Warm, tender, and lightly sweet, these Fluffy Sweet Potato Pancakes bring cozy flavor to any morning. The sweet potato keeps the pancakes soft and moist while the baking powder and baking soda give them a light, airy lift. They taste like a gentle cinnamon-spiced breakfast with a slightly sweet finish that pairs beautifully with maple syrup, yogurt, or fresh fruit. This recipe is simple to follow and uses pantry-friendly ingredients, so it’s an easy way to upgrade a weekday breakfast or shine at a relaxed weekend brunch. If you like hearty sweet potato dishes, you might also enjoy a savory twist like chicken and sweet potato bowls for dinner — they share a warm, comforting vibe.
Why You’ll Love This Fluffy Sweet Potato Pancakes
- Soft, moist texture from mashed sweet potato keeps pancakes tender.
- Balanced sweetness: a little sugar and vanilla, plus cinnamon for warm spice.
- Light and fluffy thanks to baking powder and baking soda working together.
- Quick to make when you use leftover baked or microwaved sweet potato.
- Flexible toppings — maple syrup, yogurt, nuts, or fresh fruit all work well.
- Uses basic pantry staples you likely have on hand.
- Great for feeding a crowd or batch-cooking and reheating.
- Kid-friendly and a good way to add veggie goodness to breakfast.
What Is Fluffy Sweet Potato Pancakes?
Fluffy Sweet Potato Pancakes are pancakes made by folding mashed sweet potato into a simple batter of flour, eggs, milk, and a touch of sugar and spices. They taste mildly sweet with warm cinnamon notes and a rich, slightly earthy sweet potato flavor. The texture is soft and airy, not dense, because the baking powder and baking soda create lift while the mashed sweet potato adds moisture. These pancakes feel like comfort food and work well for weekend brunch, a cozy family breakfast, or a special weekday treat.
The cooking method is classic stovetop griddling: pour batter onto a heated non-stick skillet and cook until bubbles form, then flip and cook until golden. The overall vibe is warm and casual — easy to make, easy to love.
Ingredients for Fluffy Sweet Potato Pancakes
For the Base
- 1 cup mashed sweet potatoes (baked or microwaved and mashed)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
For the Wet Mix
- 1/2 cup milk
- 2 eggs
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
To Serve (optional)
- Maple syrup
- Butter
- Yogurt
- Chopped nuts
- Fresh fruit
Ingredient Notes (Substitutions, Healthy Swaps)
- Sweet potatoes: Use baked or microwaved sweet potato mashed smooth. You can use leftover mashed sweet potato from dinner.
- Flour: All-purpose flour gives the best texture. For a slightly lighter pancake, replace up to half the flour with whole wheat pastry flour (optional).
- Sugar: Reduce to 1 tablespoon for less sweetness, or swap for maple syrup (reduce added milk slightly) — keep labelled as optional.
- Milk: Any milk works (whole, 2%, almond, oat). If using plant milk, pick an unsweetened variety.
- Butter: Use melted oil (neutral oil like canola) if you want dairy-free; flavor will change slightly.
- Eggs: For an egg-free version, try a flax egg (1 tbsp flax + 3 tbsp water per egg) — results will be slightly denser.
- Spices: Cinnamon is in the base. Add a pinch of nutmeg or ginger as an optional tweak.
- Salt: Do not skip salt — it balances the sweetness and brings out flavor.
Step-by-Step Instructions
Step 1 – Prep the sweet potato
Bake or microwave a sweet potato until soft, then mash until smooth. Measure 1 cup of mashed sweet potato for the batter.
Visual cue: The mash should be smooth with no large chunks so the batter mixes evenly.
Step 2 – Mix the dry ingredients
In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon until evenly combined.
Step 3 – Whisk the wet ingredients
In a separate bowl, whisk 1 cup mashed sweet potatoes with 1/2 cup milk, 2 eggs, 2 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth.
Step 4 – Combine wet and dry
Pour the wet mixture into the dry ingredients. Stir gently until just combined — small lumps are fine. Do not overmix or the pancakes will lose fluff.
