

    1. 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!

  13. Delicious! My kids gobbled these up. I followed the suggestion of 1/4 cup of milk and they were perfect.

  14. 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.

    1. 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.

  15. 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!

    1. 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!