Name: Best Sweet Potato Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup mashed sweet potatoes (roasted or canned puree); 1 ½ cups all-purpose flour; 1 ½ cups buttermilk (or 1 ½ cups milk + 1 ¼ tsp vinegar/lemon juice); 2 large eggs; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground ginger; ¼ teaspoon salt; 2 tablespoons sugar; 1 teaspoon vanilla extract (or almond, coconut, or rum extract); 3 tablespoons melted butter (plus more for cooking); Cooking spray or additional butter for the skillet

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These sweet potato pancakes are everything I want in a fall-inspired breakfast—fluffy, rich, warmly spiced, and just the right amount of decadent. Made with buttermilk and spiced with cinnamon, nutmeg, and ginger, they’re comforting enough for a crisp autumn morning but so good I find myself craving them year-round. Whether I top them with whipped cream, drizzle them in maple syrup, or sprinkle them with chopped pecans, these pancakes always deliver.

Why You’ll Love This Recipe

I love this recipe because it combines the hearty texture of sweet potatoes with the fluffy lightness of classic pancakes. The buttermilk adds a subtle tang that balances the sweetness, and the spices make every bite taste like fall. These pancakes aren’t overly sweet on their own, which makes them perfect for loading up with toppings like syrup, nuts, and cream. They also store well, so I often double the batch and enjoy them throughout the week—especially helpful during busy holiday mornings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mashed sweet potatoes (roasted or canned puree)
All-purpose flour
Buttermilk (or milk + vinegar/lemon juice as a substitute)
Eggs
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Ground ginger
Salt
Sugar
Vanilla extract (or swap with almond, coconut, or rum extract)
Melted butter (for the batter and for cooking)
Cooking spray or additional butter for the pan

Directions

I start by whisking together the dry ingredients: flour, baking powder, baking soda, spices, salt, and sugar.
In another bowl, I combine the mashed sweet potatoes, buttermilk, eggs, vanilla extract, and melted butter.
I gently fold the wet mixture into the dry ingredients until just combined—making sure not to overmix so the pancakes stay fluffy.
I heat a skillet or griddle over medium heat and lightly coat it with butter or cooking spray.
Using a ladle or measuring cup, I pour the batter onto the skillet, cooking each pancake for about 2 to 3 minutes per side, until golden and cooked through.
I keep the pancakes warm in a low oven while I finish the rest of the batch, then stack them high and serve them with my favorite toppings.

Servings and Timing

This recipe makes about 10–12 pancakes, depending on size.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: Around 30 minutes

Variations

I sometimes swap sweet potato puree with pumpkin puree for a seasonal twist.
For a savory spin, I replace the sweet spices with curry powder or turmeric and serve with yogurt and herbs.
A dash of almond or coconut extract gives the pancakes a subtle nutty flavor.
I’ve added chopped pecans or walnuts to the batter for extra texture and crunch.

Storage/Reheating

These pancakes store really well in an airtight container in the fridge for up to 4 days.
To reheat, I pop them in the microwave for about 30 seconds, or warm them in a skillet for a crispier finish.
They also freeze beautifully—I layer them with parchment paper and freeze in a zip-top bag for up to 2 months. I just toast or microwave them straight from frozen.

FAQs

Can I use canned sweet potatoes?

Yes, I often use canned sweet potato puree for convenience. If I do, I add an extra ¼ cup of flour to help balance the moisture.

What if I don’t have buttermilk?

I make a quick substitute by mixing 1¼ teaspoons of vinegar or lemon juice into a measuring cup, then filling it up to 1½ cups with milk. After whisking for 30 seconds, it’s ready to use.

Can I make these pancakes gluten-free?

Yes, I’ve used a 1-to-1 gluten-free flour blend with good results. Just be sure to let the batter rest a bit before cooking to improve texture.

What toppings go best with these pancakes?

I love them with maple syrup, whipped cream, chopped nuts, or even a dollop of cinnamon butter. For something different, try apple compote or a drizzle of honey.

Are these pancakes freezer-friendly?

Absolutely. I freeze them in a single layer, then transfer to a bag. When I want one, I reheat it in the toaster or microwave for a quick breakfast.

Conclusion

These sweet potato pancakes are my idea of the perfect comfort breakfast—simple to make, packed with cozy spices, and endlessly customizable. Whether I’m cooking for a fall brunch or batch-prepping for the week ahead, they never disappoint. Fluffy, flavorful, and easy to make, they’ve earned their spot as a breakfast favorite in my kitchen.