These Sweet Potato Pancakes are delicious, soft, and moist pancakes perfect for adding veggies to your day or use leftover sweet potato puree. My recipe is egg-free, dairy-free, and refined sugar-free for a healthy breakfast.

I love making breakfast recipes with sweet potato. It’s a great ingredient full of nutrients and I’ve used it for Sweet Potato Chocolate Muffins, Sweet Potato Cinnamon Rolls, and Sweet Potato Brownies. It’s a fantastic way of injecting antioxidants in your everyday food.

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need a handful of basic ingredients for these pancakes.

Sweet Potato Puree – Sweet potatoes are fantastic ingredients that bring moisture, natural sweetness, and nutrients. It’s the key ingredient for soft and moist pancakes. Only orange sweet potato puree works well. If you prefer using pumpkin, try my Pumpkin Pancakes. Purple or white sweet potatoes have more starch and make the batter ultra dense and hard.
Light Olive Oil – Olive oil provides fat for a soft texture and helps with cooking. Replace it with avocado oil, melted coconut oil, or any neutral-flavored oil.
Maple Syrup – This sweetens the batter naturally. Alternatives include agave syrup, coconut nectar, or even a pinch of coconut sugar.
Unsweetened Almond Milk – Almond milk acts as the liquid base. To avoid gummy pancakes, use a low-fat milk. If your milk has more fat (like soy milk), dilute it with some water.
Vanilla Extract – Vanilla boost the flavors with a warm, sweet aroma. Optional but highly recommended.
All-Purpose Flour – Flour provides structure. You can swap half of it with oat flour for a healthier option, but avoid gluten-free blends as they make the pancakes gummy.
Baking Powder – To make the pancakes rise a bit, making them light and fluffy.
Cinnamon – It adds warm, spiced notes that pair beautifully with sweet potato.

How to Make Sweet Potato Pancakes

This recipe is really easy to whip up. Here are pictures of how to make the batter, so you can see the desired consistency.

Whisking wet Sweet Potato Pancake ingredients in a mixing bowl.

Combine the sweet potato puree with the other liquid ingredients.

Liquid Sweet Potato Pancake ingredients.

Whisk the liquid batter until it’s smooth with no lump.

Combining Sweet Potato Pancake ingredients.

Incorporate the dry ingredients into the liquid batter.

Sweet Potato Pancakes batter ready to cook.

Stir until you’ve broken all the flour lumps and the batter is quite sticky.

Carine’s Tips

While you have everything you need in the recipe card below, I’ve added here a few more tips.

Ensure Purée Consistency – For smooth batter, blend the sweet potato puree until completely lump-free. Even small chunks can affect the pancake texture.
Cool the Puree – Adding hot sweet potato puree to the batter can activate the baking powder prematurely, leading to flat pancakes.
Control Batter Thickness – The batter should be thick but pourable. Adjust with small amounts of almond milk or flour if too runny or dense.
Grease the Pan Properly – Use a lightly oiled griddle to prevent sticking and achieve a golden crust. Wipe off excess oil with a paper towel for an even finish.
Use Medium Heat – Cooking on too high heat will burn the pancakes outside while leaving the center undercooked. Medium heat ensures a consistent cook.
Preheat the Griddle – Always preheat the skillet for evenly cooked pancakes. A water droplet should sizzle but not evaporate instantly.
Flip at the Right Time – Flip pancakes when the edges look set. This batter will make no or very few bubbles.
Keep Pancakes Warm – Store cooked pancakes in a single layer on a baking sheet in a warm oven while making the rest of the batch.

More Healthy Pancake Recipes

Pumpkin Oatmeal Pancakes

Quinoa Pancakes

Chickpea Flour Pancakes

Vegan Buckwheat Pancakes

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Sweet Potato Pancakes

These Sweet Potato Pancakes are delicious soft and moist pancakes perfect to add veggies to your day or use leftover sweet potato puree. My recipe is egg-free, dairy-free, and refined sugar-free for a healthy breakfast.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Breakfast

Cuisine: American

Servings: pancakes (3 tbsp each)

Calories: 103.3 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ ¾ cup Sweet Potato Puree - (note 1)
▢ 2 tablespoons Light Olive Oil - (note 2)
▢ 1 tablespoon Maple Syrup - (note 3)
▢ 1 ¼ cup Unsweetened Almond Milk - (note 4)
▢ 1 teaspoon Vanilla Extract
▢ 1 ½ cup All-Purpose Flour - (note 5)
▢ 1 tablespoon Baking Powder
▢ 1 teaspoon Cinnamon

Instructions

Place a large orange sweet potato on a microwave-safe plate. Prick it with a fork on all sides. Microwave it on high (1000W or so) for 3 minutes, carefully flip it over and microwave it again for 3-4 minutes until soft. You should be able to insert a knife easily inside the sweet potato.
Let it cool down at room temperature for 15 minutes, slice it in half, scrape out the flesh in a food processor and process until smooth. You can mash it with a fork but you will have bits of sweet potato in the pancake batter.
Into a large mixing bowl, pour the cooled sweet potato puree, oil, almond milk, maple syrup, and vanilla extract. Whisk until smooth.
Whisk in the flour, cinnamon, and baking powder until the batter is thick, consistent and smooth, with no lumps.
Warm a pancake griddle over medium heat and grease the skillet with a bit of avocado oil.
Scoop out 3 tablespoons of batter per pancake and cook them for 2-3 minutes on one side or until sides are dry.
Slide a spatula under the pancake, flip it, and cook it on the other side for another 2 minutes or until cooked through.
Serve your pancakes with maple syrup, pecans, or banana slices.

Notes

Note 1: This recipe works only with orange sweet potato puree. Make sure the puree is cold, or at room temperature, not hot.

Note 2: Any oil with low flavor can be used, like melted coconut oil, avocado oil, or any other oil you like.

Note 3: Any sweetener can be used, like agave syrup, coconut nectar, brown rice syrup, or a crystal sweetener like coconut sugar.

Note 4: To avoid gummy pancakes, do not use high-fat milk. Almond milk is the best option, or if you want to use other milk like soy, or oat, use 1/2 cup water, 3/4 cup higher-fat milk.

Note 5: This recipe will not work with a gluten-free flour blend. The pancakes would be gummy. You can make the recipe with 50% wheat flour, 50% oat flour for a healthier option. The pancakes will be less puffy and are more fragile.

Storage: You can store the pancakes in an airtight container in the fridge for up to 3 days or freeze them in Ziploc bags for later.