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Best Sweet Potato Pancakes

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These Sweet Potato Pancakes are the ultimate cozy breakfast—fluffy, warmly spiced, and full of rich sweet potato flavor. Made with buttermilk, cinnamon, and nutmeg, they’re perfect for fall mornings, holiday brunches, or anytime you crave a comforting stack of pancakes. Top them with maple syrup, whipped cream, or chopped pecans for a truly irresistible bite.

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

Instructions

  1. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and sugar.
  2. In another bowl, mix sweet potatoes, buttermilk, eggs, vanilla extract, and melted butter.
  3. Gently fold wet ingredients into dry ingredients until just combined—do not overmix.
  4. Preheat a skillet or griddle over medium heat and grease lightly with butter or spray.
  5. Pour ¼ cup batter for each pancake onto the skillet. Cook 2–3 minutes per side or until golden brown and fluffy.
  6. Keep pancakes warm in a low oven (200°F) while finishing the batch. Serve hot with desired toppings.

Notes

  • No Buttermilk? Use milk + vinegar or lemon juice.
  • Canned Sweet Potatoes: Add ¼ cup extra flour if using canned puree.
  • Flavor Boost: Try almond or coconut extract for a twist.
  • Add Crunch: Stir chopped pecans or walnuts into the batter.
  • Savory Version: Replace spices with curry powder and top with yogurt.

Nutrition

Find it online: https://cookedbymaya.com/best-sweet-potato-pancakes/