Fluffy Sweet Potato Pancakes

Fluffy Sweet Potato Pancakes are the cozy, golden breakfast you’ll crave on crisp mornings. With warm spice, creamy sweet potato puree, and tender crumb, these Fluffy Sweet Potato Pancakes flip up fast and feel like a hug on a plate.

When I want September breakfast ideas, I reach for recipes with sweet potato puree. These easy sweet potato pancakes puff beautifully, cook evenly, and deliver that bakery-style softness, perfect if you’re wondering what to do with sweet potatoes beyond dinner.

Why You’ll Love This Recipe

• Ultra-fluffy texture thanks to buttermilk-style acidity and double leavening
• Naturally sweet from sweet potatoes for breakfast, so less added sugar
• One bowl + one griddle = minimal mess, maximum weekend vibes
• Kid-friendly and freezer-friendly fluffy potato pancakes you can reheat
• Flexible: gluten-free, dairy-free, and whole-grain options included

Ingredients (with notes & tips)

• 1 cup (240 g) smooth sweet potato puree – canned or homemade; very smooth for sweet potatoes pancakes
• 1 ¼ cups (155 g) all-purpose flour – spoon & level; swap options below
• 2 tbsp light brown sugar (25 g) – balances earthy squash notes
• 2 tsp baking powder + ¼ tsp baking soda – the fluffy duo for lift
• ½ tsp fine sea salt – sharpens flavor
• 1 tsp ground cinnamon + ⅛ tsp nutmeg – classic fall spice for sweet potato butternut squash pancakes vibes
• 1 large egg – room temp for best rise
• 1 cup (240 ml) milk – dairy or unsweetened almond/oat
• 1 tbsp lemon juice or apple cider vinegar – makes DIY buttermilk for tenderness
• 1 tsp vanilla extract – round, cozy aroma
• 2 tbsp melted butter or neutral oil – keeps sweet potato pancake edges crisp
• For the pan: butter or oil spray

Optional add-ins: ½ cup (75 g) mini chocolate chips, chopped pecans, or ½ cup blueberries.

Step-by-Step Instructions (timed, with visual cues)

1. Make the “buttermilk” (2 minutes): In a 2-cup measure, stir milk with lemon juice. Let stand until lightly curdled.
2. Whisk dry (1 minute): In a large bowl, whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Whisk wet (1 minute): In a second bowl, whisk sweet potato puree, egg, vanilla, and melted butter/oil. Stream in the “buttermilk.”
4. Combine (30 seconds): Pour wet into dry. Stir just until a few streaks of flour remain. Batter should be thick, scoopable, and airy, this makes fluffy sweet potato pancakes. Rest 5 minutes.
5. Preheat griddle (5 minutes): Heat a nonstick skillet or griddle to 350°F (medium). Lightly grease.
6. Cook (6–8 minutes per batch): Scoop ¼ cup batter per pancake onto the hot surface. Cook 2–3 minutes until edges look set and bubbles form on top. Flip; cook 1–2 minutes more until puffed and golden.
7. Serve: Stack warm with maple syrup, Greek yogurt, or toasted pecans.

Pan size: 12-inch skillet fits 3–4 at a time. Yield about 10 pancakes.

You Must Know

• Thick batter = fluffy rise; thin with 1–2 tbsp milk only if needed.
• Resting the batter activates baking powder and hydrates flour for tenderness.
• Use medium heat; too hot browns before the centers cook.
• Smooth puree is key, lumpy puree leads to uneven cooking.

Storage Tips

• Fridge: Cool, then refrigerate in airtight container up to 4 days.
• Freeze: Layer with parchment in a freezer bag up to 2 months.
• Reheat: Toaster or 300°F oven 6–8 minutes; or microwave 20–30 seconds.

Ingredient Substitutions

• Flour: Use 1:1 gluten-free baking blend, or 50% whole wheat pastry flour for hearty sweet potato pancakes.
• Milk: Any dairy-free milk works; keep the lemon juice for lift.
• Egg-free: Replace egg with 3 tbsp aquafaba or a flax egg (1 tbsp ground flax + 3 tbsp water, 10 minutes).
• Butternut twist: Swap ½ cup puree with butternut squash for sweet potato butternut squash pancakes.
• Butter: Use coconut oil or avocado oil for dairy-free.

Serving Suggestions

• Top with Greek yogurt, maple syrup, and cinnamon sugar.
• Add fresh berries or sautéed apples for September breakfast ideas.
• Sprinkle toasted pecans or walnuts for crunch.
• Make mini stacks for brunch boards next to eggs and bacon (or turkey bacon).

Cultural Context

American griddle cakes trace to Indigenous corn cakes and later wheat-based pancakes. Adding vegetable purees, like recipes with sweet potato puree is a Southern-inspired twist that boosts moisture, color, and natural sweetness without extra sugar.

Pro Tips

• Warm your syrup—warm toppings keep pancakes fluffy, not soggy.
• Keep finished pancakes on a wire rack in a 200°F oven so bottoms don’t steam.
• Measure flour by weight (155 g) to avoid dense cakes.
• If bubbles don’t appear, increase heat slightly or the batter may be too thick.

Lucy

Fluffy Sweet Potato Pancakes

Fluffy Sweet Potato Pancakes are a cozy, golden breakfast packed with warm spice and tender crumb. Made with creamy sweet potato puree and a fluffy buttermilk-style batter, they’re perfect for crisp mornings and weekend brunches.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 16 minutes mins

Total Time 26 minutes mins

Servings: 10 pancakes

Course: Breakfast

Cuisine: American

Calories: 132

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup smooth sweet potato puree
• 1 ¼ cups all-purpose flour
• 2 tbsp light brown sugar
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp fine sea salt
• 1 tsp ground cinnamon
• ⅛ tsp ground nutmeg
• 1 large egg
• 1 cup milk (dairy or non-dairy)
• 1 tbsp lemon juice or apple cider vinegar
• 1 tsp vanilla extract
• 2 tbsp melted butter or neutral oil
• butter or oil spray (for pan)
• ½ cup mini chocolate chips, chopped pecans, or blueberries (optional)

Equipment

• large mixing bowl
• medium mixing bowl
• measuring cups and spoons
• whisk
• nonstick skillet or griddle
• spatula
• 2-cup measuring cup

Method

 

1. In a 2-cup measuring cup, combine the milk and lemon juice or vinegar. Let it sit for 2 minutes to curdle slightly.
2. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together sweet potato puree, egg, vanilla, and melted butter or oil. Add the curdled milk mixture and whisk until combined.
4. Pour wet mixture into dry ingredients and stir until just combined. Batter should be thick and scoopable. Let it rest for 5 minutes.
5. Heat a nonstick skillet or griddle over medium heat (350°F). Lightly grease with butter or oil spray.
6. Scoop ¼ cup batter per pancake onto the hot skillet. Cook for 2–3 minutes until edges are set and bubbles appear. Flip and cook another 1–2 minutes until golden.
7. Serve warm with maple syrup, yogurt, or toasted nuts. Store leftovers in fridge or freezer.

Notes

Thick batter yields the fluffiest pancakes—only thin if absolutely needed. Let the batter rest to hydrate the flour and activate the leavening. Cook over medium heat so they rise without over-browning. Great for freezing and reheating!

Recipe FAQs

Explore More Breakfast Recipes

Looking for cozy breakfast ideas? Try these next:

• 3-Ingredient Oatmeal Pancakes (Easy & Healthy) – Just oats, egg, and banana for a quick, wholesome stack.
• Cracker Barrel Pancake Recipe (Fluffy Every Time) – Diner-style pancakes with tender centers and golden edges.