Sweet Potato Pancakes

Perfect for fall brunches, these Sweet Potato Pancakes are super nutritious AND tasty! Pumpkin pie spice and brown sugar transform these humble pancakes into a crave-worthy breakfast!

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Toasted pecans lend a nutty crunch to these lightly sweetened Sweet Potato Pancakes. They’re unbelievably good! Packed with the flavors of fall, they’ll also give you a nutritional boost from roasted sweet potatoes. They’re not dense and heavy, but light, fluffy, and fabulous.

Top these amazing pancakes with syrup and butter, or just nibble on them as they are – they’re just that good!

Ingredients

• All-purpose flour – Measure correctly by spooning into the cup and leveling off. Packing flour makes the pancakes dense and tough.
• Pecans – Toast them in a dry pan for 3-4 minutes until golden. Don’t skip toasting—raw pecans taste bitter and lack crunch.
• Baking powder – Check the expiration date or the pancakes won’t rise properly.
• Pumpkin pie spice – Or apple pie spice. Both have cinnamon, nutmeg, ginger, and cloves. Either works.
• Kosher salt
• Sweet potatoes – Leftover baked or roasted sweet potatoes work great. Mash them smooth before adding to the batter—lumps will make the pancakes uneven.
• Milk – Any kind of milk. Whole milk makes the pancakes richer.
• Brown sugar – Light or dark brown sugar both work. Dark adds deeper molasses flavor.
• Melted butter – I use salted butter. Let it cool slightly before mixing or it’ll scramble the eggs.
• Eggs – Large eggs. Extra large works without adjustment.
• Vanilla – I cook almost entirely with artificial vanilla extract; you have my permission to use the cheap stuff.

How To Make The Best Sweet Potato Pancakes

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by combining the flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large mixing bowl. Whisk until the ingredients are evenly distributed.

In a separate bowl, whisk together the sweet potato purée, melted butter, milk, eggs, and vanilla extract until smooth and well combined.

Pour the wet ingredients into the bowl with the dry ingredients and stir until a smooth batter forms. Be careful not to overmix, as that can make the pancakes less tender.

Fold the chopped pecans into the batter using a silicone spatula until evenly distributed.

Heat a large skillet or griddle over medium heat and add a small amount of butter to lightly coat the cooking surface.

Pour about ⅓ cup of batter onto the hot skillet for each pancake, leaving about 2 inches of space between them to allow for spreading.

Cook until bubbles begin forming around the edges and the surface starts to look set.

Carefully flip the pancakes and continue cooking until the centers are fully cooked and the second side is golden brown.

Transfer the pancakes to a serving platter and repeat with the remaining batter, adding more butter to the skillet as needed.

Serve warm with butter, hot maple syrup, and extra pecans if desired.

Enjoy!

Chef Jenn’s Tips

• This is a great leftover sweet potato recipe. Save some roasted, baked, or microwaved sweet potato and mash it up or puree it in a blend or food processor for this recipe.
• You can use well-drained canned sweet potatoes in place of baked or roasted. I don’t recommend using boiled sweet potatoes as they don’t have a lot of flavor.
• Don’t like pecans? Skip them!
• Toast the pecans in a dry skillet or on a baking sheet in a low 325-F oven until nutty and crunchy.

Serving Suggestions

These Sweet Potato Pancakes are hearty enough to be a meal on their own, or pair them with bacon, sausage, potatoes, and all your breakfast and brunch favorites.

Storage

Store any leftovers in an airtight container in the fridge for 3-4 days. You can also freeze these pancakes; wrap them in a freezer-safe plastic bag or container and freeze them for up to a month. Heat in the microwave and enjoy!