Pro cue: The batter should be thick but pourable. If too thick, add a tablespoon of milk at a time until it reaches a spoonable texture.
Step 5 – Cook the pancakes
Heat a non-stick skillet over medium heat and lightly grease if needed. Pour batter to form pancakes (about 1/4 cup batter per pancake). Cook until small bubbles form on the surface and the edges look set, then flip and cook until golden brown, 1–2 minutes more.
Step 6 – Serve warm
Stack pancakes and serve immediately with maple syrup, butter, yogurt, chopped nuts, or fresh fruit.
Visual cue: Pancakes are done when centers spring back slightly and both sides are golden brown.
Pro Tips for Success
- Warm skillet: Let the pan heat fully on medium before adding batter; this gives a good sear and even cooking.
- Don’t overmix: Stir until just combined to keep pancakes fluffy. A few small lumps are okay.
- Batter thickness: Aim for a batter that drops slowly from a spoon. If it sits like dough, thin with a little milk.
- Even size: Use a 1/4-cup measure for uniform pancakes and even cooking times.
- Keep warm: Hold finished pancakes on a baking sheet in a 200°F (95°C) oven while you finish the batch.
- Test pancake: Cook one small pancake first to check heat and batter texture; adjust pan heat or batter thickness as needed.
- Clean turn: Flip only once when the top is bubbly and edges are set for best texture.
Flavor Variations
- Optional: Cinnamon-Maple — Add 1 extra tablespoon of brown sugar and serve with extra maple syrup for a deeper caramel note.
- Optional: Nutty Crunch — Fold in 1/4 cup chopped toasted pecans or walnuts into the batter or sprinkle on top.
- Optional: Orange-Zest — Add 1/2 teaspoon fresh orange zest to batter for a bright citrus note that pairs with maple.
- Optional: Spiced — Add 1/4 teaspoon ground ginger and a pinch of cloves for warm holiday spice.
- Optional: Banana-Sweet Potato — Mash half a ripe banana into the sweet potato for extra sweetness and moisture (reduce sugar to 1 tbsp).
Serving Suggestions
- Classic stack: Serve 3–4 pancakes with butter and warm maple syrup.
- Yogurt parfait: Top pancakes with spoonfuls of plain yogurt, fresh berries, and a drizzle of syrup.
- Nut crunch: Sprinkle chopped nuts and a pinch of cinnamon for texture.
- Brunch plate: Pair with scrambled eggs and a side of sautéed greens for a full meal.
- Kid-friendly: Serve with a small bowl of honey or fruit compote for dipping.
- Light option: Top with low-fat yogurt and sliced fruit instead of syrup.
Make-Ahead, Storage & Reheating
- Make-ahead: You can mash the sweet potato up to 3 days ahead and store in the fridge. Mix dry ingredients in a sealed container for quick assembly.
- Batter: Best used immediately. If you must wait, the batter can rest in the fridge up to 1 hour — expect slightly thicker texture.
- Fridge storage: Cooked pancakes keep in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat pancakes in a toaster or toaster oven at 350°F (175°C) for 5–8 minutes, or warm in a skillet over low heat with a tiny bit of butter. Microwaving works but makes them softer and less crisp.
Texture changes: Refrigerated pancakes may lose some crispness; reheating in a skillet or toaster restores a better surface texture.
Storage and Freezing Instructions
- Freezing: Cool cooked pancakes completely on a rack, then freeze in a single layer on a tray. Once frozen, stack with parchment between layers in a freezer bag. Store up to 2 months.
- Reheat from frozen: Reheat in a toaster oven or oven at 350°F (175°C) for 8–12 minutes, flipping once, until heated through. Microwaving from frozen works in a pinch but yields softer pancakes.
- If not freezing: Use refrigerated pancakes within 3 days.
- Not recommended: Freezing raw batter is not ideal because leavening (baking powder and soda) can lose strength. Freeze cooked pancakes instead.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
288 kcal | 8 g | 42 g | 9 g | 3 g | 600 mg
Estimates vary by brands and portions.
