Sweet Potato Pancakes with Maple Syrup are the kind of breakfast that put a smile on your face all morning. The pancakes are fluffy and golden, with a gentle sweetness from the sweet potato and warm notes of cinnamon and nutmeg—all topped with a dreamy pour of pure maple syrup. Whether you’re planning a cozy weekend brunch or simply want to shake up your weekday meals, these pancakes bring both comfort and a little unexpected luxury to the table.
Ingredients You’ll Need
What I love most about this recipe is how a handful of simple, everyday ingredients can create something truly special. Each one plays an important role, from building those pillowy-soft cakes to adding rich, cozy flavors. Here’s what you’ll need and why each belongs in your batch of Sweet Potato Pancakes with Maple Syrup:
- Mashed cooked sweet potato (1 cup): Gives the pancakes their vibrant color, signature flavor, and an extra-moist, tender crumb.
- All-purpose flour (1 cup): The backbone of your pancake, holding everything together for perfect fluffiness.
- Brown sugar (2 tablespoons): Brings subtle caramel notes and helps the pancakes achieve that beautiful golden color.
- Baking powder (1 teaspoon): Essential for that light, airy rise when your pancakes hit the griddle.
- Baking soda (1/2 teaspoon): Combines with the acid in the sweet potato for extra lift and a tender texture.
- Ground cinnamon (1/2 teaspoon): Infuses each bite with cozy warmth and that classic fall aroma.
- Ground nutmeg (1/4 teaspoon): A hint of spice that deepens the sweet potato flavor without overpowering it.
- Salt (1/4 teaspoon): Brightens and balances all the sweet and spicy flavors.
- Large eggs (2): Binds the batter and ensures those pancakes puff up just right.
- Milk, dairy or plant-based (1 cup): Keeps everything smooth and pourable; any milk will work based on your preference.
- Melted butter or oil (2 tablespoons): Adds richness and keeps the pancakes moist—both options bring their own subtle touch.
- Vanilla extract (1 teaspoon): Rounds out the flavors and adds that special homemade aroma.
- Butter or oil for the pan: Crisp, golden edges are a must, and a bit of fat on the skillet makes all the difference.
- Pure maple syrup for serving: The sweet, sticky finish that ties everything together; don’t even think about skipping it.
How to Make Sweet Potato Pancakes with Maple Syrup
Step 1: Gather and Prep Your Ingredients
Before you start flipping pancakes, make sure everything is out and ready. This means cooking and mashing your sweet potatoes ahead of time (you can even do it the night before) and measuring out your dry and wet ingredients separately. Having a tidy setup makes the process feel effortless.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. This not only evenly distributes all those cozy spices but also prevents little clumps from hiding in your batter later on.
Step 3: Combine Wet Ingredients
Grab a separate bowl and mix the mashed sweet potato, eggs, milk, melted butter, and vanilla extract until smooth. The sweet potato gives a vibrant color and a lovely smooth texture when it’s fully combined with the rest of the wet ingredients.
Step 4: Bring It All Together
Pour the wet mixture into the bowl with the dry ingredients. Gently stir just until everything is combined—no more! Overmixing leads to tough pancakes, and we want these Sweet Potato Pancakes with Maple Syrup to stay light and fluffy.
Step 5: Cook the Pancakes
Heat a non-stick skillet or a griddle over medium heat. Lightly grease the surface with butter or oil. Scoop about 1/4 cup of batter for each pancake, spacing them out. Let them cook for 2–3 minutes, until you see bubbles forming on the surface and the edges begin to look set. Flip and cook for another 2 minutes, or until both sides are golden brown.
Step 6: Serve with Maple Syrup
Stack those warm pancakes high and pour a generous amount of pure maple syrup over the top. The sweet syrup seeps into every cranny, making each forkful irresistibly delicious. Now, you’re ready to dig in!
How to Serve Sweet Potato Pancakes with Maple Syrup
Garnishes
For the ultimate finishing touch, try adding a pat of butter, a light dusting of powdered sugar, or a sprinkle of toasted pecans or walnuts. A little fresh fruit, like sliced bananas or berries, also pairs beautifully with Sweet Potato Pancakes with Maple Syrup.
