If you love breakfast, these sweet potato pancakes with whipped maple butter are a delicious change from ordinary pancakes. They bring a warm sweet potato flavor and make a cozy, satisfying morning meal any time of year.
Sweet Potato Pancakes Recipe
Breakfast is my favorite meal, whether I’m eating out or cooking at home. There’s something comforting about a hot cup of coffee and a stack of pancakes to start the day, and these sweet potato pancakes are one of my go-to recipes. They use real sweet potato for flavor and moisture, and they’re easy to prepare from scratch.
I rarely use boxed mixes anymore because homemade pancake bases are simple to make and keep on hand. If you prefer a homemade pancake mix, you can swap it in for the boxed mix below. These pancakes are great for feeding a family and for making playful breakfasts for kids.
Why you’ll love this recipe
These sweet potato pancakes are a favorite because they are easy to make and pack cozy fall flavor without being overly sweet. Key reasons to try them:
- They’re quick to prepare using cooked sweet potato and pancake mix.
- Sweet potato replaces oil for a slightly healthier, naturally sweet texture.
- Topped with a simple whipped maple butter, they feel special without a lot of fuss.
They’re a great at-home alternative to restaurant pancakes and a fun way to enjoy seasonal flavors any time you want.
Whipped Maple Butter
To let the sweet potato flavor shine, a light whipped maple butter is the perfect complement. It’s subtly sweet and spreads easily over warm pancakes. If you like, add a pinch of cinnamon or pumpkin pie spice to the butter for extra fall warmth.
Ingredients
The recipe uses a simple sweet potato puree added to pancake mix. The puree replaces most of the oil called for in many mixes and adds moisture and flavor.
Ingredients you’ll need:
- 1 cooked sweet potato
- Water (to thin the puree)
- 2 cups pancake mix (or your preferred homemade mix)
- 4 teaspoons aluminum-free baking powder
- 2 tablespoons unsalted butter for the skillet
- For the whipped maple butter: 4 tablespoons softened unsalted butter, 3 tablespoons pure maple syrup, dash of cinnamon
You can use any pancake mix, including gluten-free varieties, or your own homemade mix. For a vegan version, use a neutral oil for cooking and a plant-based spread for the whipped maple butter.
How to make Sweet Potato Puree
Make the puree first if needed. It’s easy and can be done ahead of time.
- Wash and dry the sweet potato. Cook it in the microwave or oven until tender.
- Microwave method: Pierce the potato and microwave on a plate for about 5 minutes, turning halfway. Continue in 30-second increments until fork-tender.
- Oven method: Preheat to 400°F. Pierce the potato, place on a baking sheet and roast about 1 hour or until fork-tender.
- Scoop the cooked flesh into a bowl and mash with a fork or blend until smooth.
- Add water a tablespoon at a time until the puree reaches a smooth, spoonable consistency.
Leftover sweet potato puree from other dishes works great here and can save time on busy mornings.
How to make Sweet Potato Pancakes
After preparing the puree, mix the batter and cook the pancakes:
- Preheat a griddle, skillet, or frying pan over medium heat.
- In a large bowl, combine the pancake mix and baking powder.
- Add 1 cup sweet potato puree and 1 cup water (adjust liquid as needed).
- Stir until mostly combined, taking care not to overmix. A few dry spots are fine.
- The batter will be thick but pourable. Add a little more water if necessary.
- Add butter to the skillet and spread to coat the surface.
- Pour about ¼ cup batter per pancake. These pancakes may not bubble as much as standard pancakes—flip once the underside is browned and the pancake feels set enough to turn.
Serve hot with whipped maple butter, a drizzle of maple syrup, or an extra pat of melted butter and a light dusting of cinnamon if desired.
How to store leftover pancakes
Let pancakes cool completely before storing. Keep them in an airtight container in the refrigerator for up to 3 days, or freeze in a freezer-safe container for longer storage. Reheat in a toaster, in the microwave, or on a warm griddle.
More fall breakfast ideas
If you enjoy seasonal breakfasts, try other warm recipes like pumpkin muffins, caramel apple muffins, iced pumpkin spice latte, caramel apple smoothies, or cranberry orange scones for a variety of autumn flavors.
Did you make this recipe?
If you try these pancakes, please leave a review and let me know how they turned out. Comments and questions are welcome below.
Sweet Potato Pancakes with Whipped Maple Butter
Equipment
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griddle or skillet
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mixing bowls and spatula
Ingredients
Sweet Potato Puree
- 1 sweet potato cooked
- ½ cup water
Sweet Potato Pancakes
- 2 cups pancake mix
- 1 cup sweet potato puree
- 1 cup water
- 4 teaspoons aluminum-free baking powder
- 2 tablespoons unsalted butter for skillet
Whipped Maple Butter
- 4 tablespoons unsalted butter softened
- 3 tablespoons pure maple syrup
- dash cinnamon
Instructions
Sweet Potato Puree
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Wash and dry the sweet potato. Cook in the microwave or oven until fork-tender.
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Microwave: Pierce the potato and microwave about 5 minutes, turning once; continue in short increments until tender.
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Oven: Preheat to 400°F, pierce the potato, place on a baking sheet and roast about 1 hour or until tender.
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Scoop the flesh into a bowl and mash or blend until smooth. Add water a tablespoon at a time until the puree is smooth and spoonable.
Sweet Potato Pancakes
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Preheat a griddle or skillet over medium heat.
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In a large bowl, combine pancake mix and baking powder.
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Add sweet potato puree and water, stirring until mostly combined. Do not overmix.
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If the batter is too thick, add a little more water so it can be poured.
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Melt butter in the skillet and pour ¼ cup portions of batter. Flip when the underside is browned and the pancake is set enough to turn.
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Serve warm with whipped maple butter or maple syrup and an optional sprinkle of cinnamon.
Whipped Maple Butter
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Let butter soften to room temperature.
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Whip the softened butter and maple syrup together with a fork or mixer until light and spreadable. Stir in a dash of cinnamon if desired.
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Top pancakes with the whipped maple butter and serve immediately.