These Sweet Potato Pancakes are fluffy, flavorful and made easy with less than 10 ingredients. You simply can’t go wrong with a stack of fluffy pancakes that are infused with sweet potato and warm spices. They will surely become a household favorite! Enjoy them for breakfast, brunch or brinner!
This post was created in partnership with Krusteaz.
Made easy and delicious with pancake mix.
You will love the simplicity of this Sweet Potato Pancakes recipe. The addition of Regular or Gluten-free Krusteaz Buttermilk Pancake Mix helps this recipe come together in a breeze and makes for the most tasty, fluffy pancakes. These pancakes are out of this world and the texture is spot on whether you use the gluten-free or regular pancake mix. In addition to them being just the most delicious pancakes ever, they are also meal-prep friendly. If you’d like, go ahead and double the recipe so that you can enjoy stacks of pancakes all week long. You could also freeze them for something to enjoy down the road.
Why pancake mix? Using pancake mix is a great shortcut because it eliminates the need to measure several ingredients – just scoop, stir, and create your way to something delicious. Krusteaz uses quality ingredients, with no artificial colors, flavors, or preservatives. Learn more here.
Ingredients for Fluffy Sweet Potato Pancakes
- Regular or Gluten-free Krusteaz Buttermilk Pancake Mix
- Pumpkin Pie Spice – may substitute ground cinnamon
- Large egg
- Mashed Sweet Potato – pumpkin or squash would also work great!
- Melted Butter – may substitute coconut oil or olive oil
- Milk of choice
- Apple Cider Vinegar – helps to make them extra fluffy!
- Pure Maple Syrup
- Pure Vanilla Extract
- Toppings – suggestions include butter, yogurt, warm applesauce, chopped nuts and maple syrup.
How to make Sweet Potato Pancakes
You’ll appreciate how easy these pancakes come together!
Step 1: You’ll first start by combining the pancake mix and pumpkin pie spice in a large mix bowl. In another bowl, you’ll combine the egg, mashed sweet potato and butter and mix until smooth then add the milk, apple cider vinegar, maple syrup and vanilla and whisk together to combine well.
Step 2: Then you add the wet ingredients to the bowl with the dry ingredients. Mix until just combined. Do not overmix. Let batter set for 2 minutes before making the pancakes. As the pancake batter sets, it will thicken however, if pancake batter still seems too thin, you can always add 1-2 Tbsp. more pancake mix.
Step 3: Now it’s time to cook! Heat a griddle or skillet over medium-high heat. Add a little butter (about 1-2 tsp.). Once melted and hot, swirl the butter around the pan. Using a ¼ cup measuring cup, scoop the batter onto the skillet. Let pancakes cook for 2-3 minutes or until bubbles form. Flip and cook for another 2-3 minutes or until pancakes are golden and cooked through. Repeat until all of the batter has been used.
How to top the Sweet Potato Pancakes
The options are endless when it comes to topping pancakes but we have a few suggestions that we think you’ll dig!
We first want to note that the photos show a large stack of pancakes to create a drool-worthy visual experience. The suggested serving size is three pancakes. However, we have no plans to police your plate, so stack your pancakes however you please!
Here are two ideas for you when it comes to topping:
- Keep it traditional like the photos show and top it with a little butter and maple syrup. We also like to add chopped pecans.
- Lighten them up and serve them topped with a low-sugar vanilla yogurt, dollop of applesauce and dusting of cinnamon.
How to store and reheat leftovers
To store the pancakes: First make sure they are cooled and then you can place them in an airtight container and store them in the fridge. Enjoy within one week.
To reheat the pancakes: There are a couple of different ways we like to reheat pancakes. You can reheat them in the microwave for about 30 seconds, reheat them in the toaster or reheat them in an oven (or toaster oven) set at 300 degrees until nice and warm to touch (about 5-7 minutes).
How to freeze the Sweet Potato Pancakes
To freeze the pancakes we like to store them in an airtight container and divide the layer of pancakes with parchment paper. This way you can remove the exact number of pancakes you want to enjoy and serve. To reheat, simply follow the instruction above but increase the time of each method and heat until the pancakes are warm to touch.
- 1 1/2 cups Krusteaz Buttermilk Pancake & Waffle Mix (gluten-free or regular)
- 1 tsp. pumpkin pie spice (may substitute cinnamon)
- 1 large eggs
- ½ cup mashed sweet potato (may substitute pumpkin or squash)
- 1 Tbsp. melted butter
- 1 cup milk of choice
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. pure maple syrup
- 1 tsp. pure vanilla extract
- In a large mixing bowl, combine the pancake mix and pumpkin pie spice. Mix and set aside.
- In a medium mixing bowl combine the egg, mashed sweet potato and butter. Mix until smooth then add the milk, apple cider vinegar, maple syrup and vanilla. Whisk together to combine well.
- Add the wet ingredients to the bowl with the dry ingredients. Mix until just combined. Do not overmix. Let batter set for 2 minutes before making the pancakes. The batter will thicken as it sets. If pancakes seem too thin, add 1-2 Tbsp. more of the pancake mix.
- Heat a griddle or skillet over medium-high heat. Add a little butter (about 1-2 tsp.). Once melted and hot, swirl the butter around the pan. Using a ¼ cup measuring cup, scoop the batter onto the skillet.
- Let pancakes cook for 2-3 minutes or until bubbles form. Flip and cook for another 2-3 minutes or until pancakes are golden and cooked through.
- Repeat until all of the batter has been used.
- Top with a little butter, syrup and crushed pecans or however you please.
- Serving Size: 3 pancaes
- Calories: 270
- Sugar: 15 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 7 g
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This post was made possible by our friends at Krusteaz. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.