Sweet Potato Pancakes

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For more great recipes follow Monica Olivas. Monica is the blogger behind Run Eat Repeat based in Southern California. When she’s not eating she’s running and when she’s not running she’s blogging about it at www.runeatrepeat.com.

These pancakes can be topped with real maple syrup, honey, apple butter or applesauce. You might choose to use no topping at all. They are already naturally sweet from the sweet potatoes.

If you’re a sweet potato lover, you might like these recipes:

Slow Cooker Sweet Potato and Kale Soup
Slow Cooker Sweet Potato Mash
Sweet Potato Crunchies

Sweet Potato Pancakes

Sweet Potato Pancakes

Yields: 2 servings | Serving Size: 2 pancakes |Calories: 151 | Total Fat: 6.1 g | Saturated Fat: 1.6 g | Trans Fat: 0 g | Cholesterol: 164 mg | Sodium: 307 mg | Carbohydrates: 16.2 g | Dietary Fiber: 2.9 g | Sugars: 6.5 g | Protein: 9.1 g | SmartPoints (Freestyle): 2


  • 1/2 cup cooked and mashed sweet potato
  • 1/3 cup egg beaters or 2 eggs
  • 1/4 cup flour
  • 1/8 teaspoon baking soda and baking powder (I always use both)
  • 1 teaspoon honey or coconut palm sugar
  • 1/8 teaspoon ground cinnamon
  • Pinch of salt
  • optional milk (any type), to thin batter if necessary


  1. Mix well, make sure all the sweet potato is mashed. The batter is pretty thick so I spread it out when I scoop them on the hot skillet. Cook as you would normal pancakes. They don’t “bubble” like normal pancakes, so watch that they are cook thoroughly, but not burned.

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30 Comments on "Sweet Potato Pancakes"

  1. Cindy  December 20, 2012

    And of course you would have "baked" your sweet potato day ahead in your slow cooker… this looks great!

  2. Sally  April 14, 2013

    Do you have a calorie count on these?

    • Skinny Ms.  April 15, 2013

      Sally, Not yet…will be adding as soon as possible.

  3. Skinny Ms.  April 21, 2013

    Karen, Peanut flour is made from crushed, fully or partly defatted peanuts. Culinary professionals use peanut flour as a thickener for soups, a flavor and aromatic enhancer in breads, pastries and main dishes.

  4. Darlene  June 27, 2013

    These look great! Got to try them! Thanks for sharing!

  5. Tammy  June 27, 2013

    Could you use honey instead of sugar?

    • frances  July 1, 2013

      I tried to make these sweet potato pancakes they totally stuck to the pan! I used non stick cooking spray and they still stuck, a complete disaster! 🙁

  6. Ashley  July 9, 2013

    Any suggestions for a clean syrup option?

    • Skinny Ms.  July 10, 2013

      Ashley, You could make your own using coconut palm sugar. Maybe I’ll add a recipe this week. 🙂

  7. Skinny Ms.  August 30, 2013

    Donna, We’re currently working our way through all recipes that don’t have nutritional data. Thanks for your patience. 🙂

  8. madeline  May 17, 2014

    can i use just baking soda if i dont have baking powder

    • SkinnyMs  May 17, 2014

      Hi Madeline, You will need to mix 2 parts cream of tartar to 1 part baking soda to make baking powder.

  9. Bill  August 30, 2014

    Not worth the effort.

  10. Caroline  March 3, 2015

    Oh wow these were delicious!! 🙂

  11. Christy  January 22, 2016

    Can you put this batter in a waffle iron too?

    • Gale Compton  January 22, 2016

      Christy, Hmmmm…we haven’t tried making waffles so I can’t say for sure. Let us know if you do and how they turn out. 🙂

  12. Jennifer  January 27, 2016

    How large of a sweet potato makes 1/2 cup mashed?

    • SkinnyMs.  January 28, 2016

      We’ve found that an average sized sweet potato makes about 1 cup mashed.

  13. Stacey  June 5, 2016

    These are wonderful! I leave out the added sugar and don’t miss it – just heat/mash blueberries with clarified butter for the topping. Delicious!!! Thank you!

  14. Ruth  January 3, 2017

    I made these from leftover sweet potatoes and they are truly delicious. Thanks so much for the recipe!

  15. David  January 27, 2017

    Amazing. I left the sugar out completely and they were great. Had trouble with them burning before they set up so mine look a little scrambled. Taste great anyway

  16. Alexis  February 17, 2017

    I just made these and they are a total disaster. The pancakes don’t form in the pan.. they stay mushy and stick and when you try to flip them they fall apart into a mushy pile. The batter tastes good though, and I do t want to waste the ingredients so I’m eating it like mushy sweet potato scrambled eggs.

  17. Ashley  April 27, 2017

    I originally used coconut flour (for a gluten free recepie) and ended up adding a bit of cashew milk to make the batter thinner. After my tweaks, the pancake was very brittle and didn’t stay together, and burned rather quickly once I put the batter on the pan. I turned to stove down to 4 and I added some tapioca flour then after that it was perfect! Awesome flavor and consistency. Just like a regular pancake!

    • Emilia Horn  April 28, 2017

      That’s great, Ashley! We’re so glad you found a way to make them work for your lifestyle!

  18. Sarah  February 8, 2018

    Just curious why you don’t have coconut oil (or other healthy oils ex.avacado etc) in your recipe. It would prevent sticking like some of the comments I’ve read.

    • Gale Compton  February 8, 2018

      Sarah, Feel free to use coconut oil for this recipe.

  19. Kathy  March 13, 2018

    I made them today. Turned out perfect, nice flavor. My calorie count was a lot higher per serving ( small pancakes) I followed recipe ingredients with the exception of I used 1 whole egg and 1 egg white. No sugar.
    1/2 cup sweet potato = 125
    1/2 flour= 228
    1 egg= 78
    1 egg white = 17
    Comes out to 448 ÷2= 228 a serving even with egg beaters it’s around 190 a serving

  20. Dolores  January 1, 2019

    Made them this morning. Recipe worked great. Added a little bit of maple syrup to eat. Both my husband and myself liked them.

  21. Myrna Gibson  March 3, 2019

    Sweet potato flour, cassava flour, breadfruit and coconut flour are available.I use them all the time.


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