Side Dishes
If you want to turn breakfast into a mini feast, serve these pancakes with scrambled eggs or crispy breakfast sausage on the side. For a lighter touch, a big bowl of yogurt with honey and granola complements their sweetness and adds extra protein to your meal.
Creative Ways to Present
Try stacking smaller pancakes as a fun “pancake tower” for a family brunch centerpiece, or assemble them as “mini pancake sliders” with layers of nut butter and banana slices between each. Drizzle extra maple syrup in a zigzag on the plate for that fancy brunch feel—these Sweet Potato Pancakes with Maple Syrup are as gorgeous as they are tasty!
Make Ahead and Storage
Storing Leftovers
Any extra pancakes can be cooled completely and stored in an airtight container in the refrigerator. They’ll keep well for up to three days, and the flavors are just as lovely reheated.
Freezing
To freeze, lay cooled pancakes on a baking sheet in a single layer and freeze until firm. Once frozen, stack and store them in a freezer-safe bag. Sweet Potato Pancakes with Maple Syrup hold up beautifully in the freezer for up to two months—perfect for meal-prep breakfasts!
Reheating
You can reheat pancakes straight from the fridge or freezer. Either pop them in a toaster for crisp edges, or microwave them gently in 20-second bursts until warm. If you’re reheating a big batch, arrange them on a baking sheet and heat in a low oven for 10 minutes.
FAQs
Can I make these pancakes gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend. Just make sure it’s a one-to-one substitute, and keep an eye on the batter texture—it should be pourable but not runny.
What’s the best way to cook and mash sweet potatoes for this recipe?
Simply peel and chop a sweet potato, then boil or steam until fork-tender. Mash until very smooth—you want the mixture to integrate seamlessly into your batter for the smoothest Sweet Potato Pancakes with Maple Syrup.
How do I make these pancakes dairy-free?
Easy! Use a plant-based milk (like almond or oat) and substitute melted coconut oil or a vegan butter for the dairy-based fat. They’ll still be just as tasty and fluffy.
Can I add nuts or chocolate chips to the batter?
Definitely! Chopped pecans, walnuts, or even a handful of chocolate chips make delicious additions. Just stir them into the finished batter before cooking for a little crunch or a melty chocolate surprise.
Are these pancakes sweet enough to skip the syrup?
They’re lightly sweet on their own, thanks to the sweet potato and brown sugar, but the maple syrup really enhances all the flavors. If you like less sweet pancakes, you can use just a drizzle or skip it, but I highly recommend trying the classic Sweet Potato Pancakes with Maple Syrup combo at least once!
Final Thoughts
If you haven’t treated yourself to Sweet Potato Pancakes with Maple Syrup yet, consider this your sign to give them a try. They’re as simple as they are spectacular—a cozy way to brighten any morning and a surefire hit with family and friends. Happy flipping!
Print
Sweet Potato Pancakes with Maple Syrup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Sweet Potato Pancakes with Maple Syrup are a delightful twist on traditional pancakes, with the natural sweetness of sweet potatoes adding a flavorful and nutritious touch. Perfect for a cozy fall breakfast or brunch, these fluffy pancakes drizzled with maple syrup are sure to become a family favorite.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- 2 large eggs
- 1 cup milk (dairy or plant-based)
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
For Cooking:
- butter or oil for the pan
- pure maple syrup for serving
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine: Pour the wet ingredients into the dry and stir just until combined; do not overmix.
- Cook: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2 minutes or until golden brown and cooked through.
- Serve: Repeat with remaining batter. Serve warm with a generous drizzle of maple syrup.
Wet Ingredients: In a separate bowl, mix the mashed sweet potato, eggs, milk, melted butter, and vanilla extract until smooth.
Notes
- For a dairy-free version, use almond milk and coconut oil.
- Add chopped pecans or walnuts to the batter for texture.
- These pancakes freeze well and can be reheated in a toaster or microwave.
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 6g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
