Start your morning with these wholesome Sweet Potato Pancakes—naturally sweet, fluffy, and nourishing.
Packed with fiber-rich oats, plant-based protein from eggs, and healthy fats from coconut oil, they offer a balanced, energizing breakfast.
Quick to prepare in just 20 minutes, these pancakes are gluten-free, dairy-free, and versatile, making them a perfect everyday option for meal prep or a cozy weekend brunch.
20-Minute Sweet Potato Pancakes
Equipment
- Mixing bowl × 2
- Whisk × 1
- Measuring cups and spoons
- Non-stick frying pan × 1
- Spatula × 1
Ingredients
- ¾ cup sweet potato puree
- 2 large eggs
- 1 Tbsp coconut oil
- ¾ cup almond milk or milk of choice
- 1 Tbsp apple cider vinegar
- 1 tsp baking powder
- 1 ½ cups oat flour or gluten-free flour
- 1 Tbsp ground cinnamon
Instructions
- Prepare the Sweet Potato Puree: If you haven’t already, cook your sweet potato until soft and mash it into a smooth puree. You can steam, boil, or bake it—just ensure there are no lumps for a silky pancake texture. Set aside to cool slightly while you gather the rest of your ingredients.
- Combine the Wet Ingredients: In a large mixing bowl, crack the eggs and whisk them lightly until smooth. Add in the sweet potato puree, then pour in the almond milk (or your preferred milk alternative). Next, add the coconut oil, which can be melted or softened, and finally, the apple cider vinegar. Whisk everything together until fully combined into a uniform mixture. The vinegar reacts with the baking powder later to help the pancakes rise, so don’t skip this step.
- Prepare the Dry Ingredients: In a separate bowl, measure out the oat flour (or gluten-free flour of choice) and add the baking powder and cinnamon. Mix these dry ingredients thoroughly with a whisk or spoon so the baking powder and spices are evenly distributed. This ensures each pancake has a consistent texture and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture. Stir gently but thoroughly, making sure there are no clumps of flour while not overmixing, which can make pancakes tough. The batter should be slightly thick but pourable, holding together in a mound when scooped onto the pan.
- Preheat the Pan: Place a non-stick frying pan or skillet over medium heat and allow it to warm up for a few minutes. Lightly grease the pan with coconut oil or your preferred cooking oil. This step ensures your pancakes cook evenly and get a golden, slightly crisp exterior.
- Pour the Batter: Using a 1/4-cup measuring cup, scoop the batter and pour it gently onto the preheated pan. Leave some space between each pancake to make flipping easier. The batter will spread slightly on its own.
- Cook the First Side: Allow the pancakes to cook undisturbed for 2–3 minutes, or until small bubbles appear on the surface and the edges begin to set. You can gently check the bottom by lifting with a spatula—it should be golden brown. This stage is crucial for ensuring the pancakes hold together when flipped.
- Flip the Pancakes: Carefully slide a spatula under the pancake and flip it over. Cook the second side for another 2–3 minutes until it is also golden brown and the pancake is cooked through. Adjust heat as needed to prevent burning while allowing the inside to cook fully.
- Serve Warm: Once cooked, transfer the pancakes to a plate. Serve them immediately while warm with your favorite toppings, such as fresh fruit, a drizzle of maple syrup, nut butter, or a sprinkle of cinnamon.
- Storage and Meal Prep: If you’re making these for later, allow the pancakes to cool completely before storing in an airtight container. They can be refrigerated for up to 3–4 days or frozen for up to a month. Reheat in a skillet or toaster for a quick and satisfying breakfast anytime.
Notes
- Milk Alternatives: Almond milk is ideal, but oat, soy, or cow’s milk can be used. Adjust quantity slightly if batter is too thick.
- Vegan Option: Replace eggs with flax eggs (1 Tbsp ground flaxseed + 3 Tbsp water per egg, let sit 5–10 minutes).
- Flour Substitutions: Oat flour is recommended, but whole wheat, spelt, or gluten-free all-purpose flour work well.
- Cooking Tip: Ensure the pan is preheated to medium heat to achieve golden, fluffy pancakes without burning.
- Batter Consistency: The batter should be thick but pourable. Add a splash of milk if too thick or a bit of flour if too thin.
Chef’s Secrets For Perfect Pancakes
For perfectly fluffy Sweet Potato Pancakes every time, start with room-temperature ingredients.
This allows the eggs and milk to blend smoothly with the sweet potato puree.
Do not overmix the batter—gentle folding prevents tough, dense pancakes.
Preheating the pan properly ensures even browning, while a light layer of oil keeps the pancakes from sticking.
Using a 1/4-cup measure for each pancake ensures uniform size, making cooking and flipping much easier.
Finally, let the batter rest for 2–3 minutes before cooking; this helps the oat flour absorb moisture and improves texture.
Serving Suggestions To Delight Everyone
Sweet Potato Pancakes pair wonderfully with both sweet and savory toppings.
Drizzle with maple syrup, honey, or a dollop of almond butter for a cozy, comforting breakfast.
Fresh berries, banana slices, or chopped nuts add a burst of flavor and texture.
For a savory twist, serve with avocado, sautéed greens, or a poached egg.
These pancakes also work beautifully as a brunch centerpiece—stack them, layer with yogurt, and sprinkle cinnamon or cacao nibs for an elegant presentation.
Storage Tips For Meal Prep
Sweet Potato Pancakes are meal-prep friendly and keep well when stored correctly.
Once cooled completely, store them in an airtight container in the refrigerator for up to 4 days.
For longer storage, layer parchment paper between pancakes and freeze for up to a month.
Reheat in a toaster, oven, or lightly greased skillet to maintain crisp edges and soft interiors.
Avoid microwaving too long, as it can make them slightly soggy.
Pre-portioning pancakes before freezing makes weekday breakfasts effortless and convenient.
Frequently Asked Questions
1. Can I make this recipe vegan?
Absolutely! Replace the eggs with flax eggs (1 Tbsp ground flaxseed + 3 Tbsp water per egg) or chia eggs.
Allow them to sit for 5–10 minutes to thicken before mixing with the wet ingredients. The pancakes will remain fluffy and delicious.
2. What type of flour works best?
Oat flour is preferred for a naturally sweet, soft texture and added fiber.
Gluten-free all-purpose flour, whole wheat, or spelt flour can also be used, but texture may slightly vary. Adjust the liquid as needed for consistency.
3. How do I prevent pancakes from sticking?
Make sure your pan is preheated over medium heat and lightly greased with coconut oil or butter.
Avoid flipping too early; wait until bubbles appear and edges begin to firm. This ensures clean flips without tearing.
4. Can I make the batter ahead of time?
Yes! You can prepare the batter and refrigerate it for up to 24 hours. Give it a gentle stir before cooking. If it thickens too much, add a splash of milk to reach the right consistency.
5. Can these pancakes be frozen?
Definitely. Cool completely, layer with parchment paper, and store in a freezer-safe container for up to one month.
Reheat directly in a skillet or toaster for best texture. This makes meal prep and quick breakfasts a breeze.
