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A tall stack of fluffy pumpkin pancakes on a white plate, topped with whipped cream and syrup, with a slice taken out.

Fluffy Sweet Potato Pancakes

Indulge in these incredibly fluffy sweet potato pancakes, packed with natural sweetness and warm spices, perfect for a comforting breakfast or brunch. Made with real mashed sweet potato for a delightful flavor and texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Mashed Sweet Potato
  • 1 large sweet potato about 1.5 cups mashed, peeled and diced
  • Water for boiling
For the Dry Ingredients
  • 1.5 cup all-purpose flour
  • 2 tbsp granulated sugar can adjust to taste
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
For the Wet Ingredients
  • 1 cup buttermilk or 1 cup milk + 1 tbsp lemon juice/vinegar, let sit 5 mins
  • 1/4 cup unsalted butter melted, plus more for greasing skillet
  • 1 large egg
  • 1 tsp vanilla extract

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Large non-stick skillet or griddle
  • Potato masher or fork
  • Medium Saucepan

Method
 

1. Prepare the Sweet Potato (Group)
  1. Peel and dice the sweet potato. Place in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender.
  2. Drain well and mash thoroughly with a potato masher or fork until smooth. Measure out 1 cup of mashed sweet potato and set aside to cool slightly.
2. Combine Dry Ingredients (Group)
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Combine Wet Ingredients (Group)
  1. In a separate medium mixing bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract. Stir in the 1 cup of mashed sweet potato until well combined.
4. Mix Wet and Dry Ingredients (Group)
  1. Pour the wet sweet potato mixture into the dry ingredients. Stir gently with a spatula until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes.
5. Cook the Pancakes (Group)
  1. Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter.
  2. Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface, and the edges look set.
  3. Flip carefully and cook for another 1-2 minutes until cooked through. Repeat with the remaining batter, greasing the pan as needed.
6. Serve (Group)
  1. Serve warm with your favorite toppings such as maple syrup, whipped cream, pecans, or extra cinnamon.

Notes

For extra fluffiness, ensure your baking powder and baking soda are fresh. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk to 1 cup. Let it sit for 5 minutes before using. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a toaster or microwave.