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Sweet potato pancakes stacked and covered in maple syrup and topped with whipped cream.
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5 from 1 vote

Sweet Potato Pancakes from Scratch

Fluffy, homemade, and deliciously decadent, this is the Best Sweet Potato Pancakes Recipe. Made with buttermilk and spices of cinnamon, nutmeg, and ginger for a rich fall or even year-round breakfast. Stack these pancakes high and drench them in maple syrup.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 4 Servings
Calories: 427kcal
Author: Aimee Mars


  • Whisk
  • Measuring Cups and Spoons
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Wooden Spoon
  • Large Non-Stick Skillet


  • cup Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 2 tablespoons Brown Sugar
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Ginger
  • cup Buttermilk
  • 2 small Sweet Potatoes about 3/4 cups, cooked and pureed/mashed
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Butter divided
  • Maple Syrup for serving


  • Whisk together the flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and ginger in a large mixing bowl.
  • In a separate medium-sized mixing bowl whisk together the buttermilk and mashed sweet potatoes. Beat in the eggs and vanilla until smooth.
  • Mix the wet ingredients into the dry and stir with a wooden spoon until combined.
  • Melt the butter in a large non-stick skillet or griddle over medium heat. Pour 1/4 cup or a little less of the pancake batter into the skillet. Cook until the pancake begins to bubble then flip it over to the other side and cook until it's golden orange in color.
  • Repeat the last step with the batter until it's gone. Serve with maple syrup.


Nutrition calculation doesn't include maple syrup.
  • Spoon and level the flour into the measuring cups to ensure you don't have too much, which will make them too gritty and dry.
  • Before flipping the pancakes make sure they start to bubble otherwise the bottom won't be toasted enough.
  • These pancakes are very dense and thick because of the sweet potatoes so they take a little longer to cook than traditional pancakes. You also don't want to cook them at too high of a temperature otherwise the insides will be raw and the outside over-cooked. A medium setting is best.
  • Smaller-sized pancakes are easier to flip (remember these are dense) so measure out less than 1/4 cup for each pancake.
  • To make fluffy pancakes check your baking powder expiration date to ensure it's not expired and don't overmix the batter. Some lumps are okay.
  • For crispy pancakes. To get crispy pancakes place them in the oven or toaster for a slightly crispy and crunchy taste.
  • To save time make the sweet potato puree a day or two before you plan on preparing this recipe.
  • To keep the pancakes warm heat your oven to 200ºF and place the prepared pancakes on a baking sheet and cover them with foil until ready to serve.
Storing leftovers. Place leftover sweet potato pancakes in an air-tight container in the refrigerator for up to 5 days. They're great for meal prep or busy mornings so I recommend making a double batch.
To freeze. Prepare the pancakes as directed and let cool completely before wrapping them in plastic wrap and then placing them in a freezer-safe container. I like to wrap an individual serving together. They will last for up to 3 months in the freezer.


Serving: 1Serving | Calories: 427kcal | Carbohydrates: 67g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 939mg | Potassium: 651mg | Fiber: 4g | Sugar: 13g | Vitamin A: 9682IU | Vitamin C: 2mg | Calcium: 244mg | Iron: 4mg