Looking for a cozy and delicious breakfast? These Sweet Potato Pancakes are fluffy, naturally sweet, and made with simple ingredients you likely already have in your kitchen! Using leftover mashed sweet potatoes, maple syrup, and a touch of cinnamon and nutmeg, these pancakes offer a comforting twist on your traditional pancake recipe.

Perfect for breakfast or brunch, these sweet potato pancakes are packed with flavor and can be easily customized with your favorite toppings or add-ins. Whether you’re using leftover mashed sweet potatoes or cooking them fresh, this recipe is quick, easy, and sure to be a hit with everyone!

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 ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
Pinch of ground nutmeg
2 tablespoons melted butter (plus more for cooking)

Instructions

In a large bowl, combine the leftover mashed sweet potatoes, eggs, milk, brown sugar, and maple syrup. Whisk together until well combined.
Sprinkle the flour, cinnamon, baking powder, salt, and nutmeg over the sweet potato mixture. Stir until smooth and fully incorporated. Then, add the melted butter and mix until combined.
Heat a large nonstick skillet over medium heat and add a small pat of butter. Once the butter is melted, pour ⅓ cup portions of the pancake batter onto the skillet.
Cook the pancakes for 2 to 4 minutes, or until bubbles form on the top. Flip the pancakes and cook for an additional 2 to 3 minutes on the other side, until golden brown and cooked through.
Repeat with the remaining batter. You should have about 8 pancakes.
Serve the pancakes warm with maple syrup and enjoy!

Why You’ll Love This Recipe

Deliciously Fluffy: These sweet potato pancakes are perfectly soft, light, and fluffy, making them the perfect breakfast treat.
Naturally Sweet: The mashed sweet potatoes add natural sweetness and a slight creaminess that makes these pancakes extra special.
Quick and Easy: With simple ingredients and straightforward instructions, these pancakes are a breeze to make.
Great for Leftovers: This recipe is a fantastic way to use up leftover mashed sweet potatoes from previous meals.

Tips

Consistency: If the batter seems too thick, add a splash more milk to reach your desired consistency.
Nonstick Skillet: Use a nonstick skillet or griddle to prevent the pancakes from sticking and ensure they cook evenly.
Low and Slow: Keep the heat on medium to avoid burning the pancakes while cooking them all the way through.

Variations and Substitutions

Dairy-Free: Swap the milk for almond milk or another dairy-free alternative and use a dairy-free butter substitute.
Sweetener Swap: If you prefer, substitute the brown sugar with coconut sugar or another sweetener of your choice.
Add-ins: Stir in chopped nuts, chocolate chips, or dried fruit like raisins or cranberries for extra flavor and texture.

FAQs

Can I make the batter ahead of time? Yes! You can prepare the batter the night before and store it in the fridge. Just give it a quick stir before cooking.

What if I don’t have leftover mashed sweet potatoes? You can cook fresh sweet potatoes and mash them, or use canned sweet potato puree as a substitute.

Can I freeze the pancakes? Absolutely! Let the pancakes cool completely and then freeze them in a single layer. Once frozen, transfer them to a zip-top bag or airtight container. Reheat in the microwave or toaster when ready to serve.

Serving and Suggestions

Serve with a drizzle of maple syrup and a dollop of whipped cream for a decadent breakfast.
Pair with fresh fruit like berries or bananas for added flavor and a burst of freshness.
For a savory twist, top the pancakes with a fried egg or crispy bacon.

Enjoy these sweet potato pancakes as a cozy, comforting breakfast or brunch option that’s sure to satisfy!