Sweet Potato Pancakes

stack of sweet potato pancakes topped with crushed pecans and maple syrup.

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Sweet potato pancakes are a delicious and healthy twist on traditional pancakes. Made with fresh or canned sweet potato, they are packed with nutrients and have a unique, spicy sweet taste. These pancakes are perfect for breakfast or brunch, and can be topped with your favorite syrup or butter.


  • 2 cups white flour*
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • pinch of nutmeg
  • pinch of sea salt
  • 1 cup sweet potato puree (fresh or canned – see notes above)
  • 1 3/4 cup unsweetened almond milk (or other dairy or dairy-free milk)
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup + more for topping, if desired
  • coconut oil or butter for pan


  1. In a large bowl whisk flour, baking powder, cinnamon, nutmeg + sea salt.
  2. In a separate bowl combine sweet potato puree, almond milk, egg, vanilla extract and 1 tbsp maple syrup.
  3. Add dry ingredients to wet ingredients and stir to combine.
  4. If pancake batter is too thick add in a bit more almond milk.
  5. Spray or melt butter or coconut oil in a large pan or skillet over medium heat.
  6. Add a 1/3 cup of batter to form pancakes.
  7. Cook until all bubbles have popped (about 3 mins) & flip over for 1 min. Repeat until all batter is used.
  8. Serve warm with maple syrup, nut butter, preserves or fresh fruit.

*If gluten-free replace with gluten-free flour OR ground oat flour