Traditional recipes

Maple Cinnamon Sweet Potato Pancakes Recipe

Maple Cinnamon Sweet Potato Pancakes Recipe


  • 1 sweet potato
  • 2 eggs
  • 1/2 Teaspoon baking powder
  • 1 Teaspoon vanilla extract
  • 2 Tablespoons maple syrup
  • 1 Teaspoon cinnamon
  • 1/3 Cup almond flour


Cook the sweet potato: first peel the skin and then prick with a fork all over. Cut the sweet potato into quarters and place in a microwave-safe dish. Cover and cook in the microwave for about 10 minutes until soft. Allow the sweet potato to cool slightly, then mash with a potato masher until smooth. Measure out 1/2 cup sweet potato and reserve any remaining for another purpose.

Preheat a skillet or pan on the stovetop on medium-high heat. Coat with non-stick cooking spray.

Combine 1/2 cup mashed sweet potato and all other ingredients in a large mixing bowl or food processer until blended well.

Use a 1/4 measuring cup to portion batter onto skillet. Use the back of a spoon to shape.

Watch for bubbles on the pancake's surface before flipping. Flip and cook for another 2 minutes.

Serve immediately with your favorite toppings, such as sliced almonds.

Nutritional Facts


Calories Per Serving288

Folate equivalent (total)27µg7%

Sweet Potato Pancakes

These Sweet Potato Pancakes are made with microwaved mashed sweet potato and spiced with cinnamon and nutmeg for a delicious morning treat!

Sweet potatoes were once only reserved for the holidays, primarily making their appearance at Thanksgiving. Thanks to their newfound popularity as a healthy food, sweet potatoes have made their way into our daily diets. Sweet potato fries, sweet potato hash, sweet potato noodles, and now, these sweet potato pancakes!

Sweet potatoes are packed with a ton of vitamins: all the vitamin A you’d need in a day, vitamin C, manganese, fiber, potassium, and more. I eat sweet potatoes weekly, mainly as a baked sweet potato that I load up with beans, veggies, and top with salsa and sour cream. I’m always interested in new ways to use this versatile root vegetable, and these sweet potato pancakes have quickly become a new breakfast favorite.

I find the easiest and quickest way to cook sweet potatoes is in the microwave. Scrub the skins of the sweet potatoes under running water. Pat dry and pierce all over with a fork. Place the sweet potatoes on a microwave safe plate. Microwave for two minute intervals until sweet potatoes are super soft. (You should be able to mash the sweet potato filling with ease.) Flip and rotate sweet potatoes often to ensure even cooking. This cooking process will take about 6 to 8 minutes. Or, you could roast sweet potatoes in the oven. This takes much longer- about an hour in a 400 degree F oven.

I prefer the microwave method. While the sweet potatoes are cooking, I measure out the remaining ingredients (mis-en-place). This way, I’m prepared and I can get the sweet potato pancakes on the breakfast table faster! You could also prepare the sweet potatoes ahead of time and keep it chilled in the fridge until you’re ready to cook.

These sweet potato pancakes are spiced with cinnamon and nutmeg. If you prefer, you can swap in pumpkin pie spice (usually a mixture of cinnamon, nutmeg, ginger, allspice, and cloves). They’re not like your traditional pancakes. They’re a bit more substantial and filling. The addition of mashed sweet potatoes definitely changes the texture of the pancakes, but it also adds texture and flavor.

I like to serve these pancakes with a pat of salted butter, a handful of toasted pecans, and a generous drizzle of maple syrup.

German Pancake with Cinnamon Maple Butter

1 ¾ cups (8 3/4 ounces) all-purpose flour
¼ cup sugar
1 tablespoon grated lemon
1 tablespoon juice
½ teaspoon table salt
⅛ teaspoon freshly ground nutmeg
1 ½ cups any milk
6 large eggs
1.5 teaspoons vanilla extract
3 tablespoons butter

Whisk flour, 3 tablespoons sugar, lemon zest, salt, and nutmeg together in large bowl. Whisk milk, eggs, and vanilla together in second bowl. Whisk two-thirds of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
Adjust oven rack to lower-middle position. Melt butter in 12-inch ovensafe nonstick skillet over medium-low heat. Add batter to skillet, immediately transfer to oven, and set oven to 375 degrees. Bake until edges are deep golden brown and center is beginning to brown, 30 to 35 minutes.
Transfer skillet to wire rack and sprinkle pancake with lemon juice and remaining 1 tablespoon sugar. Gently transfer pancake to cutting board, cut into wedges and serve.

Related Video

The idea of sweet potato in a pancake recipe is intriguing! I will try it. But why include pancake mix? Basic homemade pancake batter is so easily made with basic pantry and fridge ingredients.

