Delicious Easy Sweet Potato Pancakes to Brighten Your Morning

Sweet Potato Pancakes have become one of those comforting staples in my kitchen that I can count on no matter what. I remember the first time I made these pancakes for my family—it was a chilly fall weekend, and we were craving something warm and hearty that felt like a little hug on a plate. The sweet potatoes added just the right touch of natural sweetness, while keeping the pancakes moist and tender. Since then, these Sweet Potato Pancakes have been a regular, whether it’s for a cozy weekend breakfast or an easy dinner solution.

What I love most about Sweet Potato Pancakes is how they fit right into everyday cooking. You don’t need any fancy ingredients or complicated techniques. It’s a recipe that relies on pantry-friendly basics enhanced with naturally sweet, nutritious sweet potatoes. This is the kind of dish that welcomes both beginners and seasoned cooks because it’s forgiving, flexible, and pure comfort in a bite.

If you’re a fan of savory sweet potato pancakes or even sweet potato fritters, this recipe offers a dependable starting point. It’s an excellent base you can adapt if you’re interested in gluten-free sweet potato pancakes or vegan sweet potato pancakes. Adding your favorite twists makes it truly your own.

For home cooks looking for easy breakfast recipes with sweet potatoes that deliver consistent results and delicious flavor, this sweet potato pancake recipe will be a comforting go-to. I invite you to gather your ingredients, roll up your sleeves, and let’s get cooking together. This is one pancake recipe you’ll find yourself making again and again.

2 cups grated sweet potatoes (about 2 medium sweet potatoes)
(No worries if fresh sweet potatoes aren’t on hand—I often use frozen shredded sweet potatoes for convenience in my Sweet Potato Pancakes.)

1/2 cup all-purpose flour
(For gluten-free sweet potato pancakes, replace with gluten-free flour blend—easy swap.)

1 large egg
(For vegan sweet potato pancakes, substitute with a flax egg or mashed banana.)

1/4 cup finely chopped onion
(Adds savory depth but can be left out for a milder pancake.)

1/4 cup milk (any kind)
(Plant-based milk works great if you want a dairy-free version.)

1 teaspoon baking powder
(This helps lighten the sweet potato fritters and prevent them from being too dense.)

1/2 teaspoon salt
(Balances the sweetness and enhances flavor.)

1/2 teaspoon freshly ground pepper
(Optional, but great for savory sweet potato pancakes.)

Vegetable oil or butter for cooking
(Look for affordable options in the regular grocery aisle—keeps this recipe budget-friendly.)

A kitchen tip: peel your sweet potatoes quickly by microwaving them for 1 minute if you’re pressed for time. It makes peeling and grating a breeze for these Sweet Potato Pancakes.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. They reheat beautifully in a skillet or oven, making mealtime even easier.

For extra flavor, I like adding a little grated cheddar or fresh herbs to my Sweet Potato Pancakes, but the simple version here always pleases the crowd.

1. Start by peeling and grating your sweet potatoes. You want about 2 cups grated. This step sets the stage for tender Sweet Potato Pancakes with that naturally sweet flavor.

2. In a large bowl, combine the grated sweet potatoes, chopped onion, flour, baking powder, salt, and pepper. Mix to blend all the dry ingredients and well-incorporated sweet potatoes.

3. In a separate small bowl, whisk the egg and milk together. This liquid mixture keeps your Sweet Potato Pancakes moist and brings everything together smoothly.

4. Pour the egg and milk mixture over the sweet potato mixture. Stir until fully combined, but don’t overmix. The batter should look thick but workable.

5. Heat a large skillet over medium heat and add a tablespoon of oil or butter. Once hot, spoon 1/4 cup of batter per pancake into the skillet, flattening gently with the back of the spoon.

6. Cook for about 3-4 minutes on the first side. You’ll know it’s ready to flip when the edges look set and the bottom is golden brown.

7. Flip carefully and cook another 3 minutes until the other side is golden and cooked through.

8. Repeat with the remaining batter, adding more oil to the skillet as needed.

From start to finish, these Sweet Potato Pancakes take about 25-30 minutes to make, which is perfect even for a weeknight dinner. While they cook, you can whip up a simple salad or set the table.

If your Sweet Potato Pancakes look a little loose in the batter, don’t worry—that’s normal with the natural moisture from the potatoes. They firm up nicely as they cook.

