Healthy Sweet Potato Pancakes

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Make these healthy sweet potato pancakes to switch up the weekend pancake routine. And veggies at breakfast? That makes you a total rockstar.

stack of sweet potato pancakes with a wedge cut out

Why I love these healthy sweet potato pancakes

A healthy breakfast is the best way to start off a good day. Great days start with pancakes. So you’re basically going to have the best day ever when you make healthy pancakes.

I actually created this recipe in an attempt to get my kids to eat and like sweet potatoes.

This is a picky eater strategy I suggest all the time — start with something familiar, and add in a new element. I know they love pancakes of all kinds, so this was an easy change! I also did this with sweet potatoes in muffins…check out the recipe here.

Sweet Potato Pancakes

This is an easy recipe but it does require a few steps. I used fresh sweet potatoes instead of canned, I prefer the taste and texture. All you need to do is microwave a large sweet potato, which only takes a few minutes. So it will come together quickly. You can feed the whole family with this recipe, and I’d suggest a side of breakfast chicken sausage or turkey sausage and some berries! Now that is the Saturday morning I want right now.

Instead, I’m throwing bagels at my kids’ heads and yelling, “put on your soccer cleats, we’re LATE! No that’s the wrong foot!!”

Ingredients Needed for Sweet Potato Pancakes

Ingredients for sweet potato pancakes labelled

How to make this recipe

Step 1: Whisk together dry ingredients – flour, baking powder, and salt in a large bowl. Set aside.

Step 2: In a blender, add milk and sweet potato, blend at high speed until well combined.

Step 3: Add remaining ingredients, cinnamon through vanilla extract to blender. Blend just until well combined.

Step 4: Add wet ingredients to the dry mixture. Combine well, but don’t over mix. 

steps 1-4 how to make sweet potato pancakes

Step 5: Want fluffy pancakes? Don’t skip this step! Let pancake batter rest 5-10 minutes (this will make them fluffier). Heat nonstick skillet over medium heat and grease.

Step 6: Ladle the batter about 1/3 cup at a time onto the hot skillet. Cook pancakes until done and slightly browned on each side. Repeat, cooking pancakes in batches. 

Step 7: Serve with butter and/or maple syrup. Optionally, add chopped pecans, too.

Step 8: Enjoy!

steps 5-8 how to make sweet potato pancakes
Full stack of sweet potato pancakes with syrup, butter and pecans
stack of pancake with a wedge taken out on a fork.

Recipe FAQs

Can I use a food processor instead of a blender?

I haven’t personally tried it but that should work.

Can I use oat flour instead of white all purpose flour?

I haven’t tried any flour substitutions but if you try it, let me know! I do think oat flour would work in this recipe.

Can I use almond milk or another non-dairy milk?

I would suggest oat milk or coconut milk if you are going to use a substitute in this recipe.

Can I use something other than avocado oil?

Yes, try melted butter, melted coconut oil, or extra light olive oil (NOT extra virgin).

How should I prepare the sweet potato?

I would recommend 1 very large sweet potato or use a couple of sweet potatoes if they are small. Wash and dry, then pierce with a fork all over to make holes. Microwave for about 4 minutes. Pierce with a fork to check for doneness. Flip over and microwave in 1 to 2 minute intervals until a fork easily pierces through the middle. Slice open and let cool for a few minutes, before scooping out the flesh into a measuring cup. You can do this step in advance, up to 2 to 3 days. I usually will make this recipe when I have leftover baked sweet potatoes from dinner the night before.

Expert Tips

Let’s talk toppings! I completely respect the butter and/or maple syrup route. That’s a fantastic choice. I don’t know if there’s a more delicious topping. But you could take it over the top with some chopped pecans. Yes… that would make for some very tasty pancakes.

If you have less of a sweet tooth I would try plain Greek yogurt. That’s the perfect way to boost the protein, too. Or you could stir some maple syrup into plain Greek yogurt to sweeten it without a ton of added sugar. No matter what you put on top, you’re going to have some delicious pancakes. You could even try peanut butter on top!

Other recipes you might like

If you want to make some more traditional pancakes for the family, these Easy Blender Banana Oat Pancakes for Babies are baby-friendly but loved by my (now 4 and 6 years old) kids too!

For you

Some mornings, cereal is all that is going to happen, am I right? Download my free healthy cereal guide to see my top choices for low added sugar breakfast cereals.

Sweet Potato Pancake Recipe

Sweet Potato Pancakes

5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast
Cuisine Breakfast
Servings 6 servings
Calories 244.3 kcal

Equipment

  • Blender

Ingredients
  

  • 1 ¾ cups white whole wheat flour (210 g) (or, 1 cup white flour, ¾ cup whole wheat flour)
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • 1 ½ cups whole milk
  • 1 cup sweet potato puree (I microwaved 2 medium-large sweet potatoes until soft and mashed them in the skin then scooped out the flesh)
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 Tbsp maple syrup
  • 2 large eggs
  • 1 Tbsp avocado oil
  • 1 tsp pure vanilla extract
  • Butter for serving
  • Pecans for serving, optional

Instructions
 

  • Whisk together flour, baking powder, and salt in a large bowl. Set aside.
  • In a blender, add milk and sweet potato, blend well.
  • Add remaining ingredients, cinnamon through vanilla extract to blender. Blend just until well combined.
  • Add wet sweet potato mixture to the dry mixture. Combine well, but don’t over mix.
  • Let batter rest 5-10 minutes. (this will make them fluffier)
  • Heat nonstick skillet over medium heat and grease the pan.
  • Ladle the batter about 1/3 cup at a time. Cook pancakes until done and slightly browned on each side. Repeat, cooking pancakes in batches.
  • Serve with butter and/or maple syrup. Optionally, add chopped pecans, too.

Nutrition

Calories: 244.3kcalCarbohydrates: 39gProtein: 9.1gFat: 6.7gSodium: 415mgFiber: 5.1gSugar: 7.8gCalcium: 202.3mgIron: 1.9mg
Keyword kid-friendly
Tried this recipe?Let me know how it was!

1 Comment

Chelsea Brown · November 17, 2021 at 3:14 pm

Looks delicious!

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Hi, I’m Kacie!

I’m a mom of two and a Registered Dietitian Nutritionist. I offer e-guides and e-books (go to my Shop page), workshops, brand partnerships, and nutrition counseling. Check out my blog for nutrition and feeding tips for your little ones.

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