Sweet Potato Pancakes with Syrup are a delightful twist on classic pancakes, incorporating naturally sweet and nutrient-rich sweet potatoes into a fluffy, golden breakfast favorite. These pancakes are soft, slightly spiced, and have a subtle earthy sweetness that pairs perfectly with maple syrup or honey.

Perfect for a weekend brunch, a cozy breakfast, or a festive occasion, these pancakes are both indulgent and nourishing. The addition of sweet potato not only adds flavor and color but also provides extra vitamins, fiber, and moisture, making each bite wonderfully satisfying.

Why I Love This Recipe

I love this recipe because it transforms a simple breakfast into a vibrant and hearty meal. Sweet potatoes add natural sweetness and a tender texture, while warm spices like cinnamon and nutmeg give it a comforting aroma. The pancakes are thick and fluffy, perfect for stacking high and drizzling with syrup or a dollop of butter.

It’s a recipe that feels special without being complicated. I can make it ahead of time, serve it with family or friends, and everyone always enjoys the unique flavor combination.

Why It’s a Must-Try Dish

Naturally sweet and flavorful with nutrient-packed sweet potatoes.
Fluffy, tender, and perfectly spiced pancakes.
Quick and easy to prepare with simple ingredients.
Beautiful orange hue makes it visually appealing on the breakfast table.
Pairs perfectly with syrup, butter, or yogurt toppings.

Recipe Details

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4 (makes about 8 pancakes)
Course: Breakfast / Brunch
Cuisine: American
Estimated Calories: 250–300 per serving (including syrup)

Ingredients

For the Pancakes:

1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
1 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 large egg
½ cup milk (or plant-based milk)
2 tablespoons melted butter or vegetable oil
1 teaspoon vanilla extract
Extra butter or oil for cooking

For Serving:

Maple syrup, honey, or your favorite pancake syrup
Optional toppings: whipped cream, chopped nuts, fresh fruit

Cooking Directions

Prepare sweet potato: Peel and boil or roast sweet potato until tender. Mash until smooth and allow to cool slightly.
Mix dry ingredients: In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix wet ingredients: In a separate bowl, whisk together mashed sweet potato, egg, milk, melted butter, and vanilla extract.
Combine wet and dry: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep pancakes fluffy.
Cook pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface and edges start to set. Flip and cook another 2 minutes until golden and cooked through.
Serve: Stack pancakes on a plate and drizzle generously with syrup. Add optional toppings like fresh fruit, nuts, or whipped cream.

Step-by-Step Preparation Method

Cook and mash sweet potato.
Mix dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg.
Mix wet ingredients in another bowl: sweet potato, egg, milk, melted butter, vanilla.
Combine wet and dry ingredients until smooth but slightly lumpy.
Heat skillet and lightly grease.
Cook pancakes: Pour ¼ cup batter, cook 2–3 minutes, flip, cook 2 more minutes.
Serve immediately with syrup and desired toppings.

How to Serve

Stack 2–3 pancakes per plate for a hearty breakfast.
Drizzle with maple syrup, honey, or agave syrup.
Garnish with fresh berries, banana slices, or a sprinkle of powdered sugar.
Perfect with coffee, tea, or fresh juice.

Recipe Tips

Don’t overmix the batter; a few lumps keep pancakes light and fluffy.
Use a nonstick skillet or well-seasoned griddle for easy flipping.
Adjust sweetness to taste by adding more or less brown sugar.
Keep pancakes warm in a low oven while cooking the rest.
For extra flavor, add a pinch of ginger or cloves to the batter.

Variations

Vegan Version: Use plant-based milk and flax egg (1 tablespoon flaxseed + 3 tablespoons water) instead of egg.
Chocolate Chip Sweet Potato Pancakes: Add ¼ cup chocolate chips to the batter.
Nutty Pancakes: Stir in ¼ cup chopped walnuts or pecans.
Spiced Pancakes: Add extra cinnamon, ginger, or pumpkin pie spice for warmth.
Savory Option: Skip sugar and add shredded cheese or cooked bacon bits for a sweet-savory twist.

Freezing & Storage

Refrigerator: Store cooked pancakes in an airtight container for up to 3 days. Reheat in a skillet or microwave.
Freezing: Cool pancakes completely, then layer between parchment paper in a freezer bag. Freeze for up to 2 months. Reheat in a toaster or oven.

Special Equipment Needed

Nonstick skillet or griddle
Mixing bowls
Whisk or fork
Potato masher or fork for sweet potato

FAQ

Q: Can I make this recipe gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

Q: Can I use canned sweet potato?
Yes, canned sweet potato works fine; drain and mash before using.

Q: How do I prevent pancakes from sticking?
Use a lightly greased nonstick skillet and allow it to heat properly before adding batter.

Q: Can I make the batter ahead of time?
Yes, store the batter in the refrigerator for up to 24 hours.

Q: Can I add spices or flavorings?
Absolutely—cinnamon, nutmeg, ginger, or vanilla enhance the flavor.

Conclusion

Sweet Potato Pancakes with Syrup are a comforting, colorful, and nutritious breakfast option that transforms a simple morning meal into something special. With a naturally sweet flavor, fluffy texture, and warm spices, these pancakes are perfect for family breakfasts, brunches, or cozy weekend mornings. Versatile and easy to make, they are a must-try for anyone looking to enjoy a delicious twist on classic pancakes.