Threw in a minced Fuji apple with a doubled recipe and served with HC butter and both boysenberry and red raspberry syrup. the kids loved it

You could make it from scratch. I think they're just trying to save you time.

I am shocked and dismayed to see a pancake mix as part of a recipe on epicurious!!

Pancake mix? I thought this was a cooking website. What is so difficult about making pancakes? In any event, I made this from scratch and it was delicious.

These were delicious! I microwaved the sweet potato which I think was easier than boiling it. Also, next time I'll mix the sweet potato in before putting in the pancake mix to avoid over mixing. I used Alton Brown's recipe for pancake mix rather than store-bought.

Excellent version of what I've made for so long. I'm not prone to "store bought" which is why I belong to this wonderful site : ) However, this is my version if you're interested. I use Krusteaz pancake mix. Since it only requires water, I microwave a yam, (Med. size,) until it's soft. I remove the 'meat' and puree with the water recommended on the package, (some times a little more depending on the size yam,) I just add the honey cinnamon butter from the recipe above. NOTE: I make the batter from scratch and use the packaged when in a rush, (got up late.) : )

Wonderful. I used soy milk and buttermilk baking mix and cut way back on the oil. No problems still wonderful. Served with maple syrup. I think this will become a breakfast staple - at least till fall when I have some fresh pumpkin to replace the sweet potato.

Just made this recipe with a yam that I had on hand, and Alton Browns Instant Pancake Mix. It is moist and scrumptious! We always use coconut oil to oil the pan, which adds an extra health kick and deliciousness! These are just PERFECT!

The end result rates four forks but, my goodness, it isn't hard to make your own "pancake mix". Why not include that in the recipe instead of telling people to buy a mix?

Oh, and four forks because I forgot to rate. :)

Oh, my goodness. I made these with Snoqualmie Falls Nutra-Rich pancake mix, and they were AMAZING. I baked my sweet potato the night before making them for breakfast, and there were a few lumps but nothing I couldn't live with. The honey-cinnamon butter is the bomb! I will be making them again this weekend for breakfast. can hardly wait. :)

These were spectacular. To be fair, I used this recipe as a base for a number of leftover ingredients I needed to use up. So I added about 3/4 cup canned pumpkin, 1/4 cup mashed sweet potatoes, and one small apple grated. I also cut the oil to 1 T and skipped the butter topping. Served these to my neighbors at an impromptu breakfast and all were thrilled!

I made banana pancakes with this honey-cinnamon butter - OMG, so delicious! It's a sweet morning, but not too sweet!

I thought this was a great recipe. You can just make a standard pancake mix with the dry ingredients from a cookbook in place of the store bought mix, then just follow this recipe. Mix the eggs, milk and oil, add the mix, spices and sweet potato. You're good to go. I added an additional 1/2 tsp cinnamon to the wet ingredients. The batter is thick, but I like it that way, it just takes a little longer to cook so use oil instead of butter in your pan. Otherwise the butter will burn. Oh, and I'm going to double the sugar in the batter to 4 Tbsp. next time. Otherwise really good and easy - my 13 month old ate a whole pancake!

wish it did not have a pancake mix, but from scratch.

Made these using Alton Brown's "Pancake Mix" recipe on Foodnetwork's website, skipped the syrup. They were delicious! Next time I would add more cinnamon and a few spoonfuls of brown sugar to the batter to make it even better.

Amazing! A great twist on regular pancakes. I used canned organic sweet potato from Whole Foods and the 365 brand buttermilk pancake mix. Turned out great in a pinch!

Yummy after a few changes! I adapted this recipe to make them non-dairy (making my own vegan buttermilk) and a little healthier by using whole wheat flour, flaxseed meal, and apple sauce instead of oil. They turned out so well even with the healthier changes! Dry ingredients: 3/4 cup mixed whole wheat/regular flour, 1/4 cup flaxseed meal, 1/2 tsp cinnamon (you can add even more if you like), 1/4 tsp nutmeg, 1/4 tsp cardamom (substitute ginger if you don't have it), 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp sea salt, Wet ingredients: 1 cup of almond milk with 1 tbsp apple cider vinegar (homemade vegan buttermilk!), 2 1/2 tbsp apple sauce (instead of oil), 1/2 tsp agave nectar, 1/2 tbsp vanilla extract, 1/4 cup-1/2 cup egg whites (i just eyeballed the egg whites until i got a good consistency but it looked like about 1/3 cup), 1 sweet potato, cooked, peeled, and mashed (I didn't have time to bake it so I just popped it in the microwave for 6 min on high)

Absolutely wonderful. We did the gluten-free version by using the Kinnikinnick pancake and waffle mix. Everything else per the recipe execept we added more honey and cinnamon to the butter mixture.