Over the years, I’ve learned patience at the stove makes a difference—take your time flipping to avoid breaking. You’ll be rewarded with perfectly shaped, golden Sweet Potato Pancakes each time.

Sweet Potato Pancakes shine when served hot, right off the skillet. I usually pair them with a dollop of sour cream or plain Greek yogurt, which balances the natural sweetness nicely. For a savory touch, sprinkle with fresh herbs like chives or parsley.

They’re perfect for cozy breakfasts or as a side for dinner alongside roasted veggies or a fresh green salad. These savory sweet potato pancakes are also a crowd-pleaser at brunch gatherings, bringing something a little different to the table.

Leftovers? I love sandwiching them with cheese and a bit of ham or sautéed greens for a quick lunchtime treat. Another favorite is warming them up topped with a fried egg for a simple, satisfying meal.

Seasonal variation: in cooler months, adding warm spices like cinnamon and nutmeg turns these into a sweeter pancake perfect for fall mornings. Or check out a batch of these Sweet Potato Pancakes inspired by buckwheat flour for a nutty twist—Cook With Renu’s version is a wonderful resource.

Friends often comment on how these pancakes feel homey but fresh, a simple recipe that feels like a special occasion without the fuss.

Can I make this Sweet Potato Pancakes ahead of time?
Yes! You can prepare the batter a few hours in advance or even the night before—just cover and keep it in the fridge. Cooking them fresh is best, but leftovers store well in the fridge or freezer and reheat quickly in a skillet.

What’s a good substitute for egg in these Sweet Potato Pancakes?
For vegan sweet potato pancakes, use a flax egg (1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes). Mashed banana works too, but expect a slightly sweeter pancake.

How do I make gluten-free sweet potato pancakes?
Swap the all-purpose flour for your favorite gluten-free blend. I’ve had great results with brown rice flour or a mix that includes tapioca starch—just be mindful it may alter the texture slightly.

Can I add other vegetables to the mix?
Absolutely! Grated zucchini or carrot can add moisture and flavor. Just squeeze out excess liquid before mixing to keep your Sweet Potato Pancakes from being too wet.

How do I get my Sweet Potato Pancakes crispy?
Make sure your skillet is hot and don’t overcrowd the pan. Cook over medium heat and avoid flipping too soon. A thin coat of oil helps with that nice golden crust.

Can I make sweet potato fritters with this recipe?
Yes, this batter works wonderfully for fritters—just shape smaller rounds or spoonfuls and fry until golden crisp. For more savory sweet potato pancake inspiration, check out the version at Wandering Chickpea—they use scallions that add a lovely flavor twist.

What’s the best way to serve for a crowd?
Keep the cooked Sweet Potato Pancakes warm on a baking sheet in a low oven while continuing to cook. This way, they’re all hot and ready when you sit down to eat.

If you love this recipe, your family might also enjoy some hearty dinner options like the Honey Garlic Ground Turkey or the Sausage and Courgette Pasta from my collection. For bite-sized appetizers, these Cream Cheese Sausage Balls are always a hit.

Sweet Potato Pancakes hold a special place in my recipe box for their versatility and comfort. Whether you want easy breakfast recipes with sweet potatoes or a dish to share at any time of day, this recipe delivers consistent, tasty results.

My Best Sweet Potato Pancakes Tips:

• Don’t skip the grated onion—it gives savory depth that balances the natural sweetness.
• Take your time cooking pancakes low and slow for perfect golden crusts.
• Keep extras warm in the oven until ready to serve for a cozy family meal.

I’ve tested variations using gluten-free flours, vegan egg substitutes, and even tossing in grated apples for a sweet twist. The most requested version at our table includes a sprinkle of sharp cheddar cheese and fresh herbs—it’s a family favorite every time.

I encourage you to make this recipe your own. Swap ingredients, add spices, or pair with sides that suit your taste. Cooking friends, I hope you love how these Sweet Potato Pancakes bring warmth and flavor to your table as much as they do mine.

For more inspiration and other flavorful recipes featuring sweet potatoes, take a look at the 47 Sensational Sweet Potato Recipes – Sweet Potato Soul. They’ve got a fantastic variety that complements this recipe perfectly.

Happy cooking, and here’s to many delicious meals with my trusty Sweet Potato Pancakes recipe!