1. Can I use canned sweet potato for this recipe?

Yes, canned sweet potato puree works just as well as fresh. Just make sure it's 100% sweet potato without added sugars or seasonings, and let it come to room temperature before mixing.

2. How do I make these pancakes gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend. For best results, choose a mix that contains xanthan gum or similar binding agents to mimic the structure of regular flour.

3. Can I make the batter ahead of time?

It's best to cook the pancakes fresh, but you can prepare the mashed sweet potato and wet/dry mixtures separately ahead of time. Combine just before cooking for the fluffiest texture

Fluffy Sweet Potato Pancakes – Easy Fall Favorite Recipe

Name: Fluffy Sweet Potato Pancakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup mashed sweet potato: adds natural sweetness, moisture, and flavor; 2 1/2 cups all-purpose flour: provides structure and bulk to the pancakes; 2 teaspoons baking powder: helps the pancakes rise and stay fluffy; 1/2 teaspoon salt: balances the sweetness and enhances overall flavor; 2 tablespoons brown sugar: gives a hint of molasses sweetness; 1 1/2 cups milk (any type): adds moisture and binds the batter; 2 large eggs: binds the ingredients and adds richness; 1/4 cup melted butter: adds fat and enhances flavor and tenderness; 2 tablespoons apple cider vinegar: reacts with baking powder to create fluffiness

Description

These fluffy sweet potato pancakes are the perfect fall-inspired breakfast. Made with mashed sweet potatoes, warm spices, and a touch of brown sugar, they’re extra moist and satisfying. With a soft, tender crumb and just the right amount of sweetness, these pancakes are ideal for cozy mornings and meal prep alike.

Ingredients

Scale

1 cup mashed sweet potato: adds natural sweetness, moisture, and flavor
2 1/2 cups all-purpose flour: provides structure and bulk to the pancakes
2 teaspoons baking powder: helps the pancakes rise and stay fluffy
1/2 teaspoon salt: balances the sweetness and enhances overall flavor
2 tablespoons brown sugar: gives a hint of molasses sweetness
1 1/2 cups milk (any type): adds moisture and binds the batter
2 large eggs: binds the ingredients and adds richness
1/4 cup melted butter: adds fat and enhances flavor and tenderness
2 tablespoons apple cider vinegar: reacts with baking powder to create fluffiness

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Instructions

Prepare the mashed sweet potato by baking, steaming, or boiling. Let cool and mash until smooth.
In a large mixing bowl, whisk together the flour, baking powder, salt, and brown sugar.
In a separate bowl, whisk the mashed sweet potato, milk, eggs, melted butter, and apple cider vinegar until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
Preheat a non-stick skillet or griddle to medium heat and lightly grease with oil or butter.
Scoop about 1/4 cup of batter for each pancake onto the hot surface. Cook for 2–3 minutes until bubbles form.
Flip and cook another 1–2 minutes until golden brown and cooked through.
Repeat with remaining batter. Serve warm with toppings like maple syrup, butter, or fruit.

Notes

Do not overmix the batter to keep pancakes light and fluffy.
Ensure the sweet potato mash is smooth for best texture.
Medium heat is best—too hot will burn the outside before the center cooks.
You can freeze cooked pancakes with parchment between layers for up to 2 months.
For a dairy-free version, use plant milk and coconut oil instead of butter.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Pan-Fried
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 160
Sugar: 4g
Sodium: 170mg
Fat: 5g
Saturated Fat: 2.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg