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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!

A stack of Sweet Potato Pancakes with pecans on a plate with a strawberry in the background.

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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!

What you’ll love about Sweet Potato Pancakes


  • The sweet potatoes lend sweetness but not a lot of flavor so they’re perfect for kids.
  • They’re easy to make and freeze like a dream!
  • Lightly sweetened and with a touch of pumpkin pie spice, they’re perfect in the fall or any time!
A stack of Sweet Potato Pancakes with pecans on a plate with a strawberry in the background.

Ingredients

  • All-purpose flour
  • Pecans – Chopped and toasted.
  • Baking powder
  • Pumpkin pie spice
  • Kosher salt
  • Sweet potatoes – Cooked and mashed.
  • Milk – Any kind of milk.
  • Brown sugar
  • Melted butter
  • Eggs
  • Vanilla
Labeled ingredients to make Sweet Potato Pancakes.

How To Make The Best Sweet Potato Pancakes

  1. Combine the flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl until well mixed.
  2. Whisk the sweet potato puree, melted butter, milk, eggs, and vanilla in a second bowl until well mixed.
  3. Combine the wet and dry ingredients and mix until a smooth batter forms.
  4. Mix in the chopped pecans.
  5. Heat a large skillet over medium heat and melt a bit of butter in the bottom.
  6. Pour 1/3 cup of batter to the skillet and repeat, keeping the pancakes 2 inches apart.
  7. Cook until the edges start to bubble, then carefully flip the pancakes and cook until set in the middle.
  8. Serve with hot syrup and butter, and 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.

Recommended

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!

Step By Step Process

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A stack of Sweet Potato Pancakes with pecans on a plate with a strawberry in the background.
Print Pin
4.83 from 39 votes

Sweet Potato Pancakes with Pecans

Light, fluffy, and a touch sweet, these Sweet Potato Pancakes are a delightful addition to your breakfast or brunch routine!
Course Breakfast
Cuisine American
Keyword leftover sweet potatoes, pancakes, pecans, sweet potato pancakes, sweet potatoes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 463kcal
Author Chef Jenn

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup chopped toasted pecans
  • 1/4 cup brown sugar lightly packed
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 1 3/4 cups mashed sweet potatoes about 16 ounces
  • 1 cup milk
  • 2 eggs
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla
  • butter or oil for the skillet

Instructions

  • Combine the flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl until well mixed.
  • Whisk the sweet potato puree, melted butter, milk, eggs, and vanilla in a second bowl until well mixed.
  • Combine the wet and dry ingredients and mix until a smooth batter forms.
  • Mix in the chopped pecans.
  • Heat a large skillet over medium heat and melt a bit of butter in the bottom.
  • Pour 1/3 cup of batter to the skillet and repeat, keeping the pancakes 2 inches apart.
  • Cook until the edges start to bubble, then carefully flip the pancakes and cook until set in the middle.
  • Serve with hot syrup and butter, and enjoy!

Notes

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.

Nutrition

Serving: 3pancakes | Calories: 463kcal | Carbohydrates: 61g | Protein: 11g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 520mg | Potassium: 441mg | Fiber: 4g | Sugar: 20g | Vitamin A: 8657IU | Vitamin C: 2mg | Calcium: 269mg | Iron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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4.83 from 39 votes (39 ratings without comment)

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