Go Back
A tall stack of fluffy Pumpkin Pancakes on a white plate, topped with whipped cream, syrup, and pecans.

Fluffy Sweet Potato Pancakes with Cinnamon Maple Drizzle

These light and airy pancakes are infused with the natural sweetness of sweet potato and a hint of warm spices, perfect for a cozy breakfast or brunch, especially when topped with a cinnamon maple drizzle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes
  • 1 cup sweet potato puree from about 1 medium sweet potato, cooked and mashed
  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • Butter or oil for greasing the griddle
For the Cinnamon Maple Drizzle (Optional)
  • 1/4 cup maple syrup
  • 1/4 tsp ground cinnamon

Equipment

  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Measuring Cups and Spoons
  • Spatula
  • Griddle or large non-stick frying pan
  • Potato masher (if making puree)

Method
 

Prepare Sweet Potato Puree
  1. Cook one medium sweet potato until very tender (boil, steam, or microwave), then peel and mash until smooth. Measure out 1 cup of puree. Set aside to cool slightly.
Mix Dry Ingredients
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
Mix Wet Ingredients
  1. In a separate small mixing bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined. Stir in the cooled sweet potato puree.
Combine Wet and Dry Batters
  1. Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula just until combined. Do not overmix; a few lumps are fine. Overmixing will result in tough pancakes.
Cook Pancakes
  1. Heat a lightly buttered or oiled griddle or large non-stick frying pan over medium-low heat. The griddle is ready when a drop of water sizzles on the surface.
  2. Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface, and the edges look set. Flip once and cook until the second side is also golden.
  3. Transfer cooked pancakes to a plate and keep warm in a low oven (around 200°F/95°C) while you cook the remaining batter.
Make Drizzle (Optional)
  1. In a small bowl, whisk together the maple syrup and ground cinnamon until fully combined.
Serve
  1. Serve the warm fluffy sweet potato pancakes immediately, topped with the cinnamon maple drizzle, extra butter, or your favorite toppings.

Notes

To make sweet potato puree: Peel and cube a medium sweet potato, boil until very tender (about 15-20 minutes), drain, and mash thoroughly. Or, bake whole until tender, then scoop out the flesh and mash.
For extra fluffy pancakes, ensure your baking powder and baking soda are fresh.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster, microwave, or on a griddle.