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Fluffy sweet potato pancakes stacked on a plate with maple syrup, warm fall spices, and a golden, bakery‑soft crumb.
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.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
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!