Sweet Potato Breakfast Pancakes

Sweet potato pancakes
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Prep: 15 mins
Cook: 12 mins
Total: 27 mins
Servings: 12 servings
Nutrition Facts (per serving)
85 Calories
3g Fat
12g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 85
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 6%
Cholesterol 38mg 13%
Sodium 488mg 21%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 5%
Protein 3g
Calcium 141mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These easy sweet potato pancakes are lightly spiced with a little nutmeg. They make a fabulous fall breakfast or brunch dish. Add strips of cooked bacon or sausage, along with sliced melon or orange sections. Maple syrup, cane syrup, or an apple cider syrup are excellent choices to top for these great-tasting sweet potato pancakes. Enhance these sweet potato pancakes by making flavored butter to compliment them.


  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 scant teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 cups sweet potatoes* (mashed and cooked, see instructions below)
  • 2 eggs (beaten)
  • 1 1/2 cups milk
  • 1/4 cup butter (melted)

Steps to Make It

  1. Combine the dry ingredients in a large mixing bowl and stir or whisk to blend thoroughly.

  2. In another bowl, whisk the eggs with the milk. Add the sweet potatoes and melted butter.

  3. Add the sweet potato mixture to the dry ingredients and stir just until blended.

  4. Heat a lightly greased griddle or skillet over medium heat. Using a 1/4-cup measure or large spoon or scoop, drop the batter onto the griddle and cook until browned on the bottom. The edges will begin to look dry, and there will be broken bubbles over the surface of the pancakes. Turn to brown the other side.

  5. Serve the pancakes with butter your favorite syrup.


  • To make mashed sweet potatoes, peel about 1 pound of sweet potatoes and cut into chunks. Put the sweet potato chunks in a medium saucepan of water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for about 10 to 15 minutes, or until the sweet potatoes are fork-tender. Drain and mash or blend until smooth.
  • Grate whole nutmeg for best flavor.
  • Make a cinnamon-honey butter to serve with the pancakes. Combine 4 tablespoons of softened butter with 1 tablespoon of honey and 1/8 teaspoon of cinnamon.
  • For a tasty orange butter, combine 4 tablespoons of softened butter with 2 teaspoons of powdered sugar, 1 tablespoon of orange zest, and 2 teaspoons of orange juice.
  • Make maple butter with a combination of 4 tablespoons of softened butter with 2 tablespoons of maple syrup.

Recipe Variations

  • Add about 3 to 4 tablespoons of grated sweet apple to the pancake batter for extra flavor and texture.
  • For sweeter pancakes, add 1 or 2 tablespoons of granulated or brown sugar.