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Side view of 6 sweet potato pancakes stacked on a white plate with maple syrup poured on top.
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5 from 123 votes

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!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 8 pancakes
Calories 128kcal
Author Yumna Jawad



  • 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