FAQ About Fluffy Sweet Potato Pancakes
Q: My batter is too thick. What should I do?
A: Thin it with 1 tablespoon milk at a time until you get a batter that drops slowly from a spoon.
Q: Why are my pancakes dense instead of fluffy?
A: You may have overmixed the batter or your leavening is old. Mix until just combined and check that baking powder/soda are fresh.
Q: Can I use canned sweet potato or pumpkin?
A: You can use canned sweet potato or pumpkin puree, but reduce added milk if the puree is very wet. Results will be similar in flavor but slightly different in texture.
Q: How do I know when to flip the pancake?
A: Flip when small bubbles form on the surface and the edges look set. The first side should be golden brown.
Q: Can I make these dairy-free?
A: Yes. Substitute milk with a plant milk and replace butter with a neutral oil. Flavor will be slightly different but still good.
Q: How many pancakes does this recipe make?
A: That depends on size, but using 1/4 cup batter per pancake typically yields about 8 medium pancakes (roughly 4 servings).
Notes
- Use a smooth mash: Press sweet potato through a fork or sieve for the smoothest batter.
- Room temp eggs: Eggs at room temperature mix more evenly into batter.
- Measure flour right: Spoon flour into the cup and level it to avoid dense pancakes.
- Cinnamon tip: Toasting a teaspoon of cinnamon in a dry pan for 30 seconds deepens the spice flavor.
- Keep extras warm: Use a low oven (200°F / 95°C) to keep pancakes warm and avoid sogginess.
Troubleshooting
- Bland flavor: Add a pinch more salt or an extra 1/2 teaspoon cinnamon to lift the flavor.
- Batter too watery: Add a tablespoon of flour at a time until it thickens to the right consistency.
- Pancakes burn on outside but are raw inside: Your heat is too high. Lower to medium and preheat properly.
- Pancakes stick to pan: Use a well-heated non-stick skillet and a small swipe of butter or oil. Clean the pan between batches if residue builds up.
- Flat pancakes: Make sure your baking powder and baking soda are fresh; they lose power after months.
Final Thoughts
These Fluffy Sweet Potato Pancakes are an easy, cozy way to add flavor and color to breakfast. They are forgiving, fast when you use prepped sweet potato, and work with many toppings. Make a batch, keep extras warm, and enjoy a simple upgrade to your morning routine.
Conclusion
For another sweet potato pancake take and extra ideas, see this tested recipe guide at Sweet Potato Pancakes – Feel Good Foodie.
Fluffy Sweet Potato Pancakes
Ingredients
For the Pancake Base
- 1 cup mashed sweet potatoes (baked or microwaved and mashed) Use leftover mashed sweet potato from dinner if available.
- 1 cup all-purpose flour For a lighter texture, half the flour can be substituted with whole wheat pastry flour.
- 2 tablespoons sugar Reduce to 1 tablespoon for less sweetness or swap for maple syrup.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt Essential for balancing sweetness.
- 1 teaspoon cinnamon Can add a pinch of nutmeg or ginger for variation.
For the Wet Mix
- 1/2 cup milk Any milk works (whole, 2%, almond, oat); use unsweetened plant milk.
- 2 large eggs For an egg-free version, use a flax egg.
- 2 tablespoons butter, melted Can use neutral oil for dairy-free option.
- 1 teaspoon vanilla extract
To Serve (optional)
- Maple syrup
- Butter
- Yogurt
- Chopped nuts
- Fresh fruit
Instructions
Preparation
- Bake or microwave a sweet potato until soft, then mash until smooth. Measure 1 cup of mashed sweet potato for the batter.
- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
- In a separate bowl, whisk the wet ingredients: mashed sweet potatoes, milk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined — small lumps are fine.
Cooking
- Heat a non-stick skillet over medium heat and lightly grease if needed. Pour about 1/4 cup batter per pancake onto the skillet.
- Cook until small bubbles form on the surface and the edges look set, then flip and cook until golden brown, about 1-2 minutes more.
- Serve warm with toppings of your choice.