One more thing, to the cook who had moist, floppy pancakes even after over-cooking - I had the same problem until I realized I had added 1/2 c. flour instead of 1 c. flour. Adding the extra 1/2 c. of flour solved the problem and they turned out beautifully despite extra mixing.

PS - We had extra honey-cinnamon butter and extra mashed sweet potato, so I just mixed them together for a tasty snack later on. :) Same with extra pancakes: cooked and cooled for later snacking. Yum!

I made these this morning with some turkey bacon and eggs. They were excellent. Sweetheart said the texture was just right (and he's picky about pancakes). I followed the recipe except for making my own buttermilk (1 tbsp. vinegar + 1 c. milk) and own pancake mix. For my pancake mix I used 1 c. flour, 1 tsp. baking powder, 1 tsp. raw sugar, 1/2 tsp. baking soda, and 1/4 tsp. salt. Oh, I also added about 1 tbsp. vanilla and extra cinnamon and nutmeg. Definitely a keeper.


In a large bowl, stir together the flaxseed meal and 1/4 cup water. Set it aside to thicken for at least 3 minutes.

Meanwhile, in another large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, salt, and nutmeg.

Add the soy milk, vinegar, vanilla, sweet potato and vegan butter to the bowl with the flaxseed meal mixture and whisk well to combine. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not over mix.

In a large skillet, melt 1 to 2 tablespoons vegan butter over medium heat. Ladle some batter (about 1/2 cup) onto the skillet and fill the skillet with as many pancakes as you can comfortably fit. Cook on medium-low heat for about 3 minutes. When the center of the pancakes starts to bubble, flip and cook for another 3 minutes. Place the cooked pancakes on a clean plate, which you can keep warm in the oven at its lowest setting. Repeat with the remaining batter.

Recipe Summary

  • ¾ pound sweet potatoes
  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 2 eggs, beaten
  • 1 ½ cups milk
  • ¼ cup butter, melted

Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.

In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.

Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Grain-Free Sweet Potato Pancakes Recipe

I just finished teaching a fabulous breakfast menu last month and these pancakes were a favorite! I received a lot of great feedback from moms who made these for their kids and had success with even the most finicky eaters. These pancakes check off all the important breakfast boxes for me: protein, good fats, fiber/complex carbs. I talk a lot about these three macro nutrients in my breakfast class every year to help answer the question, “what constitutes a good breakfast?” I actually have no problem with any food for breakfast – soup, leftovers, a smoothie, a sandwich – provided it has all three of the above. The goal with my breakfast food is to fuel my brain, provide long-lasting energy until lunchtime, and keep my blood sugar stable.

If you haven’t noticed, I’m on a bit of a grain-free kick lately, especially for breakfast. So many grain-free recipes are higher in protein which can be hard to come by in the morning. These pancakes are full of almond flour and more eggs than a normal pancake batter. Another reason I am so fond of grain-free recipes is that the baked good (or pancakes in this case) lasts so much longer in the refrigerator with no loss of moisture. I have eaten the pancakes straight out of the fridge several days later (I was hungry!!) and I thought they were fantastic.

But these pancakes are packed with even more than protein, fiber and good fats, they’re also loaded with sweet potato power — tons of carotenoids and antioxidants! For those of us who live at the beach or in warmer climates where we are exposed to the sun more, we need carotenoids ( a powerful class of phytonutrients found in dark orange and yellow produce) to help protect our skin from sun damage.

I am a huge sweet potato fan and I have been saying for the last year — sweet potatoes are the new cauliflower! They are so versatile and downright delicious, plus so nutrient-dense. Sweet potatoes can go both sweet and savory. They puree beautifully and can be spiralized, shredded, roasted, grilled, sauteed and steamed. And there are so many amazing varieties. My favorite is the yellow one — like candy!

Some helpful tips with this recipe: you must use soft, cooked sweet potato in this batter, so plan to cook the sweet potatoes a day or two ahead. Also, the batter is thick, so try and spread it out a little when you spoon it onto the griddle. It is a heavy batter, so if you plop it on and it’s too thick, it will take forever to cook through. So why do I recommend separating the eggs if I don’t end up whipping the whites to soft peaks? Because adding the unbeaten whites in the last step actually helps to give some lift to the batter. It’s a really cool technique that I also included in the lemon ricotta pancake recipe.

Many of you have kids who are out of school or finishing up soon. So many people tell me they have more time to cook when school is out, especially in the morning. Here you go – no excuses!

