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Stack of sweet potato pancakes
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5 from 5 votes

Sweet Potato Pancakes

Slightly sweet, delicately spiced, thick and fluffy Sweet Potato Pancakes. A hearty and comforting fall breakfast.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 - 8
Calories 342kcal


  • 2 ½ cups all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons melted butter
  • 1 ⅓ cups mashed sweet potatoes see note
  • 2 large eggs
  • 1 ⅔ cups buttermilk
  • cup milk
  • 2 tablespoons pure maple syrup
  • 1 ½ teaspoons pure vanilla extract
  • Butter, syrup, chopped pecans for serving


  • In a medium bowl, combine flour, pie spice, baking powder, baking soda and salt.
  • In a large bowl, whisk melted butter, sweet potatoes, eggs, buttermilk, milk, syrup and vanilla. Add dry ingredients and stir until just combined.
  • Heat a griddle over medium-low heat and grease liberally with butter. Scoop ⅓ cup portions of batter onto the griddle and lightly spread into a circle (the batter will be thick). Cook until set on the bottom, then flip and cook on the other side. Since these pancakes are thick be sure to cook them over low or medium heat; you don't want the outside to burn before the inside is cooked through.
    Serve pancakes warm with butter, syrup and chopped pecans.


Mashed Sweet Potatoes: Scrub and a prick two medium-large sized sweet potatoes. Wrap with foil and bake in a 400°F oven for about 45 minutes, until tender. Cool slightly, then scoop out the flesh and mash it.


Calories: 342kcal | Carbohydrates: 55g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 428mg | Potassium: 365mg | Fiber: 2g | Sugar: 9g | Vitamin A: 4520IU | Vitamin C: 0.8mg | Calcium: 158mg | Iron: 3mg