Sweet Potato Pancakes

If you love sweet potatoes, check out our sweet potatoes in the slow cooker!

We’ve been eating sweet potato pancakes for as long as we have been eating sweet potatoes for dinner, and we can’t get enough! The kids love them, and they even got rave reviews by the pickiest eater in my neighborhood, and that’s saying something!

The sweet potatoes we used for this recipe are commonly purchased in U.S. grocery stores under the names YAMS! We ARE using the orange fleshed potatoes for this. Every time we post about sweet potatoes, when we mean yams, we get lots of confusion.

What is the difference between sweet potatoes and yams?

Potatoes come in a variety of forms. Our grocery store sells two varieties of sweet potatoes. Although both veggies you are getting at a common grocery store are sweet potatoes, they call one a sweet potato, and the other a yam to distinguish them from each other for the consumer (you!). Botanically, the orange fleshed potato sold in grocery stores (called a yam), isn’t a yam at all (veggie nerds can see the full discussion on that here), but it does help to keep them separate for us common folk! I will say, you should know the difference, because it is important if you’ve started ordering your groceries online or for pick up! Choosing a sweet potato, I’ve gotten the white fleshed sweet potatoes on more than one occasion!

For everyday life, here is how we use a sweet potato versus a yam:

SWEET POTATOES: (with white flesh) We use this potato less often. It’s looks similar to a russet potato, and is not as sweet as the orange fleshed “yams”.

YAMS: (with orange flesh) This is the potato we use most often. We love the flavor, the versatility, and the ability to add it to so many different recipes! Canned yams have become popular as a Thanksgiving side dish in the United States, and as a result, a lot of kids decide they don’t like yams before they ever have the chance to try them fresh. Canned yams are generally packed in syrup, and are much too sweet for a side dish (in my opinion). Then, it’s often cooked with marshmallows or more syrup. The texture is often hard to handle for kids it’s very mushy and falls apart easily.

Is one healthier than the other? YES! Yams, with their rich orange color, has more vitamins. The more colorful your fruits or vegetables are, the more nutrients they have.

So, why do we like to add mashed sweet potatoes to our pancakes?

  • Sweet Potatoes are a great source of Vitamin A! In one sweet potato, depending on the size and where it came from, you may get 35-90% of your daily recommended value of Vitamin A.
  • Mashed sweet potatoes are very moist and is a great base for baked goods.
  • Sweet potatoes give pancakes a nice sweet flavor without having to add refined sugars.

The best part about sweet potato pancakes is that you can add even more nutrients and fiber to your breakfast by topping it with fresh fruit! We like bananas, berries, plums, or peaches. With fruit and sweet potatoes, we often don’t even need syrup. A little bit of creamy yogurt or whipped cream can turn a boring pancake breakfast into one of our favorite desserts!

Fluffy, Thick Sweet Potato Pancakes

The perfect pancake is fluffy and moist, ready to be piled high and devoured. For this Paleo recipe, mashed sweet potato is the secret to making perfectly gluten-free pancakes. Sweet potatoes provide a boost of fiber while keeping the batter thick and moist.

For the base of the batter, the mashed sweet potato combines with almond flour and eggs. Almond flour is a great sub for traditional flour in Paleo recipes. It doesn’t soak up moisture the way that coconut flour does, so there is no need to add milk. If you can’t use nut flours, substitute arrowroot powder instead. A little bit of cinnamon pairs perfectly with the flavor of the sweet potato, creating a cozy, spiced aroma.

Start by peeling and boiling 1 small sweet potato until soft and mushy, about 15 minutes. Skin and mash the potato until smooth. Lightly beat eggs and add in sweet potato, almond flour, baking powder and cinnamon. Continue to mix with the fork until smooth and well combined. Heat a large skillet over medium heat and melt down grass-fed butter or ghee. Use a ⅓ cup scoop and pour batter onto hot skillet. Allow pancakes to cook 3 minutes on each side and then carefully flip. As a rule of thumb, pancakes are usually ready to flip when bubbles form on top and pop. Serve warm with plenty of grass-fed butter and maple syrup with a Golden Turmeric Latte to wash it down!

How do I Reheat Frozen Pancakes?

You don’t need to thaw your Sweet Potato Pancakes before reheating. They will taste just as good either microwaved or baked from frozen.

  1. Place up to 5 pancakes on a microwave-safe plate.
  2. Microwave for 20 seconds per pancake.
  3. Repeat as need until warmed through.
  1. Preheat oven to 350 degrees F.
  2. Line pancakes in a single layer on a baking sheet.
  3. Cover tightly with foil.
  4. Bake for 10 minutes or until warmed through.

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